Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

I wasn't drawn to this recipe for the cupcake.  As soon as I saw these sweet little treats were topped with cinnamon cream cheese frosting, I was sold.  The frosting paired with the red velvet cake = perfection.

Red Velvet Cupcakes
**makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes

Ingredients:
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar 
1 egg 
2 1/2 Tablespoons unsweetened cocoa powder 
3 Tablespoons red food coloring
1/2 teaspoon vanilla extract 
1/2 cup buttermilk 
1 cup plus 2 Tablespoons all-purpose flour 
1/2 teaspoon salt 
1/2 teaspoon baking soda 
1 1/2 teaspoons distilled white vinegar 

Directions:
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated. 

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting. 

Source:  Joy the Baker, originally from Hummingbird Bakery Cookbook ++++++++++++++++++++++++++++++++++++++++++++++
Cinnamon Cream Cheese Frosting 
**double recipe to frost a 2 layer 9-inch cake 

Ingredients:
2 1/3 cups powdered sugar, sifted 
3 Tablespoons butter, room temperature 
4 ounces cream cheese, cold 
1/2 teaspoon ground cinnamon 

Directions:
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated. 

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny. 

Source:  Joy the Baker, originally adapted from Hummingbird Bakery Cookbook