Peppermint Red Velvet Cupcakes

Directions

1. 1
   Preheat oven to 350 degrees. Line a regular muffin tin with cupcake liners.In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar until light and fluffy, about 3-5 minutes.
2. 2
   Add the eggs one at a time and mix well.
3. 3
   Mix in the vanilla extract and red food coloring. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture.In a small bowl, mix together the baking soda and cider vinegar. It will foam.
4. 4
   Add to the batter immediately and mix until well combined in batter.Divide the batter evenly into the prepared liners, filling about full.
5. 5
   Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Remove cupcakes from pan and let cool completely on wire racks.In a large mixing bowl, beat the cream cheese and butter until smooth.
7. 7
   Add the powdered sugar, vanilla extract and milk.
8. 8
   Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. Frost cupcakes with buttercream.