Batter

• 2 large eggs
• 1 cup buttermilk
• 1½ cups vegetable oil
• 2 tbsp balsamic vinegar
• 1 tbsp vanilla extract
• 10 drops red food color gel
• 2 cups pastry flour
• 1 cup sugar
• ¼ cup Dutch cocoa powder
• 2 tsp baking powder
• 1 tsp kosher salt
• 2 tsp cinnamon

Cream Cheese Frosting

• 1 lb cream cheese, room temperature
• 2 sticks butter, room temperature
• 2 cups powdered sugar
• 1 tbsp vanilla extract

Garnish (optional)

• ground cinnamon
• toasted pecan halves

Special Equipment

• stand mixer (or hand mixer)
• standard size cupcake tins
• cupcake liners
• pastry bag

Make Cupcakes

1. Preheat oven to 350º and line standard cupcake tins with cupcake liners
2. Whisk all wet ingredients in a medium bowl and set aside
3. Sift all dry ingredients into a large bowl
4. Add wet ingredients into dry and fold together until thoroughly combined and portion into lined cupcake tins
5. Bake 20-25 minutes or until the top of cupcakes spring back when lightly touched
6. Cool in pans for 10 minutes before removing to frost

Make Cream Cheese Frosting

1. While cupcakes are cooling, beat cream cheese, butter and vanilla in stand mixer until creamy
2. Slowly add powdered sugar on low speed until mixture is creamy

Add Frosting & Garnish

1. Spread or pipe frosting onto cooled cupcakes
2. Sprinkle with ground cinnamon and top with toasted pecan halves