Pink velvet cupcakes are my adapted take on the classic red velvet variety. These cup cakes are exceptionally moist. Although recipes state that you can make your own buttermilk at home with vinegar, unless you are in a bind, use the real thing. It imparts a little extra richness to the cake. The better quality butter you use for the frosting the better it will taste.

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons pink food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
4 cups sifted powdered sugar

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. Although I never seem to get exactly 24.. usually I end up with 22 or 23. Less when I use the larger stand alone cups.

In a medium mixing 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. Using a mixer will make short work of this. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined but to not over mix.

Fill batter in the cupcake tins about 2/3 filled.

Bake in oven for about 18 to 22 minutes until a toothpick comes out clean. Remove from oven and cool completely before frosting.