cupcake

2-Ingredient Cupcakes

15.25-ounce box spice cake mix

pumpkin puree

sugar

whipped cream cheese

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.

Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.

For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

This is the same exact recipe I have been using for years to make my pumpkin spice cake. It’s my favorite! The cake is always moist and has plenty of pumpkin spice flavor. I always use less sugar in my cream cheese frosting for it, so it’s not overly sweet. This never disappoints!

Delish.  Very moist.  Good even without frosting.

These are so easy to make and my whole family thinks they are delicious.  I add vanilla to the frosting.

Made this as a cake and it turned out the most moist cake ever!!  So good and easy!

So easy. So delicious. So versatile. Love how you can have these with jam and honey, or serve with chili or beef stew. Perfect for these times, as these are shelf stable pantry items! (They also freeze beautifully.)

Super simple! Batter is thick. We don't frost them. My eight year old granddaughter is now in charge of these! Very good!

So good ! I did have to bake for at least 20 minutes. Will always keep these items on hand so I can quickly make anytime ! 

I baked this in a bundt pan for 30-35 minutes, and it turned out moist and super delicious. I will definitely be making this again!

So good! Very reminiscent of carrot cake. The only thing I added was a dash of vanilla extract to the frosting. 

https://www.foodnetwork.com/videos/two-ingredient-cupcakes-8327440

Katie makes deliciously moist cupcakes with just two ingredients.

Two-Ingredient Cupcakes

Moist chocolate orange cupcakes topped with chocolate orange buttercream and a piece of Terry&#039;s chocolate orange

Chocolate Orange Cupcakes

Butter

175 g Caster sugar

Eggs (large)

tsp Orange extract

150 g Self raising flour

g Cocoa powder

baking powder

350 g Icing sugar

Cocoa powder

Milk

segments of Terry's chocolate orange

Orange sprinkles (optional)

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

For the cupcake sponge, mix together the butter and caster sugar, using a silicone or wooden spoon, or ideally an electric mixer, until smooth

Add the eggs and orange extract and whisk well

Then gently whisk in the self raising flour, baking powder and cocoa powder

Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely

Make the buttercream by mixing together the butter, cocoa powder and icing sugar, then add the orange extract and milk, and mix until smooth. You can do this by hand, but an electric whisk are stand mixer with paddle attachment best

Spread or pipe the buttercream on top of the cupcakes

Decorate with the Terry&#039;s chocolate orange segments and orange sprinkles

Store in an airtight container in a cool place and eat within 3 days

These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out — it's up to you!

Carrot Cake Cupcakes

(100 g) chopped walnuts

(450 g) carrots (about 3 1/2 cups, grated)

eggs

(120 ml) of buttermilk (or add

vanilla extract

(400 g) sugar

(240 ml) vegetable oil

orange zest

(400 g) all-purpose flour

baking soda

salt

cardamom

cinnamon

unsalted butter, softened

Philadelphia cream cheese

sugar,

"These are the best carrot cupcakes! Every time I make this recipe people praise it and eat everything!! I love it!"

"We made this recipe but the cup cakes were burnt on the bottom, after only 19 minutes.  Any suggestions?"

Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

Line 2 standard (12-well) cupcake pans with cupcake liners.

Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.

Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.

Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking.
Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.

"This was my first attempt at making carrot cake and it was wonderful. I used King Arthur’s Gluten Free All Purpose Flour and they turned out sooo good. Brought them to work and they were gone quickly. They couldn’t believe they were gluten free. The frosting is so good too. I love the addition of the orange zest. Next time I’m going to try a few swaps to see what happens."

"Moist, tastes great. I love the mysterious taste of cardamom, so I doubled the amount to 1 tsp. Beware though, this recipe makes far more than 24 regular sized cupcakes. Either cut back quantities by one-third, or prepare for at least 36."

"Loved the recipe.  Even my toddler and preteen were able to help out. Thank you."

Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.

