Red Velvet Cupcakes (version 2.0) with Cream Cheese/Pecan Frosting

The first cupcakes I made for this blog were red velvet from a box and cream cheese frosting from a can. Eventually I had to challenge the box mix and make a "from scratch" version of those cupcakes. While I was in North Carolina with my cousins, I made Chockylit's red velvet cupcakes (I scaled it down to make 24 instead of 36), and I made my own cream cheese frosting with chopped pecans.

My aunt's kitchen was kinda busy because everyone was getting ready to go to a wedding rehearsal. As a result, I didn't get to take pictures of every step of the cupcake process, but here are a few I did get.

23 beautiful crimson beauties cooling on the counter
(i always eat one while it's still warm and unfrosted) just the right amount of cream cheese/pecan frosting
that's with a .5 ounce bottle of Wilton icing color

I'm pretty sure these are the best cupcakes I've made from scratch so far. They were a little dry, but that's nothing a glass of cold 1% milk couldn't take care of. The frosting was absolutely delicious. Some said it had the flavor of a wedding cookie. Everyone loved everything about these cupcakes; the suttle chocolate flavor of the red velvet, the creamy sweet frosting, the slight crunch from the pecans...

Stephanie (my cousin) and I
My Aunt Sherry My cousins and I having cupcakes for breakfast My parents My adorable boyfriend

Cream Cheese/Pecan frosting:
8 ounce package cream cheese, softened
1 stick unsalter butter, softened
1 tsp vanilla
about 2-3 cups confectioners sugar
about 1 cup chopped and finely chopped pecans

Beat cream cheese and butter until combined.
Add vanilla and sugar.
Beat until smooth and fluffy.
Stir in pecans.

Makes enough for a little more than 24 cupcakes