raspberry red velvet cupcakes

in honor of my favorite holiday, here is a festive cupcake for your festive picnics! watch out, they'll go fast!

For the cupcakes:
2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla

For the Frosting:

1-8oz. pkg. cream cheese, softened

1 stick butter, softened

1 teaspoon vanilla

2 cups powdered sugar

Chopped pecans and fresh raspberries for garnish.

For the cupcakes:

Preheat the oven to 350. Line 2 muffin pans with
papers. In a medium bowl, sift dry ingredients. In large bowl,
gently beat eggs, oil, buttermilk, food coloring, vinegar, and vanilla.
Add dry ingredients and mix until smooth and thoroughly combined. Pour
batter into prepared pans, filling each cup about 2/3 full. Bake in oven
for 20 minutes, or until toothpick inserted comes out clean. Cool
completely before frosting.

For the frosting:

In a large bowl, beat cream cheese, butter, vanilla together
until smooth. Add sugar slowly, then beat until light and fluffy.

Frost generously and garnish with raspberry and pecans.