Red Velvet Cupcakes

2 1/2 C flour
1/2 C cocoa
1/2 tsp fine sea salt
2 sticks butter, softened for 15 minutes
2 C sugar
4 lrg eggs
1 C reduced-fat sour cream
3/4 C low-fat milk
1 tsp pure vanilla extract
1 1-oz bottle red food coloring
1 tsp white vinegar
1 tsp baking soda

1 8 oz block cream cheese, softened for 15 minutes
1 stick butter, softened for 15 minutes
2 C powdered sugar
1 tsp pure vanilla extract

Preheat oven to 350. Line two cupcake tins with paper liners. Whisk flour, cocoa, salt, and set aside. Beat butter 2 minutes until light and fluffy. Add sugar and beat for 3 minutes more. Add eggs one at at time, mixing after each one. Add sour cream, milk, vanilla, food coloring. Pour the vinegar into a 1/4 C measuring cup. Add baking soda and stir. It will bubble and fizz. Add to batter and mix for just a few seconds. At low speed add the flour mixture and scrape down bowl. Spoon into prepared pans, filling each liner until two thirds full. Bake for 20-22 minutes, until a toothpick inserted comes out clean. Transfer to a rack to cool completely.

For frosting:
Beat cream cheese, butter, sugar, vanilla until light and fluffy in mixer, about five minutes. Spread on completely cooled cupcakes.