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Cupcakes with Icing

1 review
Servings 16 Cupcakes Prep Time 25 Minutes Cook Time 20-25 Minutes


1 Eggs, for cake
4 ounces Butter, for cake
1 1/2 Cups (for cake) Flour - All Purpose
1/2 Cup (for chocolate cake) Cocoa Powder
1/2 Cup (for cake) Buttermilk
1 Teaspoon (for cake) Vanilla Extract
1 Teaspoon (for cake) Baking Soda
1/2 teaspoon Seasoning - Salt, for cake
1 Cup (for cake) Sugar - White
1/2 cup Water, for cake
3 Cups, Sifted (for icing) Sugar - Powdered
3 Tablespoons (for chocolate icing) Cocoa Powder
2 Tablespoons (for icing) Milk
2 Tablespoons (for icing) Buttermilk
4 Tablespoons Butter, for icing
1 Teaspoon (for icing) Vanilla Extract
1/8 teaspoon Seasoning - Salt, for icing


1. Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.

2. Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.

3. Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth.

4. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.

5. To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.

6. Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).

7. If desired, place toppings (e.g. sprinkles, colored sugar, nuts, etc.) on separate plates and dip the cupcakes into desired toppings and serve.

Rate this recipe


Fantastic Cupcakes!!!