Red Velvet Cupcakes with Cream Chese Frosting

Red Velvet Cupcake Ingredients:

• 3/4 cup butter, softened
• 3/4 cups granulated sugar 
• 3/4 cups brown sugar  
• 3 large eggs
• 1 (1-oz.) bottle red liquid food coloring
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon white vinegar 
• 1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cups butter, softened
• 2 tablespoons buttermilk
• 2 teaspoon vanilla extract
• 3 cups confectionery sugar 
• 6 drops red liquid food coloring, optional

Instructions for Cupcakes:

1. Preheat oven to 350°F.  
2. Using an electric mixer, beat butter at medium speed until fluffy; gradually add granulated sugar and brown sugar, beating well after each addition. 
3. Add eggs, 1 at a time, beating well after each addition. Stir in food coloring and vanilla until blended.
4. Next, combine flour, cocoa, and salt in a medium bowl. In a 2 1/2-cup liquid measuring cup stir together buttermilk, vinegar, and baking soda. (Note: The mixture will bubble.) 
5. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. 
6. Place 24 paper baking cups in 2 (12-cup) muffin pans; fill each cup three-fourths full. (Note: Do not completely fill the baking cups in, the muffins will rise a little)

Instructions for Cream Cheese Frosting:

1. Using a hand held mixer, beat cream cheese, butter, buttermilk, and vanilla in large bowl until all ingredients are completely combined. 
2. Gradually beat in 1 cup of confectionery sugar into the bowl until the frosting becomes smooth. 
3. Mix in the 6 drops of red liquid food coloring to the frosting, if you would like your frosting to be pink.