Redless Velvet Cupcakes

from 6 Bittersweets
Adapted from Nutrition to Kitchen
Makes about 16 cupcakes

XIAOLU'S NOTES: I omitted the food coloring but you can add 1 1/2 Tbsp red food coloring if you want. Be careful not to overfill or overbake the cupcakes like I did! And don't let the cream cheese get too soft or over-beat the frosting or it will get goop-y and difficult to manage.

1 1/2 cup granulated sugar
6 Tbsp unsalted butter, room temperature
2 large eggs, room temperature
2 1/3 cups cake flour (or 1 3/4 cup all-purpose + 5 Tbsp cornstarch)
2 Tbsp cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup + 1 Tbsp plain, lowfat yogurt
1 tsp pure vanilla extract
1 tsp apple cider vinegar
Pink Cream Cheese Frosting (Recipe below)

Preheat the oven to 350 degrees F and line standard muffin pans with 16 paper liners. In a medium bowl, sift together the cake flour, cocoa, baking soda, baking powder, and salt. Set aside. In a measuring cup, combine yogurt, vanilla, and vinegar. Set aside.

With a hand-held or stand mixer, cream the sugar and butter on medium speed until light and fluffy. Add the eggs, one at a time, until well-beaten.

Add 1/3 of the dry ingredients. Beat on low speed. Scrape down the sides of the bowl, then increase to medium speed until all ingredients are combined. Add 1/2 of the wet ingredients and mix until combined. Repeat the same process until all the ingredients have been added, making sure to end with the dry ingredients. Beat just until batter is smooth.

Bake for about 20 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Let the cupcakes sit in their pans for 5 minutes, then move them to wire racks to cool completely. Frost cupcakes as desired.

Pink Cream Cheese Frosting
8 ounces (1 cup) cream cheese (low-fat is fine), cool room temperature
1/4 cup (2 ounces or 1/2 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 to 2 1/2 cups sifted powdered (confectioner's) sugar
Red or pink food coloring

In a large bowl beat the cream cheese and butter until soft and smooth. Add food coloring, a drop at a time, until you get the desired color. Note that the color will intensity somewhat with mixing. On low speed beat in the vanilla, salt, and sugar. Start with 1 1/2 cups of sugar and add more to achieve desired sweetness and stiffness. Finally, beat on high speed for a few moments until smooth.