Red Velvet Cupcakes 

• 2 & 1/4 cups flour
• 1/2 cup cacao powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup soft butter
• 2 & 1/4 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup of buttermilk (or milk with 2 teaspoons lemon juice)
• 1 ounce red food coloring
• 4 teaspoons pure vanilla extract 

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. In a separate bowl beat butter and sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven. Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting. 

Cream Cheese Frosting 

• 1 package cream cheese
• 1/4 cup butter
• 2 cups icing sugar
• 2 teaspoons pure vanilla extract

With a high powered mixer beat cream cheese, butter and vanilla extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in icing sugar until smooth. Once smooth, turn beaters to high and whip on high for 5 minutes, until very fluffy. Put in fridge to harden for 20 minutes and then pipe on cupcakes and enjoy!