These Red Velvet Cupcakes with Cream Cheese Frosting are festive little bites that are just perfect for the holiday season!
Preheat oven to 350 degrees. Line a 12-count muffin tin with paper liners. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and the cocoa powder.
In another large bowl, whisk together the canola oil, granulated sugar, egg, buttermilk, vanilla extract and the red food coloring paste.
Add the dry ingredients to the wet, just until incorporated. Do not over mix.
Evenly divide the batter among the prepared muffin tin, filling two-thirds full. Bake for 15-20 minutes until tester inserted in center of cupcake comes out clean. Let cupcakes cool completely before frosting.
In the bowl of a stand alone mixer fitted with a paddle attachment, beat cream cheese, butter and vanilla on medium speed for 2 minutes.
Add the sifted powdered sugar and continue to beat on low speed until totally incorporated. Increase the speed to medium, and continue to beat until the frosting is light and fluffy, about 4-5 minutes.
Frost the cooled cupcakes with the frosting.