Why You Have to Try This Chocolate Cupcake Recipe!

If chocolate-on-chocolate isn’t convincing enough already, let me share a few more reasons you’ll adore this recipe:

• Rich Chocolate Flavor: These cupcakes have the perfect balance of cocoa powder and dark chocolate to create a rich, deep chocolate flavor.
• Moist and Tender: You do not have to worry about dry cupcakes with this recipe! Since the batter is more wet than dry, we end up with chocolate cupcakes with double the moisture.
• Time-Efficient: Like my best chocolate cake recipe, these chocolate cupcakes come together quickly without a lot of kitchen tools or time needed.
• Change Them Up: Use this recipe as a base that you can customize with all kinds of flavors and toppings! Their perfect chocolate flavor goes with peanut butter, marshmallow fluff, cream cheese frosting, and more.

Looking for more cupcake ideas? Try these red velvet cupcakes, easy pumpkin cupcakes, or these decadent carrot cake cupcakes!

Ingredients Needed

You will need to gather up some basic baking ingredients to make this recipe. Check the recipe card at the bottom of the post for exact amounts.

• Flour: Simple all-purpose flour is what you’ll need.
• Cocoa Powder: Either Dutch-process or regular unsweetened cocoa powder is fine.
• Rising Agents: This recipe uses baking powder and baking soda.
• Salt
• Water
• Sugar: Plain granulated sugar, or you could use brown sugar.
• Dark Chocolate: I like to use a chocolate with around 70% cocoa.
• Butter and Oil: Unsalted butter and vegetable oil (or another neutral-flavored cooking oil).
• Vanilla: Pure vanilla extract.
• Eggs: Large, whole eggs.
• Optional Toppings: Chocolate buttercream frosting (1.5 batches), chocolate sauce (1 batch), and rainbow sprinkles.

How to Make Chocolate Cupcakes

This mixing and baking process might be a little different – the melting and heating steps are key! Let’s take a closer look.

• Dry Ingredients: Whisk together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
• Wet Ingredients: In a saucepan, bring the water and sugar to a boil and stir until the sugar dissolves. Remove from the heat and stir in the chocolate and butter until melted.
• Combine: Add the oil and vanilla to the saucepan. Quickly beat in the eggs until combined. Finally, whisk in the dry ingredients.
• Bake: Pour the cupcake batter into the tins, filling them about 3/4 full. Bake for 14 minutes, or until a toothpick inserted into the center comes out clean, or with a few crumbs. Allow the cupcakes to cool completely before frosting!
• Enjoy!

Baking Notes

So there you have it – the ultimate simple (yet decadent!) chocolate cupcake recipe. Here are a few helpful baking notes to help guarantee success:

• Chocolate: Use a high-quality cocoa powder and dark chocolate for the best tasting cake. Do not rush the melting of the chocolate and sugar. Doing so may burn the ingredients and making it unusable and you will have to start over again.
• Frosting: I recommend making 1.5 batches of the chocolate frosting for a regular amount of icing on your cupcakes. If you like your chocolate cupcakes to have a lot of frosting, make a double batch!
• Don’t Over Bake: The most important tip is to ensure you do not over bake these cupcakes. Remove them from the oven as soon as they are cooked through and a toothpick comes out with a few moist crumbs stuck to it.

Fun Variations

Want to change things up a little? Here are a few ways to make these cupcakes shine even brighter:

• Frostings: Chocolate frosting is a classic, but you can try a different flavor like cream cheese frosting. The sweet peanut butter frosting from my favorite chocolate peanut butter cake recipe would also be amazing!
• Mocha: Want to give your cupcakes an espresso flavor? Add 3 tablespoons instant espresso powder to the cupcake batter.
• Nuts: Add 1 cup chopped walnuts or pecans for an added crunch. You can also add mini marshmallows for a rocky road flavor!

Storing Chocolate Cupcakes

Store cupcakes in an airtight container for up to 4 days. Depending on the type of frosting, the cupcakes may need to be refrigerated. Buttercream frostings are fine at room temperature, while cream cheese frostings are best kept in the fridge.

Can I Freeze These?

Like most cakes and cupcakes, these cupcakes freeze well for another time. Cool completely, then wrap each unfrosted cupcake individually in plastic wrap to prevent freezer burn. Freeze them in a freezer-safe bag or container for up to three months. 

For frosted cupcakes, you can flash-freeze them on a baking sheet for an hour or so, until the frosting is firm. Transfer to a container with a tall lid, so the frosting doesn’t get smushed. 

Thaw cupcakes in the refrigerator or at room temperature before serving.

More Sweet Cake Recipes To Try

Chocolate Peanut Butter Mug Cake

Easy Tres Leches Cake

Red Velvet Dream Cake

Banana Pudding Cake

• Chocolate Espresso Cake
• Banana Bundt Cake
• Caramel Apple Dump Cake
• Best Banana Cake
• Brown Sugar Apple Cake
• Red Velvet Cupcakes

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Chocolate Cupcakes

These light, fluffy Chocolate Cupcakes are surprisingly moist, and so easy to make! Frosted with a rich chocolate buttercream and a drizzle of chocolate sauce, they’re totally irresistible. 

Course Dessert

Cuisine American

Keyword chocolate cupcake recipe, chocolate cupcakes, chocolate cupcakes from scratch, chocolate cupcakes recipe best, devils food

Prep Time 17 minutes minutes

Cook Time 13 minutes minutes

Total Time 30 minutes minutes

Servings 26 cupcakes

Calories 167kcal

Ingredients

• 2 cups all purpose flour
• ¼ cup cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2 cups granulated sugar
• 5 oz dark chocolate chopped
• 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs room temperature

Optional Toppings

• 1.5 batches chocolate buttercream frosting
• 1 batch chocolate sauce
• rainbow sprinkles

Instructions

• Preheat oven to 350°F. Line two cupcake pans with cupcake liners. Set aside.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
• In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute.
• Remove from heat and add chocolate and butter, stirring occasionally, until melted. Whisk in the vegetable oil and vanilla extract.
• Quickly beat in the eggs (do this quickly so they don’t scramble) into the chocolate mixture until combined. Whisk in the dry ingredients, until smooth.
• Fill each cupcake tin with batter until the cupcake tin is filled 3/4 full.
• Bake the cupcakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out mostly dry, with just one or two crumbs clinging to it.
• Allow the cupcakes to cool completely before frosting, as desired.

Video

Notes

Storage: Store cupcakes in an airtight container for up to 4 days. Depending on the type of frosting, the cupcakes may need to be refrigerated. Buttercream frostings are fine at room temperature, while cream cheese frostings are best kept in the fridge.

Chocolate: Use a high-quality cocoa powder and dark chocolate for the best tasting cake. Do not rush the melting of the chocolate and sugar. Doing so may burn the ingredients and making it unusable and you will have to start over again.

Frosting: I recommend making 1.5 batches of the chocolate frosting, or cream cheese frosting, for a regular amount of icing on your cupcakes. If you like your chocolate cupcakes to have a lot of frosting, make a double batch!

Mocha Flavor: If you want your cupcakes to have a mocha flavor, add 3 tablespoons instant espresso to the cupcake batter.

Nutrition

Serving: 1 cupcake without frosting | Calories: 167kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 214mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 101IU | Calcium: 28mg | Iron: 1mg

The post Chocolate Cupcakes appeared first on The Novice Chef.

Calling all cupcake lovers! Get your frosted fix with more easy recipes like my chocolate cupcakes, spiced churro cupcakes, or these moist red velvet cupcakes.

• Make the batter: In a large bowl, whisk together your cake mix and pumpkin pie spice. Add the eggs, pumpkin puree, and vegetable oil, whisking until the batter is smooth.
• Bake: Add the batter to your cupcake liners, filling 3/4ths of the way full, and bake for about 13 to 15 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
• Cool: Transfer the cupcakes to a wire rack and allow them to cool completely. (You can speed up this process by placing the cupcakes in the fridge if needed.)

• Make the Frosting: In a stand mixer, or bowl with a hand mixer, beat the softened butter and cream cheese until smooth. Add in the vanilla, and the powdered sugar in batches, beating until light and fluffy. Finally, beat in the caramel sauce.
• Frost and Decorate: Spread the frosting on top of your cooled cupcakes and add a candy pumpkin to each, if you’re using those. You can pipe this frosting as well, but it is softer than traditional cream cheese frosting, so I recommend using a round tip instead of a star tip. Enjoy!

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Easy Pumpkin Cupcakes with Cake Mix

These easy Pumpkin Cupcakes with cake mix are super moist, perfectly spiced, and simple to make! Topped with a salted caramel cream cheese frosting, they're seriously irresistible.

