These red velvet cupcakes with cream cheese frosting are inspired by the classic Southern cake, the red velvet cake. They have deep red color that's perfect for Valentine's Day or the holiday season. Start by preheating the oven to 350 degrees F and lining two 12 cup muffin pans with cupcake cups. In a bowl, mix sifted cake flour, baking powder, and salt. In a separate bowl, mix two bottles of red food coloring with cocoa powder until it forms a smooth paste. In a large bowl, use a hand mixer to beat the butter and sugar together till fluffy. Beat in two eggs, one at a time, and then beat in vanilla extract and the red cocoa paste. Add one third of the flour mixture and beat well. Then, add half a cup of buttermilk. Beat in another third of the flour mixture, and then another half a cup of the buttermilk. Finish by beating in the last third of the flour mixture. In a separate bowl, mix baking soda and vinegar. Add the fizzy mixture to the cake batter and stir well. Scoop the batter into the cupcake cups, so that they are about 2/3 to 3/4 full. Put the muffin pans in the middle rack of your oven and bake for 20 minutes. Rotate the pans halfway through. You'll know the cupcakes are done when you insert a toothpick and it comes out clean. Cool the cupcakes for 10 minutes on a wire rack in the oven. Remove them and then let them cool completely on the counter before frosting them. To make cream cheese frosting, use an electric mixer to blend powdered sugar, unsalted butter, cream cheese, vanilla extract, and a pinch of salt.

These delicious cupcakes are flavored with orange juice and topped with whipped frosting, so they taste just like creamsicles! Preheat the oven to 350 degrees F and line two 12 cup muffin pans with cupcake cups. Beat butter, sugar, vanilla, orange juice, baking powder, and grated orange zest in a bowl with a mixer till it's fluffy. Beat in four eggs, one at a time. On low speed, beat in flour alternately with milk until blended. Spoon the mixture into the cupcake cups and bake for 20 to 25 minutes. You'll know the cupcakes are done when they come out golden and a toothpick inserted in the center comes out clean. Let the cupcakes cool for five minutes on the wire rack and then let them cool completely outside of the oven before adding frosting. To make the frosting, beat whipping cream, powdered sugar, grated orange zest, and a few drops of liquid orange food coloring in a bowl. Beat till blended. Garnish the cupcakes with thin strips of orange zest.