Pink Velvet Cupcakes

The original recipe is from Paula Deen. I only changed a few things:
-made them pink instead of red because the red food coloring or beet juice are only aesthetic additions therefore why not save on coloring and just make them a cute pink?
-I normally don't specially go out and buy buttermilk when a recipe calls for it so instead I use milk and add a little lemon juice to "sour" it up
-the first time I used this recipe it came out too dry and hard (possibly a product of over mixing) so now instead of 1 egg I use 1/2 cup yogurt (vanilla or plain)
-lastly I really prefer chocolate over vanilla desserts so I increased the amount of cocoa powder (which changes the color a bit) and as an option put chocolate chips in

INGREDIENTS
1 1/4 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
2 tsp cocoa powder
3/4 cup veggie oil
1/2 cup milk combined w/ 2 tsp lemon juice, room temp
1/2 tsp red food coloring
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract
1/2 cup yogurt
chocolate chips as desired, optional

DIRECTIONS
Preheat oven to 350 degrees F.

Sift together in a small bowl flour, sugar, baking soda, salt, and cocoa powder; set aside. In a large bowl combine veggie oil, milk, red food coloring, vinegar, vanilla, and yogurt. Add dry to wet a little at a time and only until just combined; don't over mix! Add chocolate chips and mix lightly.

Put cupcake paper in cupcake tins or spray cupcake tins so cupcakes don't stick to the pan. Fill the cupcake tins about 2/3 full. Bake at 350* for 22-25 min or until an inserted toothpick comes out clean. Let cool for 20 mins and then frost (recipe as follows).

FROSTING INGREDIENTS
8 oz cream cheese, softened
1 stick butter (1/2 cup) , softened
1/2 tsp vanilla
2 cups powdered sugar

DIRECTIONS
Beat cream cheese, butter, and vanilla until smooth. Then add powdered sugar a little at a time until light and fluffy (this part will take the longest especially if mixing by hand). Frost cupcakes.

-Enjoy!