Red Velvet Cupcakes with Cream Cheese Icing

I think the best part of family is the treasured recipes served to you throughout life at varying holidays and special occasions.
A few years ago I tried these cupcakes out at Valentine's Day for my girlfriends and decided, yes, there would always be Red Velvet Cupcakes at my house on February 14!

Red Velvet Cupcakes:
1 stick unsalted butter, room temperature
1 1/2 C. sugar
2 eggs
2oz. red food coloring
2 T. unsweetened baking cocoa
1/2 tsp. salt
1 C. buttermilk
2 1/4 C. flour
1 tsp. vanilla
1 T. white vinegar
1 T. baking soda

Cream butter and sugar until fluffy.
Add eggs one at a time.
Make a paste with the cocoa powder and food coloring in separate bowl.
Add to the butter mixture.
Add salt and buttermilk.
Add flour, vanilla, vinegar, and baking soda.
Fill cupcake liners just above halfway.
Bake @350* for 15-20 minutes, until toothpick inserted comes out clean.
Cool completely, ice with Cream Cheese Icing.

Cream Cheese Icing:
8oz. cream cheese
1 stick unsalted butter at room temperature
1# powdered sugar
1 tsp. vanilla

Mix all ingredients. Icing will be thick.

Serve iced cupcakes chilled.

{LDM}