Devil’S Food Cupcakes With Vanilla Buttercream Glaze – a delicious recipe with Unsalted Butter, Sugar, Flour, Vanilla, Milk, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
MAKE THE CUPCAKES:
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1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
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2. In a large bowl, melt 8 tablespoons of butter in the microwave for 45 seconds. Once it's melted, stir in the sugar and flour. Then add the yogurt and 3/4 cups of milk until the mixture is smooth and pudding-like.
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3. Add the cocoa powder, 1/4 teaspoon vanilla, and baking soda. Stir again. Spoon the batter into the pan (I like to use an ice cream scoop) and bake for 22-25 minutes. They should have beautifully rounded tops.
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WHILE THE CUPCAKES BAKE, MAKE THE FROSTING:
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1. In a medium bowl, melt 6 tablespoons of butter in the microwave for 30 seconds. Stir to melt completely. Mix in the powdered sugar, the remaining 1/4 cup milk, and remaining 1/4 teaspoon vanilla extract. You may need to add a bit more powdered sugar. The final product should look like royal icing; thinner than regular cake frosting.
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2. Frost the cupcakes when they are slightly warm. You will have some extra frosting left, so don't be afraid to pile it on the cupcakes!
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3. Enjoy!
432
kcal
Calories
6
g
Fat
92
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¼ Tablespoons Unsalted Butter, Divided, 3/4 cups Granulated Sugar, 1-1/4 cup Unbleached All-purpose Flour, 1/2 cups Vanilla Or Plain Greek Yogurt, and more.
Yes, Devil’S Food Cupcakes With Vanilla Buttercream Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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