Course Cupcakes, Dessert, Pumpkin

Cuisine American

Keyword easy pumpkin cupcake recipe, pumpkin cupcake recipe, pumpkin cupcakes, pumpkin cupcakes with cake mix, pumpkin spice cupcakes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 24 cupcakes

Calories 271kcal

Author Jessica – The Novice Chef

Ingredients

Cupcakes:

• 1 (14.25 oz) box yellow cake mix
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 (15 oz) can pumpkin puree or homemade pumpkin puree
• ⅓ cup vegetable oil

Salted Caramel Cream Cheese Frosting:

• 8 oz cream cheese room temperature
• ½ cup unsalted butter room temperature
• 1 teaspoon vanilla extract
• 3 ½ cups powdered sugar
• ⅓ cup salted caramel sauce or store-bought salted caramel sauce
• 24 candy pumpkins optional garnish

Instructions

• Preheat oven to 350°F. Line two cupcake pans with cupcake liners. Set aside.
• In a large bowl, whisk to combine the cake mix and pumpkin pie spice. Add the eggs, pumpkin puree and vegetable oil, stirring until well combined.
• Divide batter into cupcake liners and bake for about 13-15 minutes, until baked through and a toothpick inserted in the center comes out clean.
• Transfer cupcakes to a wire rack and allow them to cool completely. (You can speed up this process by placing the cupcakes in the fridge if needed.)
• While the cupcakes cool, prepare your frosting. In a stand mixer, or bowl with a hand mixer, beat the softened butter and cream cheese until smooth. Add in the vanilla.
• Slowly add the powdered sugar into the cream cheese mixture until fully incorporated, beating well after each addition. Pour in the caramel sauce and beat until well combined.
• Spread frosting onto cupcakes or pipe with a bag and frosting tip, if desired. Decorate the cupcakes by placing a pumpkin onto the center of each frosted cupcake. Serve and enjoy!

Video

Notes

Storing: To store these cupcakes and keep them fresh, make sure they are completely cooled before storing in an airtight container. Leave space between each cupcake to avoid smearing the frosting, and store in the refrigerator for up to 4 days.

More Spice: You can swap the box of yellow cake mix for spiced cake mix and skip the added pumpkin pie spice if you want a more spiced pumpkin flavor. The cupcakes will be darker in color than if you used yellow cake mix.

Plain Caramel: You can also use regular caramel sauce in place of salted caramel sauce. If you do this, I recommend adding a 1/2 teaspoon of salt to your frosting. It won’t taste salted, but it will make the flavors pop more. All frostings have a pinch of salt in them to help round out the sweetness!

Cooling: You must cool the cupcakes completely before you frost them. There’s nothing more disappointing than frosting a cupcake, only to have the frosting melt right off!

Freezing: To store these cupcakes and keep them fresh, make sure they are completely cooled before storing in an airtight container. Leave space between each cupcake to avoid smearing the frosting, and store in the refrigerator for up to 4 days.

Travel: Don’t have a cupcake travel tray or bakery style disposable cupcake trays for transporting? Try making a grid of 2 inch by 2 inch squares with masking tape on a large cookie sheet and set a cupcake in each square!

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 cupcake | Calories: 271kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 217mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 32g | Vitamin A: 278IU | Vitamin C: 0.04mg | Calcium: 61mg | Iron: 1mg

The post Easy Pumpkin Cupcakes with Cake Mix appeared first on The Novice Chef.

Gorgeous Carrot Cake Cupcakes, Perfect for Spring!

There is something about spring that really gets me in the mood for carrot cake. It’s one of my favorite springtime recipes, and it’s just the thing to make for an Easter lunch. But for something a little different, today I’m bringing you these delectable carrot cake cupcakes! The perfect individual treats for bake sales, get-togethers, potlucks, and more. 

What’s so special about these cupcakes? For one thing, they are so light and soft – but still moist and dreamy. Additionally, they’re packed with the light sweetness of fresh carrots, cinnamon, and vanilla. And they’re easy to make, too! The hardest part is waiting for them to cool off.

Why You’ll Love These Cupcakes

• Moist and Tender: Carrot cake cupcakes are known for their moist, tender texture. 
• Versatile: You can add your favorite mix-ins, like chopped nuts, raisins, or shredded coconut, to enhance the texture and flavor of these cupcakes. 
• Festive and Cute: I decorate these with a few shreds of bright orange carrot on top of the creamy white frosting. However, you could also use frosting decorations, candies, and more.
• Individually Portioned: Cupcakes are one of my favorite desserts to take to an event, because they are pre-portioned without the need for a cake knife, plates, or forks. 
• Easy to Make: This recipe doesn’t even need a mixer – it’s so easy to whip up, and takes practically no time at all.

(Need more carrot cake in your life? I mean, who doesn’t? This Carrot Cake Roll is a gorgeous Swiss-roll-style cake that looks pretty and tastes even better. Or give these easy Carrot Cake Cheesecake Swirl Bars a try – they’re ultra-rich and decadent.)

What You’ll Need

To make these from-scratch cupcakes, you’ll need the following ingredients:

• Flour: Plain, all-purpose flour is perfect here.
• Sugar: I use regular granulated sugar, but you could use half regular and half brown sugar for a warm, spicy touch.
• Baking Powder and Baking Soda: Using both of these gives the cupcakes a light, fluffy texture.
• Salt
• Cinnamon: Plain cinnamon is my go-to, but you could add a touch of nutmeg as well, if you like that.
• Eggs: You will need large, whole eggs, preferably at room temperature.
• Canola Oil: Using oil instead of butter helps the cupcakes stay moist but light. You can also use vegetable oil.
• Buttermilk: Buttermilk adds moisture, and a light, tangy flavor. See the “Baking Notes” section below for how you can make your own buttermilk substitute.
• Vanilla: Pure vanilla extract gives the best flavor.
• Carrots: I like to use freshly grated carrots, and they are easy to grate if you have a box grater or food processor.
• Walnuts or Pecans: Adding nuts to the recipe gives these cupcakes a nice little crunch. If you don’t like nuts, you can definitely leave them out. The cupcakes will still be amazing!
• Raisins: I love the pop of sweetness that you get from raisins, But if raisins in baked goods aren’t your thing, you can leave these out as well. If you have golden raisins on hand, you can swap those in place of regular raisins. 
• Cream Cheese Frosting: You can use my favorite Cream Cheese Frosting, or substitute another frosting of your choice. Want to use canned frosting? Go for it! I promise I won’t tell!

Can You Taste the Carrot in Carrot Cake?

Even if you’re not a fan of carrots, I promise you will love carrot cake cupcakes. They don’t taste like vegetables! The carrots in the recipe just add moisture, color, and a hint of sweetness. The actual taste of the cake portion is similar to a light spice cake.

How to Make Carrot Cake Cupcakes

Carrot cake cupcakes are very simple to make with just a few easy steps. You don’t even need a mixer – just a whisk will do the trick. Here’s how to make them:

• Get Ready to Bake. Preheat your oven to 350°F, and line a cupcake pan with cupcake liners. Set the pan aside.
• Combine the Dry Ingredients. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Give them a little whisk to combine, and set aside.

• Combine the Wet Ingredients. In another medium-sized bowl, beat the eggs until they are frothy. Then whisk in the oil, buttermilk, and vanilla. 
• Mix the Wet and Dry Ingredients. Add the egg mixture to the flour mixture, and stir them together. Then stir in the raisins and nuts.

• Bake. Divide the batter into the cupcake liners, and bake for about 13 – 15 minutes, or until a toothpick inserted in the center of a few of the muffins comes out clean.
• Cool, Frost, and Serve. Let the cupcakes cool completely, and once they are cool, frost them with cream cheese frosting. Add a few shreds of carrot for garnish, and enjoy!

Baking Notes

If you’re wondering what kind of substitutions and additions are possible in this recipe, there are so many! Check out this list, and make this recipe your own.

• Oil: If you don’t want to use canola oil, you can use melted coconut oil, or any other neutral cooking oil. Keep in mind that some of these oils will add their own flavor.
• Buttermilk: If you don’t have buttermilk, you can use plain yogurt, or sour some milk by adding a tablespoon of vinegar to each cup of milk.
• Pineapple: You can add pineapple chunks if you so desire. I do not always have them on hand, but I’ll toss them into the batter every now and again for a different take.
• Fresh Carrots vs. Pre-Shredded:  I recommend grating the carrots in a food processor, or with an old-fashioned box grater. I would advise against using store-bought matchstick carrots – they are drier and lead to a drier cupcake. 

