Red Velvet Cupcakes - Sabryna & Seth and Joseph & Jacob

Ingredients:
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 T red food coloring
1 tsp white distilled vinegar
1 tsp vanilla

For Cream Cheese Frosting:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp vanilla
4 cups powdered sugar

Directions:
Preheat oven to 350°. Line muffin pans with cupcake papers.

In a medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove fromoven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.