Go-To Vanilla Cupcakes

all-purpose flour

eggs,

(12 tablespoons) unsalted butter, melted

milk

Your favorite frosting, for topping

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Whisk the flour, baking powder and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.

While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.

Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

I have made this recipe several times in both standard sized and minis and it always works and is always delicious. Lately when I make the full sized I cream the butter with the sugar instead of melting it to achieve  a fluffier texture but when I make minis I like to leave the butter melted to keep them a little denser since they bake for less time and are smaller. All in all its a great recipe. I'm not sure why the others have had problems with it. Maybe if they post what the problems are all of us could help troubleshoot?

This did not work at all I would be sent home if I made this anywhere on food network!! And banned from the show 

This recipe is great, easy to make and delicious.  I use a buttercream icing.  Definitely a family favorite.

I read several reviews before making this recipe, and I can most certainly say that my family enjoyed the cupcakes more when I changed the sugar amount from 2/3 cups to 3/4 cups. It's a subtle change, but it really did the trick.<br /><br />Beyond that, I have not had any issues getting the cupcakes to pop or rise, and the consistency, texture, and flavor are pretty great. To those who complained about the consistency- maybe try using an electric mixer? It made more even batter than hand mixing. <br /><br />I also found that stirring the batter a bit when it was in the cup just before putting it in the oven helped to make even-rising cakes.<br />

I don't understand why so many people had problems with this recipe, to me it worked amazing. I tried many cupcakes recipes and they always failed in something, but this one (oh god), this one is just perfect. I can dyed it if i want and it works great, I can multiply the amount and it works great. I swear on my mother, this. is. the.best.vainilla.recipe.ever!

My niece and I baked these cupcakes today, and they are delicious!  The cake is moist with a definite vanilla flavor.  We split the batter into three groups and added sliced strawberries, chocolate chips, and streusel topping to each group. Thanks for sharing the recipe!

This is by far the best vanilla cupcakes, I have ever had!!!! I used salted butter and it didn't really effect the taste. I liked them best when the came out warm from the oven without frosting, but they are still really good with frosting. I will never make a cupcake from a vanilla cake box again!!!!!!

I just made these delicious cupcakes in no time at all! We wanted something with coffee flavor, so I substituted coffee extract in place of the vanilla. I topped it with homemade cream cheese frosting. Mmmmmm!! I will definitely make these again, and soon! These are the perfect balance of sweet and just the right amount of fluffiness.
A few tips:
Make sure you beat the eggs well. I've made a LOT of homemade cake recipes. Beat those eggs til they're fluffy if you want fluffy cakes. Trust me.
Make sure your melted butter is cool/room temp. DO NOT ADD HOT BUTTER TO RAW EGGS. Unless if you want scrambled egg cupcakes. In that case, pour away.

I’m pretty sure the difference in reviews is due to the freshness of the baking powder. I used to make these all the time and they were perfect, but for some reason the last time there was not enough rise and lightness to them as usual. They were almost like a mufffin as some have stated. I think it’s due to the fact that I haven’t replaced my baking powder in almost a year, so therefore is not very fresh. I’ll have to give it a try with a new one and see how it goes. 

It was helpful to read the comments before making this recipe. The comments helped us adjust the recipe. We kept the amount of sugar and added 3 whipped egg whites. Whip these until peaks form. These were gently folded into the cake batter. There was a complaint about blandness so we added 3 teaspoons of vanilla instead of 2 as the recipe states. The cupcakes turned out fluffy and extremely tasty. All the household raved about them! They were so spectacular. Feel free to add up to 3 whipped egg whites. Oh boy, these are a keeper! For the frosting we blended 4 cups powdered sugar with a tablespoon milk, 1 cup butter, 1 tsp vanilla, and fresh puréed strawberries (5-6). We used the nutribullet, so there was no need to use a strainer. The cupcake as a whole with the frosting was light and fluffy. What a culinary experience! (We were so glad these were not sweet!)

Vanilla Cupcakes

milk,

recipe follows, for topping

unsalted butter,

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.

Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.

Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

The cupcakes are great but, the icing looks like a sauce not a fluffy icing

These were okay. I think that they came out to be a bit more of a madeline consistency, like more dense and not crumbly. I would definitely use this for a cake that needed a lot of stability though! I only made the cake part, not the frosting, but they were good with american buttercream!

The cupcakes are great- super fluffy and light BUT the frosting is the worst frosting I’ve ever made before. Very time consuming and completely fails, doesn’t have the expected consistency and tastes just like butter yuck. 

This cupcake recipe is awesome.  I did not use their frosting recipe, and instead made butter creams of peanut butter, chocolate, and peanut butter chocolate for this recipe, plus a different fudgey brownie cupcake recipe for a total of 24 cupcakes.  Was super yummy.  And, I travled with them.  They stayed fresh, unfrosted, and unrefrigerated, in a cupcake carrying "Tupperware" container for 2 full days during transit. I frosted them after that, and they continued to stay moist and flavorful for at least 1-2 more days (unrefrigerated still) until they were completely devoured.<div><br /></div><div>I hate boxed cakes.  They're too light and greasy (not buttery, greasy) and flavorless.  They taste only like sugar and air.  This recipe is much more dense than a boxed would be, enjoyably so.  That being said, it is still "light" in the non-boxed cake world standards.  It's the perfect texture for cupcakes, in my opinion.  And flavor wise, there is no comparison.  Definitely bookmarking and at the time of writing this review, I have already used this recipe 3 times since discovering it.  I love it!</div>

These were SO good. The batter was almost as fluffy as a whipped cream and they came out amazingly fluffy once they were baked. Make sure not to over fill the tins because they do rise quite a bit. And really make sure you beat the butter and sugar and the batter until fluffy. It really makes a difference. I added a minute or 2 to baking because they weren't quite finished at 20. I only made  the cupcakes, not the frosting.

<span>Ok so after trying this recipe twice with somewhat disappointing results, I decided to try something different. </span><div>It is true, no matter how well you sift the dry ingredients or follow the directions to the T, these cupcakes are TOO dense. They will dry out if you over bake even slightly. They are still tasty, more like a muffin. I want a fluffy cupcake like from Sprinkles or a nice bakery.</div><div><br /></div><div>So the third time around, I decided to add a secret ingredient. Since most of us don't have cake flour on hand, I substituted this by adding in cornstarch. So for this specific recipe here, I removed 3 tablespoons of the flour and added in 3 tablespoons of cornstarch. I also don't like my cupcakes too sweet so I also reduced the sugar to 3/4 of a cup. Followed the rest of the directions as usual and these cupcakes came out fantastic! Very fluffy and moist. Much lighter in texture, just how I wanted. Give it a try! </div><div><br /></div><div>I also make my own frosting with whipping cream, powdered sugar, vanilla. super easy and delicious. </div>

These are delicious! They are moist and very sponge like. However, when I first made the batter, it was very thick and not very sweet. I did double the recipe for more cupcakes and substituted whole milk for heavy whipping cream, (that was all I had in the kitchen),so I thought maybe that was why it was not as rich. But nevertheless, I had to spice things up. I added extra vanilla, sugar, and a tad bit of almond silk milk. I also cut up about 8 strawberries into small cubes and put them into the batter and mixed it for about a minute. This made the batter AMAZING. I put them into the pans and baked them at 360 for about 30 minuted because I had double the amount. They were delicious and all of the guests LOVED them. You just have to make sure to continually check them while in the oven so that they do not overcook and only fill the cups a tad over halfway to avoid gigantic cupcakes. Good Luck! These are absolutely delicious!

