Red Velvet Cupcakes

Nothing says Valentine's Day like a red velvet cupcake.  The cake is moist with a light cocoa flavor.  Of course it has to have cream cheese frosting or it just wouldn't be what most people think of when they think of a red velvet cupcake.  For the sweet tooth that I am you know the frosting is the best part of a cupcake for me.  I used one more tablespoon of cocoa in the cake to up it to the 3 tablespoons because I like a little more of the cocoa flavor than the traditional recipe.

Red Velvet Cupcake 

1 1/2 cups sugar
1/2 cup butter
2 eggs
3 tablespoons unsweetened cocoa
1 oz. red food coloring
2 cups flour
1 teaspoon salt
1 cup low fat buttermilk
1 teaspoon vanilla
1 1/2 teaspoons baking soda
1 tablespoon vinegar

Beat butter and sugar until light and fluffy.  Mix in the eggs, buttermilk, red food coloring and vanilla.  Add baking soda and vinegar.  Whisk the flour, cocoa powder and salt.  Add the flour mixture into batter and mix just until blended. 

Fill cupcake papers in pan and bake at 350 for 18-20 minutes.  Cool before frosting.

Cream Cheese Frosting

1 (8 oz.) pkg. cream cheese
3/4 cup butter
4 cups powdered sugar
1 teaspoon vanilla

Blend together the cream cheese and butter until creamy.  Mix in vanilla, then gradually add in powdered sugar.  Blend until smooth and creamy.