Tips for Decorating Carrot Cake Cupcakes

There are so many ways you can decorate carrot cakes! A swirl of cream cheese frosting is more than enough, but if you would like to have some fun with it, here are a few of my favorite ideas:

• Candy Carrots: Frost the icing into a flat topping and use orange Reese’s Pieces candies and a green lime wedge candy to create a carrot shape on top of the cupcakes.
• Frosting Carrots: Dye your cream cheese frosting with orange and green frosting and pipe carrots on the top of the cream cheese.
• Carrots with Parsley: Frost the top of the cupcakes in a flat layer, and pipe the top of a carrot in the center of each one, as if it were planted in the cupcake. Add sprigs of curly parsley on top for the carrot tops.
• Crumbled Cake Topping: Crumble one cupcake (without icing) and sprinkle the cake crumbs on top of your frosted cupcakes.

How to Store

These carrot cake cupcakes will be fine at room temperature for a short time, but if it’s going to be longer than a few hours before you serve them, they will need to be stored in the fridge because of the cream cheese frosting. 

Overall, cupcakes will stay fresh in the refrigerator for about four days in an airtight container in the refrigerator. Before serving them, allow the cupcakes to come to room temperature for the best flavor and texture.

Do Carrot Cake Cupcakes Freeze Well?

Yes, these can be frozen for up to four months. Make sure to wrap each cupcake well in plastic wrap, and place all the wrapped cupcakes in a large airtight container, or large freezer bags. To avoid messing up the frosting, I recommend freezing the cupcakes and frosting, and then frosting them when you’re ready to serve.

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Carrot Cake Cupcakes

Soft and moist homemade carrot cake cupcakes are made completely from scratch with real grated carrots and the absolute best sweet cream cheese frosting.

Course Cupcakes

Cuisine American

Keyword best carrot cake recipes, carrot cake cupcakes, carrot cupcakes, cup cake carrot cake recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 large cupcakes

Calories 252kcal

Author Jessica – The Novice Chef

Ingredients

• 2 ¼ cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 ½ teaspoons cinnamon
• 4 eggs beaten
• 1 cup canola oil or vegetable oil
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 3 cups finely shredded carrots
• ¾ cup chopped walnuts or pecans
• ¾ cup raisins
• 1 batch homemade cream cheese frosting

Instructions

• Preheat oven to 350°F and fill cupcake pan with liners. Set aside.
• In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and
  cinnamon and whisk together. Set aside.
• In another medium sized bowl, beat eggs until frothy. Whisk in oil, buttermilk and vanilla. Add egg mixture to flour mixture and stir to completely combine. Fold in carrots, walnuts and raisins.
• Divide batter into cupcake liners and bake for about 13-15 minutes or until a
  toothpick inserted in the center comes out clean.
• Cool completely and frost as desired with cream cheese frosting!

Notes

Sheet Cake: This recipe can also be made into a 13×9 cake. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let cool and frost.

Storage: Store cupcakes in an airtight container, in the fridge, for up to 4 days. Serve chilled if you like cold cake, or let come to room temperature before serving.

Nutrition

Serving: 1 | Calories: 252kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 207mg | Fiber: 1g | Sugar: 21g

More Perfect Spring Desserts

• Strawberry Pretzel Pie
• Easy Banana Pudding Cake
• Lemon Meringues
• Strawberry Icebox Cake
• Homemade Banana Pudding
• Classic Berry Cobbler Recipe
• Strawberry Shortcake Ice Cream Cake
• Carrot Cake Whoopie Pies

The post Carrot Cake Cupcakes appeared first on The Novice Chef.

A Sweet Little Twist on Classic Churros

I first came up with these cupcakes on a weekend when we were having some family over for a late lunch, and I thought that a combination of churros and cupcakes would make the perfect treat. I would only have needed to make one batch, but then Jorge asked me to double the recipe so he could bring some in to work on Monday. All of this is leading up to telling you that on that Sunday, I had 36 cupcakes staring me in the face. It was horrible, it was glorious, and it was the best Sunday I’d had in a long time.

Why? Because these cupcakes were completely delicious! The cake was the perfect base for the cinnamon cream cheese frosting on top. They were perfectly light, while still staying moist. I added oil, alongside the butter, to get this consistency. Since the frosting was going to be on the rich side, the cupcake itself could not be too heavy…but I also did not want too light (or dry) of a cupcake. These were perfect with a cup of coffee or standing over the sink. I am sure they will be showing up again soon!

What Does a Churro Taste Like?

You might be wondering what is special about a churro cupcake – what is a churro, anyway, and what do they taste like? Well, churros are traditional Spanish and South American snacks, flavored mostly with cinnamon. The base is fried dough, making these crispy-chewy-soft little snacks similar to a cinnamon doughnut, but less bready. They’re often served with caramel sauce, which is completely off-the-charts delicious, of course.

I wanted to re-create that feeling of lightness, almost like choux pastry, with a great cinnamon flavor and the same richness you get from the caramel. All of this, in cupcake form. What could be better? And frosting-wise, cream cheese just seemed like the yummiest option! (Want more churro goodness? Check out Churros with Salted Caramel Sauce! For a little hint of fall, you need these addictive Pumpkin Churros.)

The Ingredients You’ll Need

The proportions for these cupcakes are similar to most cupcake recipes: one part butter, two parts sugar, three parts flour. In place of the traditional four eggs, we’re going with just two eggs, plus some vegetable oil and milk for extra moisture and lightness. Here’s the full list:

For the Cupcakes

• Flour: I use regular all-purpose flour for this recipe.
• Cinnamon: You can tweak the amount to suit your taste, but 1 1/2 teaspoons worked really well!
• Baking Powder: Make sure to use baking powder, not baking soda.
• Salt
• Butter: I always use unsalted butter for baking, but you could substitute salted butter (and dial back the salt in the recipe slightly, if needed). Either way, make sure your butter is softened to room temperature before you start.
• Sugar: You can use plain sugar, or substitute raw sugar if you prefer.
• Eggs: Large, whole eggs at room temperature.
• Vanilla: Pure vanilla extract gives the best flavor.
• Oil: You’ll want vegetable oil, or another neutral-flavored oil of your choice.
• Milk: I used whole milk for flavor and richness.

For the Frosting

• Cream Cheese: Again, this should be at room temperature so you can beat it up into a fluffy frosting.
• Butter: Unsalted butter, at room temperature as well.
• Powdered Sugar: This finely-ground sugar is powdery and perfect for making frosting.
• Vanilla Extract
• Cinnamon: Don’t skip the cinnamon for that perfect churro flavor!

The Tools You’ll Need

• Standard Sized Cupcake Pan
• Hand Mixer or Stand Mixer: To make perfect fluffy cinnamon cream cheese frosting.
• Piping Bags and Tips: In a pinch, you can also a ziplock bag with the tip cut off. It’s not as pretty, but it will get the job done!

Let’s Bake Some Cupcakes!

The steps for baking cupcakes are fairly simple – it’s mostly a mix-and-bake recipe. Keep in mind that cupcakes tend to bake up faster than a regular cake or cake layers, so you’ll only need to keep them in the oven about 15 minutes.

Prep the Oven and Muffin Tin. To start, set your oven to preheat to 350°F. While it preheats, line your muffin pan with cupcake liners and set it aside while you make the batter.

Combine the Dry Ingredients. Next, dump the flour, cinnamon, baking powder, and salt into a medium mixing bowl. Give the ingredients a quick whisk to combine, and set them aside, too.

Combine the Wet Ingredients, Except Milk. In a large bowl, cream the butter and sugar together until light and fluffy. You can use a hand mixer or stand mixer to do this. Add the eggs to the creamed butter and sugar, one at a time, until just combined. Finally, beat in the vanilla and the oil.

Add the Dry Ingredients and Milk in Stages. Sprinkle 1/3 of the flour mixture over the wet ingredients, and gently stir the batter by hand until barely combined. Add half of the milk, and stir again until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Be careful not to overmix the batter, or the cupcakes won’t be tender and light!

Bake. Fill each cupcake liner with about 2 tablespoons of batter (filled halfway up). Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Take the cupcakes out of the oven, and set them aside to cool completely before you frost them.

Make the Frosting. While the cupcakes cool, you can make the cinnamon cream cheese frosting. Cream the butter and cream cheese together in a large, clean bowl, using clean, dry beaters. Add the sugar a cup at a time, beating well between each cup. Stir in the cinnamon, and then stir in the vanilla. Beat the frosting again until it’s light and fluffy.

Decorate. Once the cupcakes are completely cool, pipe the frosting onto the cupcakes. You can also decorate with cinnamon sugar, dulce de leche, etc.

