Devil's Food Cupcakes with Vanilla Buttercream
Moist and airy chocolate cupcakes topped off with creamy homemade vanilla buttercream.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 8 cupcakes
- 1/4 C unsalted butter softened
- 3 Tbsp granulated sugar
- 3 Tbsp light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 C all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 C sour cream
- 1/4 C milk
- 1/4 C unsweetened cocoa powder
Vanilla Buttercream Ingredients:
- 6 Tbsp unsalted butter softened
- 3 C powdered sugar
- 3/4 tsp vanilla extract
- 2-3 Tbsp milk
Preheat oven to 350°F. Line a cupcake pan with 8 liners.
In a large bowl, cream butter and sugars. Add vanilla and egg, mixing until just barely combined. Continue mixing on medium-low, add flour, salt, baking powder and baking soda. Carefully add remaining wet ingredients, mixing well. With the mixer turned off, add cocoa powder. Mix on low until fully incorporated.
Divide batter among prepared baking liners with one large cookie scoop each.
Bake for 15-18 minutes or until a cake tester comes out clean. Cool on a wire rack.
When cupcakes are completely cool, prepare frosting.
In a medium bowl, beat butter, sugar and vanilla. Add 1 Tbsp milk at a time until spreadable consistency is reached. Frost cupcakes as desired.