Red Velvet Cupcakes: 
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white balsamic vinegar
• 1 teaspoon vanilla extract

Cream cheese frosting
• 28 ounces cream cheese
• 1 pound sifted confectioners’ sugar
• 2 sticks butter
• 2 teaspoons vanilla extract

To make cupcakes: Preheat the oven to 350° F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a different bowl mix together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

To make frosting: In a large mixing bowl, beat the butter and confectioners’ sugar until smooth. Add cream cheese a little at a time, periodically scraping down the bowl until uniform and smooth. Beat in vanilla extract. Frost cupcakes.

These are very good!

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Bern’s Red Velvet Cupcakes