Chocolate Cupcakes with Strawberry Cream Cheese Butter Frosting (High-Altitude)
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| 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 |
Ingredients
Cupcake
- 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)
Note
Sea-Level bakers, change recipe to: 3/4 cup of flour and 1/2 cup of sugar.
Directions
| Cake | |
| 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. |
| Frosting | |
| 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. |
