Red Velvet Cupcakes

Disclaimer: I'm having some technical difficulties with my fonts (obviously!) and I apologize. It's driving me crazy but I can't figure out why they're all coming out different sizes even though they're all marked as the same size. Suggestions?
I decided I needed to do a red, white, and blue cupcake for the 4th and my husband and I are constantly on the look out for the perfect Red Velvet Cupcake so here's my newest attempt. I really liked the taste and texture of this one but my husband said it wasn't moist enough, although I question his palate! He did say this after eating an unfrosted one (which, of course, is pure craziness! Everyone KNOWS the cream cheese frosting is what makes red velvet so irresistible).

Although I was happy with the flavor, I'm not a fan of my decorating skills. I've signed up for a Wilton class that starts next week so hopefully my treats will start looking a little prettier.

Red Velvet Cupcakes
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
2 1/3 cups cake flour
2 tablespoons Dutch processed cocoa powder (I didn't have any on hand and used regular with no ill results)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 tablespoons red food coloring
1 teaspoon vanilla
1 teaspoon white vinegar

Cream Cheese Frosting
8 ounces cold cream cheese
1 stick unsalted butter, firm but not cold
1/8 teaspoon salt
3 ¾ cups powdered sugar, sifted
½ teaspoon vanilla

For cupcakes:

• Preheat oven to 350 degrees. Beat butter and sugar in mixer for 3 minutes on medium until light and fluffy.
• Add eggs, one at a time, beating each until fully incorporated.
• In a separate bowl sift together flour, cocoa, baking soda and powder, and salt. In another bowl whisk together buttermilk, vinegar, vanilla, and food color.
• Add a fourth of the dry ingredients to butter and mix, add a third of the wet. Continue adding in that pattern, ending with dry.
• Scoop into cupcake liners about 1/2-3/4 of the way full. Bake 18-22 minutes.
• Allow to cool completely before frosting

For frosting:

• Combine butter, salt, and cream cheese in mixer and beat on medium 2-3 minutes
• Reduce to low and add sugar, mixing until just incorporated. DO NOT over mix. It should be thick but not really "fluffy". Think ice cream texture.
• Add vanilla. If necessary, add milk 1 teaspoon at a time to thin.

I've taken these recipes from two different places. The cupcakes came from Simply Recipes and the frosting is from the packaging of Sprinkles cupcakes that I received as a gift. This is, as far as I'm concerned, THE BEST cream cheese frosting I've ever tasted and use it for anything that calls for it.