I have never made cupcakes from anything but a box. I tried these last night and they turned out better than I could have hoped! I didn't change anything from the recipe, I always have whole milk and unsalted butter on hand.  They were delicious, light, fluffy, flavorful, not overpoweringly (is that a word? lol sweet, and yes a little denser than the crap in a box. I have no issues with that, they actually hold up to frosting like nobrakes said and I don't have to worry about making a ton of extras just in case my cupcakes crumble as I try to frost them.  I have also never been able to do filling properly in box mixed cupcakes unless they were way over cooked.   I will never make another box mix cupcake and I now have the confindence to try some of the more adventurous flavors. Thank you Food Network Kitchens! :

This recipe was awesome but some of the cupcakes were low in the pan so the cakes weren’t all equivalent in size 

Go-To Chocolate Cupcakes

cocoa

coffee

sour cream

Go To Cupcakes
Chocolate Cupcake
FNK
Beauty Shot

Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.

Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.

Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

This recipe needs to be amended. The measurement of water is missing. I used 1/3rd of a cup and they turned out okay but the ingredients do not list the actual amount. 

These were amazing!! They were light and fluffy! They were everything anyone would look for in a chocolate cupcake! I made a homemade chocolate buttercream for the frosting and that complimented the cupcakes so well! I also garnished them with a fresh raspberry! I am definitely going to make these again! This is definitely my go-to recipe from now on!

Very good cupcakes. There should be a ‘1/3 cup water’ listed in the ingredients, it is listed in the instructions on the web page (now, anyway). The batter is pretty wet and it filled the cupcake papers up a LOT but they turned out just fine. Simple recipe, I used two double espresso shots to make a strong ~6oz americano which replaced the 1/3 cup water and 1/3 cup coffee.

Terrible recipe!!! Where did the water come from???? It destroyed the entire recipe! Does anyone bother to read the reviews and fix the recipes?? There is already a comment about the water. What a waste of time.... 

Directions are not clear. Second paragraph says "<span>Combine the butter, cocoa, coffee and cup water in a microwave-safe bowl.". Yet water is not listed in the list of ingredients. Is a cup of water required?  Not clear. </span>

These cupcakes are delicious especially with cream cheese frosting. Oh yeah I got an account just for these cupcakes so of course there delicious.

AMAZING! I made these for my siblings birthdays days and it was sooo good.

it was pretty dense and it didn’t have the nice chocolate taste of a chocolate cupcake. The frosting that I put on it made it better. Not a go-to, but acceptable. I’ve had better cupcakes. 

Does this recipe work without adding coffee?<div><br /></div>

This basic cupcake recipe makes a batch of 24 cupcakes in just 40 minutes. These cupcakes are ideal for novice bakers and children as they are so easy

Basic cupcake

caster sugar

self-raising flour

You will also need:

Ice-cream scoop (optional)

x 12-hole muffin tins, lined with paper cases

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

all-purpose flour, sifted

cocoa powder

vegetable oil

red food coloring

white vinegar

vanilla

buttermilk,

cream cheese,

(2 sticks) unsalted butter,

confectioners' sugar, sifted

cocoa powder, sifted

semisweet chocolate, melted

kosher salt

For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.

Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.

Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.

For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.

Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

These cupcakes were moist, flavorful and delicious! 

https://www.foodnetwork.com/videos/kardeas-red-velvet-cupcakes-8312707

Kardea Brown makes cute cupcakes that even the most manly men will enjoy.

Kardea's Red Velvet Cupcakes

Devil's Food Cupcakes with Chocolate Icing

Paper cupcake liners

whole-grain pastry flour

cake flour

natural cocoa

buttermilk

unsalted butter

canola oil

dark brown sugar

confectioners' sugar

nonfat milk, plus more if needed

dark chocolate (60 to 70 percent cocoa solids) finely chopped

Place rack in center of oven and preheat oven to 350 degrees F.

Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.

Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.

Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.

well putting these in the "healthy" collum simply will not do. The cupcakes were a bit dry but i agree, lacking in the chocolate flavor. I LOVE chocolate so this was a big disapointment. 

These cupcakes had good texture--fluffy and moist--but the flavor was lacking. The chocolate flavor didn't not come through well. perhaps adding a little coffee would have done it. For those tempted to sub regular whole wheat flour for the pastry flour--don't do it! The cupcakes will not come out light and fluffy, and that is the whole point of devil's food.

