Ingredients
- 1 cup all-purpose flour (can substitute gluten-free flour)
- 1 cup granulated sugar (can use brown sugar)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, soft
- 2 large eggs
- 1/2 cup milk (can use almond or oat milk)
- 1 tsp vanilla extract
- 1/2 cup strawberry or raspberry filling (store-bought or homemade)
- Buttercream frosting (made with powdered sugar and milk)
- Red gel food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and add vanilla.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
- Fill cupcake liners two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- While cooling, prepare the fruit filling by heating fruit with sugar until thickened.
- Core each cupcake and fill with strawberry or raspberry mixture.
- For the frosting, mix butter with powdered sugar, add milk for consistency, and dye with red food coloring.
- Pipe frosting on top of cooled cupcakes.
Notes
Let cupcakes cool completely before frosting. These can be prepared a day in advance and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian