I have never understood all the fuss about Red Velvet Cupcakes. They are my boss’ all-time favorite. I think it’s the red dye that gets me. This Valentine’s Day, I skipped the dye and went for Yellow Velvet. I used a basic yellow cake recipe from Sweet Cream and Sugar Cones and a less-sweet version of Virginia Willis’ aunt’s frosting: 8 ounces softened cream cheese; ¼ cup unsalted butter; ½ box powdered sugar (8 ounces), 1 teaspoon vanilla extract, 2-3 tablespoons whole milk. The aunt uses a whole box of sugar! I added a little meyer lemon zest to the frosting and the cake mix for a lemon velvet and it was a big hit! The trick with the frosting is to get all the ingredients at room temperature and then beat the heck out of it with a mixer.