Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

For the Cake:

Preheat your oven to 350 degrees F. Line two 12-count cupcake pans with liners.

Lightly stir eggs in a medium-sized bowl with a wire whisk. Add remaining liquid ingredients (oil, buttermilk, vinegar, 1 teaspoon of vanilla and the food coloring) and stir together with whisk until blended. Set aside.

Place all the dry ingredients (flour, sugar, cocoa powder, salt and baking soda) in your mixing bowl and stir together with another wire whisk.

Add wet (eggs, oil, buttermilk, vinegar, vanilla and food coloring) ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into pans and then knock the pans on the counter a few times to release any air bubbles.

Bake for 20-22 minutes. Then remove from the oven and allow cupcakes to cool.

For the Frosting:

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes.

Add the butter and continue to beat for 2 to 3 minutes more.

Slowly add the confectioners’ sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible.

Add the vanilla and cinnamon and beat until combined.

Frost your cupcakes and enjoy!