Skinny Red Velvet Cupcakes with Cream Cheese Frosting

Cupcakes

• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened baking cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup canola oil
• 1 1/4 cups buttermilk
• 2 teaspoons white vinegar
• 1 1/2 teaspoons vanilla
• 2 eggs
• 1 bottle (1 oz) red food color (about 2 tablespoons)

Frosting

• 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
• 2 tablespoons butter, softened
• 2 teaspoons fat-free (skim) milk
• 1 teaspoon vanilla
• 4 cups powdered sugar