Red Velvet Cupcakes

Ingredients
2 1/2 cups flour
1 3/4 cups sugar
1 tsp baking soda
1 tsp salt
1 1/2 tbsp cocoa powder
1 vegetable oil
1/2 cup butter, softened
1 cup buttermilk, room temp
2 eggs, room temp
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
3/4 cup pecans, crushed 

Cooking Tools
2 large mixing bowl
1 medium mixing bowl
Hand held mixer
Sifter
Cupcake Tin
Foil cupcake liners

Directions
Preheat oven to 350 degrees. Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined using a hand held mixer. Fill foil lined muffin tins about 3/4 full. Bake for 20-25 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle to see if it comes out clean. Cool cupcakes completely before frosting (recipe below) and sprinkle with crushed pecans.
Yields 1 dozen

Cream Cheese Frosting
Ingredients
16 oz. cream cheese, softened
1 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar, sifted

Directions
In a medium mixing bowl, whip cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until well blended and whipped fluffy.