Mini Red Velvet Cupcakes

Non-stick cooking spray

1 ¼ cups all-purpose flour

¾ cup granulated sugar

1 tsp unsweetened cocoa powder

¾ tsp baking soda

½ tsp salt

¾ cup vegetable oil

½ cup low-fat buttermilk

1 tbsp red food coloring

1 ½ tsp vanilla extract

½ tsp vanilla extract

½ tsp distilled white vinegar

1 egg

4 tbsp (½ stick) butter, softened

4 tbsp (2 ounces) cream cheese, softened

1 cup powdered sugar

24 raspberries

Preparation:

Preheat oven to 350ºF. Line 24 mini muffin slots with cupcake liners, or spray with cooking spray; set aside. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. In a large bowl, whisk together oil, buttermilk, food coloring, 1 ½ teaspoons vanilla, vinegar, and egg. Add flour mixture to egg mixture and stir until well combined. Spoon batter evenly into muffin cups; bake until cooked through and a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. Set aside and cool completely. In a large bowl, beat together butter and cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar and remaining ½ teaspoon vanilla; beat until smooth and creamy, about 1 minute more. Frost cupcakes, then top each one with a raspberry. Recipe makes 24 cupcakes.