Tips for the Best Churro Cupcakes

• Don’t Overmix: While it might be tempting to just dump the ingredients in the bowl, mix them up, and get it overwith… that will not deliver a light, moist, and cupcake-y experience (unfortunately). Following the order of combining dry and wet ingredients carefully is the best way to achieve the perfect cupcake texture. Whatever you do, don’t overbeat the ingredients when you combine the dry and wet, or the flour will begin to develop gluten and the cupcakes will turn tough and bready.
• Cool Thoroughly: There’s nothing quite as disappointing as piping a beautiful topping of homemade frosting onto your cupcake, and watching it melt right off! The problem is that homemade frostings (and many store-bought frostings, too) are delicate, and it only takes a slight amount of heat to melt them. So be sure your cupcakes are truly cooled down, without any remaining heat in them, before you frost.
• Frosting Substitutes: If you’d like to save a little time, you can definitely substitute store-bought cream cheese frosting, or buttercream, and just mix in a bit of cinnamon. It won’t be as good, but still tasty! You just can’t beat that homemade cream cheese frosting!
• Topping Ideas: I love topping these cupcakes with caramel sauce or dulce de leche! You can buy either of these at the grocery store, but for a truly special treat, try making your own! The sauce from this Salted Caramel Banana Bread recipe would work beautifully, and it’s super easy to make.

Storing and Freezing Instructions

• Fridge: Store your frosted cupcakes in a deep, airtight container with a lid, in the refrigerator. They’ll keep for about four days before they start to go stale.
• Freeze: You can freeze the unfrosted cupcakes, in an airtight container, for up to 3 months. Let thaw to room temperature and then ice fresh before serving.

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Churro Cupcakes with Cinnamon Cream Cheese Frosting

Churro Cupcakes with cinnamon cream cheese frosting are the perfect after-dinner dessert to go with a cup of coffee. The cupcake is light and fluffy, while the frosting is smooth, indulgent, and ultra-creamy, spiked with a little bit of cinnamon.

Course Cupcakes

Cuisine Mexican, Tex-Mex

Keyword churro cupcakes, churro cupcakes recipe, churro dessert, cinnamon cream cheese frosting

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Additional Time 15 minutes minutes

Total Time 49 minutes minutes

Servings 18 cupcakes

Calories 260kcal

Author Jessica- The Novice Chef

Ingredients

For the cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup vegetable oil
• ½ cup milk

For the frosting

• 4 oz cream cheese at room temperature
• 4 tablespoons unsalted butter at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Optional Garnishes:

• Cinnamon Sugar
• Caramel Sauce
• Dulce De Leche

Instructions

To make the cupcakes:

• Preheat the oven to 350°F. Line a muffin pan with cupcake liners; set aside.
• In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
• In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
• Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
• Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:

• Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition.
• Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
• Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of caramel sauce or dulce de leche, if desired.

Notes

Recipe Note: When it says to only fill your cupcake tins half way, I mean it. These cupcakes do not make a dome on top. Instead they are flat. If they rise over the tin, they are not pretty!

Storage:

• Fridge: Store your frosted cupcakes in a deep, airtight container with a lid, in the refrigerator. They'll keep for about four days before they start to go stale.
• Freeze: You can freeze the unfrosted cupcakes, in an airtight container, for up to 3 months. Let thaw to room temperature and then ice fresh before serving.

Nutrition

Serving: 1 | Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 132mg | Sugar: 23g

More Scrumptious Cupcake Recipes

• Watermelon Cupcakes
• Triple Coconut Poke Cupcakes
• The Best Pumpkin Cupcakes
• Carrot Cake Cupcakes
• Strawberry Cupcakes
• Red Velvet Cupcakes

The post Churro Cupcakes with Cinnamon Cream Cheese Frosting appeared first on The Novice Chef.

Easy Watermelon Cupcake Recipe

These pretty-in-pink homemade cupcakes are moist and fluffy, filled with flavor and sprinkles! It’s an easy cupcake recipe with a major wow factor.

The fruity flavor is perfect for the summertime. Everytime I take these vibrant, surprise-filled cupcakes along to a BBQ, someone always pulls me aside to ask how the cake and frosting tastes SO MUCH like watermelon. It’s a simple secret that I’m more than happy to share!

What You’ll Need

Here’s everything you need to make these super flavorful watermelon cupcakes that are jam packed with a sprinkle surprise. Check out the recipe card for the full amounts!

• Flour: Regular all purpose flour is perfect for these cupcakes.
• Baking Powder: This is the leavening agent in these cupcakes. Without it you will have a dense, un-risen cupcake, and no one wants that!
• Watermelon Drink Mix: My shortcut to the unbelievable watermelon flavor in these watermelon cupcakes. You can use either Jolly Rancher Watermelon Drink Mix or Kool Aid Watermelon Drink Mix!
• Butter: Butter adds in flavor, and it also works with the baking powder creating little air pockets that give these cupcakes a light and fluffy texture. 
• Sugar: For sweetness. Regular granulated sugar is best for this recipe.
• Eggs: Eggs help with structure as well as binding the ingredients. 
• Milk: Milk adds moisture for the perfect batter consistency. 
• Yogurt: Plain yogurt brings even more rich moisture that sticks around after the cupcakes are baked.
• Salt: A little salt goes a long way to bring out the melded flavors of your fruity cupcakes! 

When assembling the cupcakes, you’ll also need:

• Sprinkles: To fill the surprise sprinkle centers. I used Wilton’s watermelon sprinkle mix, but they no longer sell it. I did find a similar watermelon sprinkle mix you can try though!
• Watermelon Buttercream: For frosting the cupcakes. I use my easy recipe for Homemade Watermelon Buttercream.
• Watermelon Gummies: I used Haribo watermelon candy gummies to garnish the tops of the cupcakes. Alternatively, you can use another candy, like Sour Patch watermelon gummies for a tangy twist. 

How to Make Watermelon Cupcakes

You’ll need to mix and bake your cupcakes before you assemble them in all their melon-y glory.

Make the Cupcake Batter: Combine the dry ingredients and wet ingredients separately. Whisk the dry ingredients into the wet ingredients, and then add the Watermelon Kool Aid into the batter until you reach a uniform pink color.

Fill the Pan: Fill the molds in a lined cupcake pan about ¾ full with batter. I recommend using an ice cream scoop if you have one – it makes it so much easier to get consistent sized cupcakes! You can also use a ¼ cup measuring cup or a spoon.

Bake: Bake the cupcakes at 350ºF until a toothpick inserted into the middle of a cupcake comes out with moist (not wet) crumbs. Place the cupcakes on a cooling rack while you prepare your fillings and toppings.

Assembling the Cupcakes

Once the cupcakes have cooled to room temperature, remove the centers of the cupcakes and keep the center pieces aside. Fill each hole with a small spoonful of sprinkles, then gently plug each hole with the piece of cupcake that was removed. It won’t look perfect, and that’s fine – the end result will be covered with delicious buttercream!

When all your cupcakes are filled, use a piping bag fitted with a 1A tip to pipe on the watermelon buttercream swirls (I’ve included pointers for the perfect swirl in the recipe card below!). Finally, sprinkle on more sprinkles, or top your cupcakes with watermelon candies before serving.

Can I Make Them In Advance? 

The cupcakes themselves are great to make ahead if you’re party prepping in advance. 

Bake the watermelon cupcakes as usual, and then store or freeze them. You can make the frosting up to 2 days ahead of when you plan to thaw and/or frost the cupcakes. See the section later on for more details on storing and freezing!

Tips for Success

Here are some tips for the fluffiest watermelon cupcakes with the best possible flavor:

• Use Room Temperature Ingredients: Let ingredients like eggs and butter come to room temperature before you start. This makes them easier to mix into the batter, and the cupcakes will bake more evenly.
• Don’t Over Mix: Overly mixing the batter can lead to dense, tough cupcakes. To make sure that yours come out extra fluffy, whisk the ingredients together only until they’re just combined.
• Don’t Overbake: Overbaking risks dried out cupcakes. Once a toothpick comes out with only a few moist crumbs, take those cupcakes out of the oven!
• Let the Cupcakes Cool: Make sure your cupcakes have time to cool completely before you frost them. If the cupcakes are warm, you’ll have a melting buttercream situation on your hands.
• Use a Different Frosting: If you’re unable to make watermelon buttercream, use a different frosting flavor instead! Try Cream Cheese Frosting or even an easy homemade Strawberry Buttercream Frosting. 

Storage Instructions

These cupcakes can be stored frosted or unfrosted, airtight in the fridge for up to one week. I wouldn’t recommend leaving these at room temperature due to the buttercream.

You can also store the frosting airtight and refrigerated for 1-2 days, if you have leftovers or if you’d like to make it ahead.

Can I Freeze These?

