Tasty and easy to make, cupcakes are the ideal traveling dessert, requiring no forks or plates. If you're celebrating a birthday, put a candle in each one and stack them in several layers.


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1/2 cup (1 stick) butter at room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • Chocolate Frosting:
  • 4 tablespoons butter
  • 1/3 cup heavy cream
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups confectioners' sugar


Heat the oven to 375°F. Line a 12 muffin cup pan with paper baking liners. Combine the flour and baking powder in a small bowl and stir with a whisk to blend. Set aside. Combine the sugar and butter in the bowl of an electric mixer and beat on medium speed for several minutes until the mixture is smooth. Beat in the eggs, one at a time, then the vanilla. Alternately add the flour mixture and the milk in several additions and beat for several minutes until the batter is smooth and pale. Spoon the batter evenly into the baking cups, filling them about two-thirds full. Bake for 15 to 20 minutes, or until the tops are very lightly browned and spring back when you press them gently with a finger. Transfer the pan to a wire rack and let cool slightly.
To make the chocolate frosting: Combine the butte cream, and cocoa powder in a medium saucepan and cook over low heat, stirring frequently, for about minutes, or until the butter melts and the mixture is smooth. Add the confectioners' sugar and stir until smooth. Frost the cupcakes while they are still warm.

Makes 12

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Submitted 5/8/06.
Source: Cookout USA
Submitted By: L Mandrake

Perfect Picnic Cupcakes