Summer Cupcakes

I had my pretty Whitty in town last week, and together we did what we love to do: we baked for friends!!

I was one of our dear friend’s birthday celebration, so we went for a basic chocolate cupcake with butter cream frosting.  We adapted a delicious chocolate cupcake recipe, and whipped up my go-to frosting.

Chocolate Cupcakes


1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix
8 oz sour cream
1 c vegetable oil
4 eggs
1/2 c milk
1 tsp pure vanilla extract
1 c chocolate chips (though, the more the merrier)


1. Preheat ovento 350 degrees, and line your muffin tins.  We made 24 cupcakes with this recipe, though I can neither confirm nor deny that they all made it to the birthday party.

2. Dump everything except the chocolate chips into the bowl of a mixer.  Beat until it’s blended — it’ll be pretty thick.  Mix in the chips.

3. Fill liners about half way, and bake according to the back of the cake box.  You may need to add a few more minutes to be sure you get a clean toothpick out of it.

Sprinkles never hurt.

And my go-to Vanilla Butter Cream recipe (double it if you are making a cake):


1 cup unsalted butter, softened
1/4 cup milk
1 teaspoon vanilla extract
3-4 cups powdered sugar


1. Place butter in the bowl of a mixer, and add 3 cups sugar, milk, and vanilla.

2. Beat until smooth and creamy on medium speed, about 3-5 minutes.

3. Gradually add the remaining sugar, one cup at a time and beating after each addition, until the frosting is a good, spreadable consistency.  You may not need all the sugar.

This frosting sets if it is chilled, so store at room temperature until you have frosted your cupcakes!!

nom nom nom…

One thought on “Summer Cupcakes

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