Chocolate Cupcakes with Strawberry Cream Cheese Butter Frosting (High-Altitude)

Serves 12
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
By author Altered for high-altitude from Family Circle, Apr 2012 - Ad



  • 1 cup flour
  • 1/4 cup unsweetened cocoa (Hershey brand)
  • 1 teaspoon baking powder
  • 6 tablespoons softened butter (3/4 stick)
  • 1/4 cup sugar, plus 2 tablespoons
  • 1 egg
  • 1/3 cup whole milk
  • 1/2 teaspoon vanilla

Strawberry Cream Cheese Butter Frosting

  • 1-1/4 cup confectioners' sugar
  • 1/4 cup strawberry cream cheese spread
  • 2 tablespoons softened butter
  • 2 tablespoons strawberry preserves
  • red food coloring (optional)


Sea-Level bakers, change recipe to: 3/4 cup of flour and 1/2 cup of sugar. 


Step 1 Pre-heat oven to 350 degrees (170 F)
Step 2 Line cupcake pan with paper liners.
Step 3 In a medium bowl, combine flour, baking powder and salt. Set-aside.
In a second medium size bowl, combine butter and sugar. Beat with an electric mixer on medium-high for 1 minute.
Step 4 Add egg to butter mixture and beat until combined.
On low, beat in half of the flour mixture, then the milk and vanilla, followed by remaining flour.
Step 5 Scoop batter out with a #16 scoop, filling each cupcake liner 2/3 full.
Step 6 Bake for 17 minutes.
Step 7 Cool cupcakes on wire rack.
Step 8 Combine all ingredients, except food coloring, and beat with mixer until smooth. Add food coloring to desired color, if desired.

Pin It on Pinterest