Red Velvet Cupcakes with Cream Cheese Icing

Since moving to the Deep South (near New Orleans) three years ago, my brother has discovered that Southern food is some of his favorite food.  He enjoys seafood boils, crawfish, red snapper, beans and rice, boudin, and foods that are delicious but that I have no idea how to spell.  He and his best friend Dale (who is native Louisianian) go hunting and cook together all the time.  Craig has learned how to make some really great food in addition to his mouthwatering steak.   He has also found that he loves some of the South's baked goods, including Red Velvet Cake.  After I messed up my first recipe for Red Velvet Cake for his birthday (ALWAYS READ THE DIRECTIONS BEFORE YOU START MAKING ANYTHING), I decided to try again.  This time though, I figured Red Velvet Cupcakes would be a perfect sweet treat.  These Red Velvet Cupcakes are fluffy, chocolaty, and the perfect vehicle for the delicious not too sweet, not too tangy cream cheese icing.  With the holidays approaching, these are a festive dessert to take to Christmas parties, or die the icing red or orange and take them to a Halloween party.  This recipe is from Paula Deen (with very little variation)

 Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon 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

Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
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 with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. 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 the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.