• Preheat oven to 350 degrees (F). Line muffin cups with paper liners and set aside.
• In a medium bowl, sift together dry ingredients: flour, sugar, baking soda, salt and cocoa powder.
• In a stand mixer, mix together wet ingredients: oil, applesauce, yogurt, eggs, food coloring, vinegar and vanilla. (Optional: Add a few drops of blue food coloring to deepen the red color)
• Add flour mixture to the wet ingredients in three small batches until just combined, and a smooth batter is formed. Do not overmix.
• Fill muffin cups 2/3 full and tap on flat surface to ensure no air bubbles.
• Bake accordingly: Mini-size: Bake 13-15 mins // Regular size: Bake 15-18 mins
• Use a toothpick to check for doneness and when it comes out clean, move muffin tins to a wire rack to cool for about 10 minutes.

Cream Cheese Frosting Directions:

• In a stand mixer on low speed, combine cream cheese, butter and powdered sugar until combined.
• Increase the speed and beat until light, fluffy and lumps are gone. (If frosting seems a bit stiff, turn off and add 1tsp or so of milk) Occasionally stop to scrape down the sides of the bowl.
• Add vanilla and mix briefly.
• Place frosting in refrigerator to stiffen slightly.
• When cupcakes have cooled completed. Pipe frosting or use an offset spatula to spread frosting onto cupcake. Decorate with crushed pecans or red decorating sugar.