DELISH!!! Made this recipe last night into a 1 layer 8" cake. The recipe in my Comfort Food Fix cookbook was a bit different, no butter and 1/3 cup buttermilk. I used skim milk and a 1/2 tsp cider vinegar. I used my own buttercream recipe! I am a weight watchers girl and a "unfrosted" slice was 4 points where as my old stand by recipe is 6.

Just what I expected.  The slightly dry texture of these is like Hostess® Devil Dogs®.  They're supposed to be like that.  They were just what I wanted.  Very delicious.  I hardly changed anything.  I couldn't find whole wheat pastry flour, so instead I used 2/3 cup cake flour and 1/3 cup whole wheat flour.  Everything else, all the stuff to keep this recipe "healthful" I maintained.  I didn't find it necessary to microwave the whipped cream cheese as I made the "squiggle."  I had the eggs, butter, sour cream, whipped cream cheese and buttermilk at room temperature before using them, a trick I learned from Ina Garten.  This recipe yielded a good dozen cupcakes, not just 8.  I cooked for a good 17 mins. - 15 definitely wasn't enough, and they came out perfect.

In response to an earlier review, "healthy" does not necessarily equal "low/nonfat".  The amt. of stabilizers, etc. added to "nonfat" foods such as sour cream are arguably less healthy than the very small amount of fat that would be dispersed in 8+ cupcakes from using low-fat sour cream.  Non-fat cream, etc.-- are merely experiments in a laboratory, not actual food.
Health is also about balance, which is what Ellie promotes.  She is not attempting to make "diet" food.  She is just showing people ways to enhance the nutritional value of everyday dishes.

Furthermore - there is absolutely no medical or nutritional reason to ever need to eat cake, ice cream, cookies, etc. so eating "diet-like" desserts is an illusion. If you're going to eat dessert, then enjoy it.  The entire purpose of dessert is about the sheer enjoyment of food.  Dessert is about pleasure...and pleasure if essential to a healthy and happy life!!
bon appetit!  


Wow, these were delicious, moist and very chocolatey...  I see that a lot of people made a lot of modifications but they really don't need any changes.  They are perfect just as they are.  I especially loved the easy chocolate glaze.  I don't think you're giving a fair review if you make a lot of changes to the original recipe.  I will definitely be making these again.  

Again not even that healthy! she thinks that she makes it healthy by putting in oil!! Not much better honey!! INstead of using 1 egg use 1 egg white. INstead of lowfat buttermilk use fat-free, and if tyou cannot find this in stores you can make your own by putting one talespoon of lemon juice or vinegar for every 1 cup of milk and use skim when doing so!! And use fat-free sour cream instead of reduced fat! you can't even tell the difference! She is a horrible "healthy" chef. Nd instead of using the entire oil do 1 tablespoon of oil and 2 tablespoons of applesauce which adds up to 1/4 cup

For everyone who believed these to be dry and dense need to keep in mind that these have limited fat to retain the healthy factor. Fat indeed will keep the cupcakes moist. I didn't have sour cream or buttermilk so I substituted non-fat plain Greek style yogurt for both. I also used Hershey's Special Dark Cocoa powder. This turned out beautifully! Slightly crispy edges and great flavor. These will be a sweet staple in my home. 

https://www.foodnetwork.com/videos/healthy-devils-food-cupcake-0192983

Think devil's food cupcakes can't be healthy? You're in for a big surprise!

Healthy Devil's Food Cupcake

Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.

Red Velvet Mini Cupcakes

white whole wheat flour

(1-percent) buttermilk

Nonstick cooking spray, for coating ice cream scoop

reduced-fat cream cheese,

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners. 

Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla. 

On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated. 

Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack. 

Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

Tried it and I loved it! No issues. Perfect texture! Perfect colour! Everything perfect! Will definitelt recommend this recipe! ❤ 

These didn’t take that long and were easy to make. 

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