Red Velvet Cupcakes With Cream Cheese Frosting

For the cupcakes:
2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350F.
In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in low speed.
Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 full. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

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

Garnish with chopped pecans and a fresh raspberry or strawberry.