These watermelon cupcakes can be frozen once they’re completely cool and before they’re frosted. Do not freeze frosted cupcakes – the buttercream doesn’t hold up well in the freezer. 

Freeze the cupcakes tightly wrapped in plastic wrap, or in an airtight container or freezer bag for up to 2 months. Thaw in the fridge, then pipe on the frosting and serve!

More Fruity Cupcakes to Try

• Strawberry Cupcakes With Strawberry Buttercream Frosting
• One-Bowl Pineapple Upside Down Cupcakes 
• Maple Pumpkin Cupcakes
• Tripe Coconut Poke Cupcakes
• Churro Cupcakes
• Homemade Carrot Cake Cupcakes
• Red Velvet Cupcakes

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Watermelon Cupcakes

These fluffy Watermelon Cupcakes are bursting with juicy watermelon flavor (and a secret sprinkle surprise!). Topped with pillowy, melt-in-your-mouth watermelon buttercream, it's the perfect summer cupcake.

Course Cupcakes

Cuisine American

Keyword cupcake ideas, easy cupcake recipes, fruity dessert recipes

Prep Time 6 minutes minutes

Cook Time 20 minutes minutes

Total Time 26 minutes minutes

Servings 24 cupcakes

Calories 304kcal

Author Jessica – The Novice Chef

Ingredients

Watermelon Cupcakes:

• 2 ¼ cup all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup 2 sticks butter, room temp
• 1 ½ cups sugar
• 4 large eggs
• ¾ cup whole milk
• ½ cup plain yogurt or sour cream
• 4 watermelon drink mix** single packs (.44 oz total)

Assembly:

• watermelon sprinkles
• 2 batches watermelon buttercream
• watermelon candy

Instructions

Cupcakes:

• Preheat your oven to 350°F. Place cupcake liners into cupcake pan and lightly spray with baking spray. Set aside.
• In a medium mixing bowl, combine flour, baking powder and salt. Set aside.
• In a large mixing bowl, combine the butter, sugar and eggs. Whisk together until smooth and butter is well incorporated. Add in the milk and yogurt and whisk to incorporate.
• Add in flour mixture and whisk to bring together. Add in the watermelon Kool Aid and whisk until the batter is all pink and the Kool Aid is well incorporated.
• Using an ice cream scoop, fill each cupcake mold ¾ full. (An ice cream scoop is not mandatory for this, it just aids in filling each mold with a consistent amount to result in evenly sized cupcakes. If you do not have an ice cream scoop, simply use a ¼ c measuring cup or a large spoon.)
• Place into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out with moist, but not wet, crumbs.
  Once baked, remove from the oven and place on a cooling rack for about 20 minutes or until they have reached room temperature.
  

Assembly:

• Using the large end of a piping tip, press into the center of the cupcakes about ¾ of the way through to remove some of the cupcake. If you press in too shallow, you will only remove enough cupcake to fill with a couple of sprinkles. Once you have removed the cupcake center, use a toothpick to remove the piece that is in the piping tip and preserve it for later.
• Fill with a small scoop of sprinkles. I used a ½ teaspoon to fill as it was about the size of the hole. Once the sprinkles are in the center, press the removed cupcake piece back into the hole. It will not look perfect and that is just fine. (Replacing the cupcake piece helps keep the sprinkles in place in the event that you pipe frosting, don’t like the look of it and remove it. Without it, the sprinkles would be removed with the frosting.)
• Once all of your cupcakes are filled, using a piping bag fitted with a round tip and filled with watermelon buttercream, pipe frosting on. Using an even pressure, start in the center of the cupcake and pipe in a circle outwards then up until you have reached the top. You should be able to pipe around the cupcake about 3 times before reaching the top. If you do not like the way it looks, simply remove the frosting and start again.
• Sprinkle with additional sprinkles or leave plain and top with a watermelon gummy candy if you wish to. Serve and enjoy!

Notes

**You can use watermelon flavored jolly rancher drink mix or kool aid drink mix, both work great!

Storage:

Cupcakes may be stored in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1 | Calories: 304kcal | Carbohydrates: 67g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 185mg | Fiber: 1g | Sugar: 57g

The post Watermelon Cupcakes appeared first on The Novice Chef.

The Best Watermelon Buttercream Frosting

I’ve done it: I’ve managed to create a recipe that lets me literally take a bite out of summer. This might be the best buttercream frosting ever! 

Thanks to a secret ingredient, this super easy, homemade watermelon buttercream has all the juicy, fruity flavor of your favorite watermelon candy. It’s like a burst of sunshine and flavor in every bite – and that bright and rosy pink color doesn’t hurt, either.

I use this watermelon buttercream whenever I make a batch of my crowd-pleasing Watermelon Cupcakes. But you can use it all summer long for loads of other cupcake recipes, cakes, cookies, and more.

What You’ll Need

Below is a quick round up of the ingredients you’ll need for this buttercream recipe. (Refer to the recipe card later in the post for the full measurement amounts!)

• Butter: It’s what literally puts the “butter” in buttercream! Butter forms the base of the frosting and gives it a smooth texture.
• Powdered Sugar: Powdered sugar is key to a velvety frosting consistency.
• Salt
• Milk: Milk thins out the frosting while keeping things creamy. If your frosted baked goods will be left at room temperature for a while, I recommend using evaporated milk.
• Watermelon Drink Mix: This is what gives your buttercream its amazing, sweet, tangy watermelon flavor! You can use either Jolly Rancher Watermelon Drink Mix or Kool Aid Watermelon Drink Mix!
• Red Food Coloring: Optional, for an especially vibrant watermelon pink hue.

How to Make Pink Watermelon Frosting

Buttercream is actually ridiculously easy to make from scratch! Here’s how to make this bright and cheery pink buttercream frosting in minutes:

Combine: In the bowl of your stand mixer, combine the butter, powdered sugar, and Watermelon Kool Aid with a pinch of salt. 

Mix: Beat the ingredients on low for a minute, and on medium-high for another three minutes or so. Add a tablespoon of milk at a time, as needed, to reach a smooth consistency. If you’d like to brighten the color of your buttercream, beat in a couple of drops of red food coloring.

That’s it! Fresh and fluffy homemade buttercream, ready for frosting.

Tips for Success

Here are some tips for the smoothest homemade buttercream:

• Scrape the Bowl: Don’t forget to scrape down the sides of your mixer’s bowl to keep the frosting consistency smooth.
• Fluff It Up: If you’ve made your frosting ahead, or if it’s otherwise sat for a while, give it a fresh whip before you use it.
• Thin It Out: If you’re in need of a more spreadable frosting, adding an extra spoonful or two of milk will help thin it out.

Ways to Use Your Buttercream

When it comes to using your watermelon buttercream, you can go the classic route or get as creative as you wish! Here are some ways to use it:

• Pipe It: Pipe your fruity buttercream frosting onto cupcakes or other frosted desserts. You can use a piping bag, or a gallon ziplock bag with the corner snipped off, fitted with your choice of piping tip. 
• Spread It: Use a spatula to spread your watermelon buttercream over cakes, cookies, blondies, and cookie bars, or use it as a filling in sandwich cookies.
• Mix It: Mix this frosting into your favorite vanilla cake pop recipe for easy watermelon cake pops!
• Dip It: Use watermelon buttercream as a sweet dessert dip for Graham crackers, or fresh fruit like hulled strawberries.

How to Store Extras

Since buttercream contains dairy, keep any leftover frosting stored airtight in the fridge. It can be kept for up to 5 days, just let it come to room temperature again to make it easier to pipe and spread.

Can I Freeze This?

Buttercream frosting does not hold up well when frozen, so I wouldn’t recommend it. 

More Fun Pink Treats to Try

• Watermelon Cupcakes
• Valentine’s Day Marbled Sugar Cookies
• Strawberry Smoothie Bowl
• Strawberry Cupcakes with Strawberry Buttercream Frosting
• Pink Air Fryer Donuts

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Watermelon Buttercream

This homemade watermelon buttercream is soft, sweet, tangy and creamy! Fluffy yet dense, perfect for piping onto cupcakes or spreading on a cake.

Course Desserts

Cuisine American

Keyword best buttercream frosting, buttercream frosting, homemade frosting, watermelon frosting, watermelon icing

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 2 cups

Calories 202kcal

Author Jessica – The Novice Chef

Ingredients

• 2 sticks 1 cup unsalted butter, room temp
• 4 ½ cups powdered sugar
• 2 watermelon drink mix** single packs .22 oz total
• Pinch of salt
• Milk optional
• Red food coloring optional

Instructions

• In the bowl of a stand mixer, with the paddle or whisk attachment,
  beat the butter, powdered sugar, Kool Aid and a pinch of salt. Beat on low for a minute until the powdered sugar begins to combine with the butter.
• Turn speed up to medium high and continue to whisk for an additional 3 minutes. If the buttercream is not smooth after 3 minutes, add in a tablespoon of milk at a time.
• If you so desire, you can add in a little bit of red food coloring to achieve a darker, more red color.

