Prep Time: 30 Minutes • Start to Finish: 1 Hour 25 Minutes • Makes 36 cupcakes
1 Heat oven to 350°F. Place paper baking cup in each of 36 regular-size muffin cups.
2 In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each half full.
3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
4 In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
1 Cupcake: Calories 230; Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 160mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
Variation: To make cupcakes with a cake mix, place paper baking cup in each of 24 regular-size muffin cups. Make and bake 1 box Betty Crocker® SuperMoist® devil’s food cake mix as directed on box, using ½ cup sour cream, ½ cup water, ⅓ cup vegetable oil and 2 eggs. Cool as directed. For the frosting, substitute 1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting. Makes 24 cupcakes.
Tip Use ready-to-spread chocolate frosting instead of the homemade buttercream. You’ll still get rave reviews for these sensational sweets!