Cupcake with Cream Cheese Frosting

Cupcakes for Halloween! I have used this new recipe for the first time (or at least I have based my cupcakes on this recipe), and it's worth of repeating!

Here is the link to Cupcakes with Cream Cheese Frosting!

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tspn baking soda
1 tspn. salt
1 tspn. cocoa powder
1 1/2 cups vegetable oil (I have used canola oil)
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tspn. white distilled vinegar
1 tspn. vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
4 cups sifted confectioner's sugar
Chopped pecans and fresh raspberries or strawberries(optional)

Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pan with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.