Red Velvet Cupcakes with Bourbon Cream Cheese Frosting

subheading: For the cake:

2 ½ cups plus 10 tablespoons all-purpose flour (the original recipe called for cake flour, but I used AP and it worked just fine)

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon cocoa powder

1 teaspoon salt

2 eggs

1 ½ cups vegetable oil

1 cup buttermilk

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white distilled vinegar

subheading: For the frosting:

8 ounces cream cheese, softened

8 ounces unsalted butter, softened

½ teaspoon vanilla extract

3 teaspoons bourbon

2 ½ cups confectioners’ sugar

subheading: For decoration (optional):

1 ½ cups chopped pecans, toasted and cooled

Directions at freshandfoodie.com

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