Preheat your oven to 350 degrees.

Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with.

Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended, the stir in food coloring and sit aside.

Place all dry ingredients in your mixing bowl and stir together well.

Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.

Pour the batter into cake pans or cupcake pans.

Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes. Regular size cupcakes were around 16 minutes, mini cupcakes and whoopie pie pans were both about 13 minutes.

Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. Add in milk as needed to reach the desired consistency. Store frosting and frosted cupcakes in refrigerator.