Give red velvet cupcakes a citrusy twist by topping with Lemon-Cream Cheese Frosting.
Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.
Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.
Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.
Pipe frosting on cakes with a star-tipped pastry bag.
Skinny it up! Skip the frosting for a 216-calorie treat.
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