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1
For the Cake:
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2
Preheat your oven to 350 degrees F. Line two 12-count cupcake pans with liners.
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3
Lightly stir eggs in a medium-sized bowl with a wire whisk. Add remaining liquid ingredients (oil, buttermilk, vinegar, 1 teaspoon of vanilla and the food coloring) and stir together with whisk until blended. Set aside.
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4
Place all the dry ingredients (flour, sugar, cocoa powder, salt and baking soda) in your mixing bowl and stir together with another wire whisk.
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5
Add wet (eggs, oil, buttermilk, vinegar, vanilla and food coloring) ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
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6
Pour into pans and then knock the pans on the counter a few times to release any air bubbles.
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7
Bake for 20-22 minutes. Then remove from the oven and allow cupcakes to cool.
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8
For the Frosting:
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9
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes.
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10
Add the butter and continue to beat for 2 to 3 minutes more.
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11
Slowly add the confectioners' sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible.
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12
Add the vanilla and cinnamon and beat until combined.
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13
Frost your cupcakes and enjoy!
