KD's Basic Cupcake Recipe

Recipe via: KD Wolsey:  http://www.mybakingaddiction.com/chocolate-covered-strawberry-cupcakes/

These cupcakes are seriously the BEST cupcakes I've ever tasted . . . they are so moist, light and fluffy . . .  like biting into a cloud.  These are definitely my all time favorite go to cupcake recipe!
You can vary any way you like just by tweaking the recipe by adding the flavors you want from any pinterest recipe idea out there . . . just use this recipe as your basic recipe . . . there is none better!!

Yield: 24 cupcakes

For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix (Whatever flavor you like)
1 (5.9 ounce) package instant chocolate pudding mix (flavor you like)
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

 For the Buttercream Frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream


Or use The Perfect Cupcake Frosting and Filling recipe found here - I love this frosting it is so light and holds its shape well . . . . just make sure to double the recipe to frost all 24 cupcakes.

 For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream Frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.