Notes

**You can use watermelon flavored kool aid drink mix, both work great!

How to Store

Since buttercream contains dairy, keep any leftover frosting stored airtight in the fridge. It can be kept for up to 5 days, just let it come to room temperature again to make it easier to pipe and spread.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 46g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 75mg | Sugar: 44g

The post Watermelon Buttercream appeared first on The Novice Chef.

Why You’ll Love These Pumpkin Cupcakes

If you love pumpkin spice anything, you’re going to LOVE these pumpkin cupcakes with cream cheese frosting.

• All the best flavors of fall. I added some maple flavor to these pumpkin spice cupcakes and–combined with the sugary sweet cinnamon cream cheese frosting and the pumpkin pie spice–it’s safe to say that the best parts of fall can be found in this cupcake.
• Irresistible cream cheese frosting. The cream cheese frosting is light, sweet, and fluffy with hint of cinnamon and maple throughout.
• Easy to make and decorate. These pumpkin spice cupcakes come together in just a few easy steps and decorating them is simple too.

For more irresistible fall desserts, try my pumpkin sheet cake, churro cupcakes, and carrot cake cupcakes.

What You’ll Need

Gather up these ingredients to get started. The specific amounts can be found in the recipe card below.

For the Pumpkin Cupcakes:

• All Purpose Flour
• Baking Soda
• Pumpkin Pie Spice: If you don’t have any on hand, you can make your own with 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground allspice.
• Salt
• Unsalted Butter: Make sure you let it soften before you use it.
• Granulated Sugar
• Egg
• Vanilla Extract
• Imitation Maple Syrup Extract: Optional but adds the maple flavor to the cupcakes.
• Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Vegetable Oil: Helps keep the cupcakes extra moist.
• Milk: Any kind of milk will work!

For the Cinnamon Cream Cheese Frosting:

• Cream Cheese: Also let this soften before using.
• Unsalted Butter
• Vanilla Extract
• Cinnamon: The cinnamon flavor in the frosting pairs so nicely with the cupcakes.
• Powdered Sugar: Sweetens the frosting and gives it the smooth, creamy texture.

How to Make Pumpkin Cupcakes

These pumpkin spice cupcakes come together in a few easy steps. See the recipe card below for more detailed instructions.

• Make the batter: Combine the dry ingredients. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in an egg followed by the vanilla, maple, pumpkin, and vegetable oil. Slowly beat in the flour mixture, alternating with the milk.
• Bake: Fill each cupcake liner 3/4 full. Bake for 18 to 20 minutes. Cool completely on a wire rack.
• Make the frosting: Cream the butter and cream cheese until smooth. Beat in the vanilla and cinnamon, then add in the powdered sugar on low. Once combined beat on high until the frosting is smooth.
• Frost the cupcakes: Pipe the frosting onto the cupcakes. Enjoy!

Decorating Tips

Here are some tips to help you frost your pumpkin cupcakes:

• The Simplest Route: After the cupcakes have cooled, take a butter knife and spread a layer of frosting over the top of the cupcake. 
• Pipe the Frosting On: Using an icing/pastry bag, pipe the frosting onto the cupcake using your favorite piping tip (something like an open star 1M tip).
• Refrigerate the Frosting: Cream cheese frosting is a lot easier to work with when it has chilled in the fridge for a little bit. 
• Top with Candy Pumpkins: Because they’re just too cute not to!

Tips for the Best Pumpkin Cupcakes

• Do not over bake: The worst thing you can do to these cupcakes is over-bake them. They will become dry and hard, not the soft and moist pumpkin cupcakes of your dreams.
• Make sure your butter is softened: You do not want to use hard butter in your cupcake batter or icing. It will not combine smoothly and will leave flecks of butter. In a pinch, to more quickly soften butter, grate it with a cheese grater!
• Cool before frosting: It’s important to let the pumpkin cupcakes cool before adding the cream cheese frosting. Otherwise, the frosting will just melt.

Can I Make Pumpkin Spice Cupcakes in Advance?

You can totally make these cupcakes ahead of time if you want. After they’re done baking, let them cool and then store them in an airtight container in the fridge.

The frosting can also be made ahead of time, and you’ll want to store that in the fridge too. I would suggest that you put this dessert together within 2 days… if you can wait that long!

Proper Storage

• Fridge. These pumpkin cupcakes can be stored in the fridge in an airtight container for 2-3 days.
• Freezer. Unfrosted cupcakes can be stored in the freezer for 1-2 months. Make sure you thaw them in the fridge overnight before you frost them.

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Pumpkin Spice Cupcakes

Super soft and moist Pumpkin Spice Cupcakes with warm spices and hints of maple are topped with a sweet cinnamon cream cheese frosting. All the best parts of fall served up in cupcake form!

Course Cupcakes

Cuisine American

Keyword pumpkin cupcakes, pumpkin cupcakes recipe, pumpkin spice cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 10 cupcakes

Calories 490kcal

Author Jessica – The Novice Chef

Ingredients

• 1 cup all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 4 tablespoons unsalted butter softened
• ⅔ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• ¼ cup pumpkin puree not pumpkin pie filling
• 1 tablespoon vegetable oil
• ⅓ cup whole milk

Cinnamon Cream Cheese Frosting:

• 6 oz cream cheese softened
• 6 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 3 cups powdered sugar

Instructions

• Preheat oven to 300°F. Line standard muffin tins with paper liners. Set aside.
• In a medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.
• In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the egg, then stir in vanilla, maple, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
• Divide batter among cupcake tins, filling 3/4 full. Bake for 25 to 27 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.
• For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
• Pipe onto cupcakes with your favorite tip and serve! Optional: for decoration, I topped them with candy pumpkins, pumpkin seeds and fresh thyme!

Video

Notes

recipe note: I used imitation maple syrup extract because the flavor is 20X the flavor in a teaspoon of maple syrup. Yes you can use Pure Maple Syrup instead, however it won’t add any maple flavor in the end product.

Nutrition

Serving: 1 | Calories: 490kcal | Carbohydrates: 77g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 194mg | Fiber: 2g | Sugar: 63g

Test Kitchen Review

See what our test kitchen had to say!

Haley

I don’t know which is better, the soft, fluffy and moist pumpkin cupcakes or the fluffy cinnamon cream cheese frosting! Watch closely so you don’t over bake them! I forgot my second batch a little too long and they were noticeably drier than the ones I pulled out right on time.

More Pumpkin Desserts to Try

The Best Pumpkin Cake

Pumpkin Cheesecake Cookies

The Best Pumpkin Dump Cake

Caramel Pumpkin Cobbler with Pecans

The post Pumpkin Spice Cupcakes appeared first on The Novice Chef.

Moist and Fluffy Strawberry Cupcakes

Maybe it’s because I’m a girl mom, but I adore all things pink! Pink makes me happy like sunshine and rainbows. Strawberries – my favorite fruit – also make me smile. So, just imagine how excited I get for a pink strawberry cupcake with strawberry buttercream frosting, layered pink cupcake liners and fresh strawberries on top!

This recipe is perfect for using up fresh ripe strawberries. These cupcakes are so moist, fluffy, and PINK. They bring all the strawberry flavor power with a homemade, from scratch strawberry cake using pureed strawberries and diced strawberries. Then that delicious cake is frosted with a homemade strawberry buttercream frosting! The strawberry lover in your life is really going to love these! 

Getting the Strawberry Flavor Just Right

My trick to getting the strawberry flavor in these cupcakes just right is using my own homemade strawberry puree in both the cupcake batter and the frosting AND folding in chopped bits of fresh strawberries.

To make the strawberry puree, I add diced strawberries into a small saucepan and heat them over medium-low heat. Then, I cook the strawberries until they break down and turn into a puree, being sure to stir them often. Depending on how ripe your strawberries are, you may need to use a masher to help break them down.

This strawberry flavor bomb goes into both the batter and the frosting, ensuring that not a single bite of these cupcakes isn’t completely infused with real fresh strawberry flavor.

Ingredients for Strawberry Cupcakes

For these super moist cupcakes, you’re looking at all of the usual cake ingredients, plus some fresh strawberries for my homemade strawberry puree.

Here’s everything you’ll need:

• all-purpose flour
• baking powder
• baking soda
• salt
• eggs
• sugar
• pure vanilla extract
• vegetable or canola oil
• buttermilk
• strawberries

How to Make Strawberry Cupcakes

1. Prep: Preheat the oven to 350°F and fill two cupcake pans with cupcake liners. Then, set them aside.
Dry ingredients: Whisk together the flour, baking powder, baking soda and salt. Set this mixture aside.

