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Chocolate and cream cheese turned into a cupcake, how could you go wrong?
Seriously, this Devil’s Food cupcake with Cream Cheese frosting is super easy and is my go to anytime I need (or want) a cake or cupcakes.
These easy cupcakes can be dressed up for a party or just left plain to simply enjoy. Either way, your family or guests will be
asking begging you to make them again. I know my family and friends expect to enjoy these delicious cupcakes at our birthday parties!
Devil’s Food Cake
- Betty Crocker Super Moist Devil’s Food Cake Mix
- 3 Eggs
- ½ cup Vegetable Oil
- 1 ¼ cup Water
Follow the instructions on the package based on your pan type and whether you decide on a cake or cupcakes.
I told you it was easy!
TIP: I don’t usually use single-purpose kitchen gadgets, but I came across a batter dispenser a couple of years ago when I was preparing for my daughter’s cupcake war-themed birthday party…think cupcake wars for 8-year olds.
This batter dispenser saved me SO MUCH time. I mean, seriously, I was raving about this tool for days…not only did it save me a ton of time but it keeps me from dripping batter all over the pan. I am not saying this is a must-have tool for everyone….. but if you make cupcakes a lot like we do, you should seriously consider it. 🙂
Now for the part that makes these cupcakes EXTRA delicious!!
Cream Cheese Frosting
- 8oz (1 block) Cream Cheese softened (I prefer Philadelphia brand.)
- 4 Tablespoons (½ Stick) Unsalted Butter softened
- 4 Cups (1 box) Powdered Sugar
- 1-1 ½ teaspoons Almond Extract
Step 1: Let cream cheese and butter sit on the counter until softened. If you are low on time, like I have been many times, you can soften in the microwave for a few seconds (do NOT melt the butter) or just throw in your mixer and let it mix a little longer.
Step 2: In a large bowl with an electric mixer, beat softened butter and cream cheese on medium-high for approximately 1 minute until soft and creamy. (If you are using a KitchenAid stand mixer, I use the paddle attachment.)
Step 3: Beat in powdered sugar. (If you have time you can sift in the powdered sugar, but it is not required. Unless the sugar is really packed down, I don’t usually sift.)
So….this is where others will tell you to slowly add the powdered sugar while the mixer is on low. Not I. Using a tip I found a while back, this step can go much quicker if you have a stand mixer. Turn off your mixer and dump in ⅓ of the powdered sugar. Then wrap a dish towel around your mixing bowl (careful and don’t put it in the mixing bowl or on the paddle). Now slowly kick up the mixer to high speed and let it mix for about 1 minute. Then stop and repeat two more times with the remaining powdered sugar, scraping the sides of the bowl between each addition. The powdered sugar should be mixed in well and the icing creamy.
If you are using a hand mixer, slowly add all of the powdered sugar with your mixer on low and mix until creamy.
Step 4: Beat in the almond extract. I REALLY like Almond extract so I use 1 ½ teaspoons, but you may prefer the typical 1 teaspoon. If you have never used almond extract, smell it…..how could you not love it?!?!?! But if for some crazy reason you despise almond extract, you can substitute the almond with pure vanilla extract and the icing will still be yummy….. but maybe not quite as uniquely yummy! 😉
Step 5: Ice your cake or cupcakes. Trust me this icing is enough to make the cupcakes perfect, but if you want to make them a little more visually appealing you can add sprinkles, chocolate or really anything yummy or fun to make them unique for the season.
Step 6: ENJOY!!! Okay, try and limit yourself to one cupcake, but I won’t tell if you have two or three! I mean seriously, cupcakes can be so small….
Devil's Food Cupcakes with Cream Cheese Frosting
Devil's Food Cake Mix with Cream Cheese Frosting made with almond extract.
- 1 box Betty Crocker Super Moist Devil’s Food Cake Mix
- 3 Eggs
- 1/2 cup Vegetable Oil
- 1 1/4 cup Water
Cream Cheese Frosting
- 8 oz Cream Cheese
- 4 Tbsp Unsalted Butter
- 1 box Powdered Sugar
- 1-1 1/2 tsp Almond Extract Depending on taste.
Follow the instructions on the cake mix package based on your pan type and whether you decide on a cake or cupcakes.
Cream Cheese Frosting
Let butter and cream cheese soften to room temperature.
In a large bowl with an electric mixer, beat softened butter and cream cheese on medium-high for approximately 1 minute until creamy. Will vary depending on the softness of butter and cream cheese.
Beat in powdered sugar until the sugar is mixed well and frosting is soft and creamy. Be sure and scrape the sides of the bowl periodically.
If using a hand-held mixer beat on low speed adding sugar slowly. If using a stand mixer, see tip in post.
Beat in the almond extract. Stop mixer and add the almond extract. Then beat on medium until blended well, approximately 1 minute. Scrape the bottom and sides and then beat for 30 more seconds.
Ice your cupcakes and ENJOY!
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