2. Wet ingredients: In a large mixing bowl, beat the eggs until they’re slightly frothy. Gradually add in the sugar beating for about 30 seconds until everything is well combined. Add the oil and vanilla. Beat the mixture until it is smooth.

3. Combine: Gradually add the dry ingredients, alternating with buttermilk, until all the ingredients are added and the batter is well combined. This batter will be thin. Fold in 1/2 of the strawberry puree and the diced strawberries.

4. Bake: Divide the batter into the cupcakes liners, filling each until about 3/4 full. Bake the cupcakes for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with strawberry frosting.

Tips for Perfect Strawberry Cupcakes

Follow these simple tips for the perfect bite of strawberry cupcakes every time:

• Make sure you use room temperature eggs. Room temp eggs will better incorporate into the batter and make your cupcakes as moist and fluffy as possible.
• Make sure you beat your eggs until they are frothy. This will also keep the batter, and your cooked cupcakes, light and airy.
• For the most flavor power, add both strawberry puree and diced strawberries to both the frosting and the batter.
• Make sure your cupcakes are completely cooled before you attempt to frost them. You put so much hard work into that frosting, you don’t want it melting!

How to Store Frosted Cupcakes

Storing your already frosted cupcakes can get a little tricky. You don’t want them to tip, squish, or stick together. Store them in an airtight container. The best option is the type that is designed specifically for storing cupcakes. You can keep them in your fridge for 5-7 days. Let them come to room temperature before serving! 

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Strawberry Cupcakes with Strawberry Buttercream Frosting

These homemade Strawberry Cupcakes are so fluffy, moist and made from scratch! Frost them with a swirl of sweet, homemade Strawberry Buttercream Frosting and a whole strawberry!

Course Cupcakes

Cuisine American

Keyword Homemade Strawberry Cupcakes, strawberry cupcake recipe, Strawberry Cupcakes

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 24 Cupcakes

Calories 379kcal

Author Jessica – The Novice Chef

Ingredients

Strawberry Puree

• 8 medium strawberries diced

Strawberry Cupcakes:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs room temperature
• 1 ½ cups granulated sugar
• 3 teaspoons pure vanilla extract
• 1 cup cooking oil (vegetable or canola)
• 1 cup buttermilk
• 3 medium strawberries finely diced
• 1 batch strawberry buttercream frosting

Instructions

Strawberry Puree:

• Add half diced strawberries into a small saucepan over medium-low heat. Cook until strawberries break down and turn to puree, stirring often. You may need to use a masher depending on how ripe the strawberries are. Divide puree in half and place bowls in refrigerator to chill while you continue with recipe. 

Strawberry Cupcakes:

• Preheat oven to 350°F and fill two cupcake pans with cupcake liners, set aside.
• Whisk together flour, baking powder, baking soda and salt. Set aside. 
• In a large mixing bowl, beat eggs until lightly frothy. Gradually add sugar beating about 30 seconds until well combined. Add oil and vanilla, beat till smooth. 
• Gradually add dry ingredients, alternating with buttermilk, until all ingredients are added and batter is well combined. (Batter will be thin.) Fold in 1/2 of the strawberry puree and diced strawberries. 
• Divide into cupcakes liners, 3/4 full. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with strawberry frosting. 

Video

Nutrition

Serving: 1cupcake | Calories: 379kcal | Carbohydrates: 51g | Protein: 3g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 226mg | Fiber: 1g | Sugar: 40g

The post Strawberry Cupcakes appeared first on The Novice Chef.

Looking for more frosting recipes? Try my amazing Chocolate Buttercream Frosting!

Quick & Easy Icing Recipe

Who doesn’t love Cream Cheese Frosting? It has the perfect balance of mild tangy-ness to help balance out the sweet in cakes,  cupcakes and even some breads! It is wonderfully smooth, creamy and frosting with it is a dream!

This Cream Cheese Frosting recipe uses just 5 simple ingredients and comes together in just a few minutes. The hardest part for me is not sneaking several spoonfuls while I am waiting for my cake to cool! 

Looking for ways to use this frosting? Here are some of my favorites: Pumpkin Cake, Lemon Blueberry Pound Cake, Churro Cupcakes, Pumpkin Cupcakes and Gingerbread Cake!

What You’ll Need

This Cream Cheese Frosting is one of the quickest and easiest homemade frostings to pull together. It takes just a few minutes and 5 simple ingredients.

• Butter
• Cream Cheese
• Vanilla
• Salt
• Powdered Sugar

Looking to use this on a fall-flavored recipe?

Add the ingredients below to my standard recipe to create an amazing Cinnamon Cream Cheese Frosting:

• 1 tablespoon cinnamon
• 2 tablespoons pure maple syrup

How to make cream cheese frosting

In order to make this homemade frosting, you will need a hand mixer or stand mixer. Or, you can do it by hand if you have arms like Thor. 

1. Cream the butter and cream cheese together until smooth
2. Add the vanilla and salt and beat to combine
3. Then add the powdered sugar in separate batches and beat until light and fluffy

How to store frosting

If you are not using this frosting right away, refrigerate it until ready to use in an airtight continuer. You may need to re-beat it to make it fluffy again before frosting it on cupcakes or a cake. 

You will need to store any frosted cake or cupcakes in the fridge. The cream cheese in this recipe can not go without refrigeration. It is fine to sit for an hour or two on the counter at a party, but any longer than that, back into the fridge it goes!

Tips for the best cream cheese icing:

• Make sure to use regular full fat cream cheese, not low fat cream cheese or cream cheese spread. This can lead to runny frosting or one with less flavor. 
• Beat well after each addition to make sure the final frosting is well combined and light and fluffy.
• Make sure that both the butter and cream cheese have fully softened – otherwise you can end up with small lumps of butter in your frosting!
• If the frosting is too thick, add a tablespoon of milk at a time to thin it out. On the other hand, if the frosting is too thin, add more powdered sugar – ¼ cup at a time!

How to pipe cream cheese frosting?

Cream Cheese Frosting will never be as beautiful as a standard buttercream frosting when piped. However, there is one way to make it hold a little better for piping. Before piping the frosting, refrigerate it for at least an hour. 

To do this, I like to transfer the prepared frosting to a piping bag and then place the entire piping bag in the fridge to chill. This helps later so I don’t have to move a stiff frosting to my piping bag. 

Once it’s stiffened up a little in the fridge, I just grab the bag and start piping it onto the cupcakes or cake. Work fast and make sure to store the finished cake/cupcakes in the fridge until you are ready to serve!

You will find so many recipes where you can use this Cream Cheese Frosting year round! It is a versatile recipe that can be tweaked to meet your needs based on what you are baking!

This has been my go-to for years and it has never let me down! Please leave a review or comment below letting me know how it turns out for you!

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Cream Cheese Frosting

Sharing my best cream cheese frosting recipe made with 5 simple ingredients! This sweet and tangy frosting is perfect spread on top of a cake or cupcakes!

Course Dessert

Cuisine American

Keyword cream cheese frosting, cream cheese frosting for cupcakes, cream cheese frosting recipe, cream cheese icing, how to make cream cheese frosting, how to store cream cheese frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 batch, enough to frost 1 layer cake, one 9×13 sheet cake or 18 cupcakes.

Calories 5287kcal

Author Jessica – The Novice Chef

Ingredients

• 12 oz (1 1/2 packages) cream cheese softened
• ¾ cup (1 1/2 sticks) unsalted butter softened
• 2 teaspoons vanilla extract
• 6 cups powdered sugar
• pinch of salt optional

Instructions

• In a large bowl, cream butter and cream cheese until smooth.
• Add in vanilla extract and salt, beating to combine.
• Gradually add powdered sugar, a couple of cups at a time, mixing in between each addition. Beat until light and fluffy.
• Frost cupcakes or cake with frosting or store in refrigerator for up to a week in a covered container.

Notes

Cinnamon Cream Cheese Frosting

How to turn this cream cheese frosting into cinnamon cream cheese frosting – perfect for Fall recipes!

• 1 tablespoon cinnamon
• 2 tablespoons pure maple syrup

How much does this recipe make?

This recipe makes enough cream cheese frosting to forst one 9×13 sheet cake or 18 cupcakes.

This recipe also makes just enough to frost an 8-inch, 2 tiered layer cake – with no leftover frosting to spare. If you want lots of frosting, I would make one and a half of this recipe.

Nutrition

Serving: 1 batch | Calories: 5287kcal | Carbohydrates: 738g | Protein: 22g | Fat: 261g | Saturated Fat: 160g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 68g | Trans Fat: 6g | Cholesterol: 725mg | Sodium: 1103mg | Potassium: 518mg | Sugar: 718g | Vitamin A: 9003IU | Calcium: 381mg | Iron: 1mg

The post Cream Cheese Frosting appeared first on The Novice Chef.

Why You’ll Love This Classic Red Velvet Cupcakes Recipe

These moist and buttery red velvet cupcakes really check all the boxes. Big cocoa flavor? Check. Tangy cream cheese frosting? Check. Pretty cupcake decorations? Check! If you’re wondering how to make red velvet cupcakes, this easy recipe is the place to start. Here are a few more reasons to give them a try:

• Soft and moist. These cupcakes are perfectly tender due to the buttermilk, eggs, and vegetable oil!
• Easy to make. Red velvet cupcakes come together in a few simple steps! Just mix the ingredients together, pop the cupcakes in the oven, and wait for them to bake.
• Perfect for any occasion. You can make these red velvet cupcakes for Valentine’s Day, a 4th of July celebration, a bake sale, or just to satisfy a sugar craving!

Looking for more red velvet recipes? Try my Red Velvet Dream Cake or this Red Velvet Mug Cake!

What Is Red Velvet?

Red Velvet is a dessert from the Victorian era. The term “velvet” meant that the cake was soft with a smooth crumb. The difference between red velvet and chocolate cake is that regular chocolate cake uses a lot of chocolate, while red velvet cake uses a smaller amount of cocoa powder with a tangy acid, like buttermilk. 

A mild red color in the cake comes from a chemical reaction between acidic vinegar and buttermilk, which brings out the anthocyanin in cocoa. That natural coloring is then intensified with red food coloring. Back in the day, before food coloring was available, bakers used boiled beetroot juices to add extra oomph to the crimson hue that’s a hallmark of red velvet.

Traditionally red velvet is served as a cake, but of course you can also make red velvet cupcakes like we’re doing here. What is a cupcake if not a mini cake?

I also have a recipe for red velvet cookies and a red velvet hot chocolate recipe you might want to check out!

Recipe Ingredients

So, what are red velvet cupcakes made of? To make this classic dessert, round up the following (for the exact amounts and the full set of directions, check out the recipe card below):

For the Cupcakes

• Cake Flour – Cake flour contains less protein than all-purpose flour, which leads to a softer texture in the cupcakes.
• Sugar – Regular granulated sugar is my go-to for this recipe.
• Baking Soda – This will give your cupcakes a little bit of lift.
• Cocoa Powder – Unsweetened cocoa powder adds a touch of chocolate flavor without being an overwhelming presence.
• Salt – Kosher salt, table salt, and sea salt are all good options.
• Eggs – Make sure your eggs are at room temperature so that the batter incorporates smoothly.
• Vegetable Oil – Ensures that the cupcakes turn out extra moist.
• Buttermilk – Full-fat buttermilk will yield the best-tasting red velvet cupcakes.
• Red Food Coloring – To enhance the gorgeous red color!
• Vanilla Extract – Pure vanilla extract provides the best, strongest flavor.
• White Distilled Vinegar – Helps achieve that natural red hue in the cupcakes.

For the Frosting

• Cream Cheese – Let the cream cheese soften and come to room temperature.
• Butter – Also let this soften. (You can use salted or unsalted butter.)
• Vanilla Extract – Again, pure vanilla extract is the way to go.
• Powdered Sugar – Sift out any clumps ahead of time so that the frosting is as smooth as possible.

How to Make Your Own Cake Flour

Cake flour is very important for this recipe. If you don’t have cake flour on hand, you can make your own. You’ll need:

• 2 1/4 cups all-purpose flour
• 4 tablespoons cornstarch

Sift together both ingredients. This makes 2 1/2 cups cake flour, the amount needed for this recipe!

How to Make Red Velvet Cupcakes

This red velvet cupcakes recipe is so easy to whip together! You can basically do it in 5 simple steps:

For the Cupcakes

• Mix the batter. Sift together your dry ingredients into one bowl, then whisk together the wet ingredients in another. Next, combine the dry and wet ingredients until the mixture is smooth.
• Bake the cupcakes. Divide the batter into cupcake liners and bake the cupcakes for about 16 minutes.
• Let the cupcakes cool. Let the cupcakes cool until they reach room temperature and then generously frost them with cream cheese frosting.

For the Frosting

• Make the cream cheese frosting. In a large bowl with a hand mixer, beat the cream cheese, butter, and vanilla together until combined. Add the powdered sugar and beat until the frosting is light and fluffy (about 5-7 minutes).
• Frost the cupcakes. Frost the cupcakes using your favorite tip and let them chill for 2 hours to allow the frosting to set.

Tips for Success

There are a few tricks to making the best red velvet cupcakes. They’re all super simple, but they make a world of difference:

• Use cake flour. Cake flour is the key to making these cupcakes so light and fluffy. If you use all-purpose flour, you won’t get the cloud-like, soft cupcakes.
• Don’t substitute the buttermilk. Buttermilk not only enhances the flavor of these cupcakes, but also is a big reason for why the cupcakes have an extra moist crumb. 
• Don’t over-mix the batter. This will make the cupcakes turn out dense and tough, so make sure you only mix the batter until it is just combined.
• Chill the cupcakes before you frost them. Make sure your cupcakes are at room temperature before adding the frosting. This way your frosting won’t melt!

Topping Ideas

There are so many ways to decorate your red velvet cupcakes! Here are a few ideas to get the ball rolling:

• Frosting. I used a large closed star tip for frosting the cupcakes with cream cheese frosting. You could also try vanilla buttercream frosting, or even chocolate buttercream!
• Sprinkles and add-ons. I like to crumble up one unfrosted cupcake into crumbs and sprinkle them on top of the other cupcakes. I also add a few heart sprinkles, but feel free to use your favorite kind!
• Nuts. You could also try topping your cupcakes with crushed pecans (or your favorite nut).

How to Store Red Velvet Cupcakes

You can store these red velvet cupcakes with cream cheese frosting in an airtight container in the fridge for 3-4 days. If they’re unfrosted, you could try leaving them in an airtight container at room temperature for 1-2 days, but with the cream cheese frosting, you’ll want to make sure they’re refrigerated.

Can I Freeze This Red Velvet Cupcake Recipe?

Sure! You can freeze red velvet cupcakes without frosting for 2-3 months in an airtight container. Let them thaw overnight in the fridge before you frost them!

More Cupcake Recipes

Want to try out some more easy cupcake recipes? These are some of my favorites!

• Carrot Cake Cupcakes
• Maple Pumpkin Cupcakes With Cream Cheese Frosting
• Strawberry Cupcakes With Strawberry Buttercream Frosting
• Watermelon Cupcakes
• Churro Cupcakes With Cinnamon Cream Cheese Frosting

Print

Red Velvet Cupcakes

Moist Red Velvet Cupcakes feature a hint of sweet cocoa flavor, and are topped with tangy cream cheese frosting! They're perfect for any occasion.

Course Cupcakes

Cuisine American

Keyword red velvet cupcake recipe, red velvet cupcakes, red velvet cupcakes recipe

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 24 cupcakes

Calories 369kcal

Author Jessica – The Novice Chef

Ingredients

For the Cupcakes:

• 2½ cups cake flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 2 large eggs
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white distilled vinegar

For the Cream Cheese Frosting:

• 8 ounces cream cheese softened
• 8 ounces butter softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

• Preheat oven to 350°F. Line muffin tins with cupcake liners, set aside.
• Sift together flour, sugar, baking soda, cocoa powder, and salt into a medium bowl, set aside.
• Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
• Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly among lined cups, filling each cup three-quarters full.
• Bake until a toothpick inserted in centers comes out clean, about 16 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
• For the Cream Cheese Frosting: In a large bowl with a hand mixer, beat cream cheese, butter, and vanilla together until combined. Add powdered sugar and beat until frosting is light and fluffy, about 5 to 7 minutes. Frost cupcakes using your favorite tip and chill for 2 hours to set frosting.

Notes

• Yield. Makes 24 cupcakes.
• To store. You can store these red velvet cupcakes with cream cheese frosting in an airtight container in the fridge for 3-4 days. If they’re unfrosted, you could try leaving them in an airtight container at room temperature for 1-2 days, but with the cream cheese frosting, you’ll want to make sure they’re refrigerated.
• To freeze. You can freeze red velvet cupcakes without frosting for 2-3 months in an airtight container. Let them thaw overnight in the fridge before you frost them!

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 34g | Protein: 3g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 257mg | Sugar: 22g

The post Red Velvet Cupcakes appeared first on The Novice Chef.