Healthier Chocolate Cupcakes with Strawberry Frosting

Today was Mother’s Day!  My mom has a major sweet tooth so I decided to make her these Healthier Chocolate Cupcakes with Strawberry Frosting.  My sister and I also treated her to a pedicure.  Later on we headed over to my in-laws house for a Mother’s Day cookout.  It was a beautiful day celebrating beautiful ladies!  
The reason I call these “healthier” is because they only have 1/3 cup added sugar in the whole batch.  That’s not too bad for cupcakes. Especially ones that taste as good as these!  The best part is the frosting, which is actually made of fresh strawberries.  I found the original recipe for these lovely treats on Honestly Blog which is the blog affiliated with the Honest Company natural products.  I love Honest products and now thanks to this cupcake recipe I’m a fan of their blog too! 
– 3/4 cup all purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup butter, softened to room temperature
– 1/3 cup sugar
– 2 eggs
– 1/4 cup sour cream
– 1 teaspoon vanilla 
– 1/4 cup milk plus 2 tablespoons
Strawberry Frosting
– 1/2 cup chopped strawberries
– 2 tablespoons honey
– 6 ounces cream cheese, softened to room temperature
– 2 tablespoons butter, softened to room temperature 
(You will make the frosting first so it has time to harden up a little bit before topping the cupcakes with it.)
1. Preheat oven to 350 degrees.  To make the frosting, puree chopped strawberries until smooth.  Add the honey, cream cheese and butter and continue to puree until the mixture has a very smooth consistency.  Spoon into a ziploc bag and refrigerate until you are ready to frost the cupcakes.
2. In a medium bowl, mix together the flour, cocoa powder, baking powder and salt and set aside.  
3. In another medium bowl, beat sugar and softened butter together with a hand held mixer until light and fluffy.  Add the eggs, then sour cream, vanilla and milk and mix well.
4.  Slowly pour in the flour mixture, and mix just until combined.  Divide evenly into a 12 capacity muffin pan, lined with cupcake liners.  
5.  Bake for 18-20 minutes, or until a toothpick comes out clean.  Cool on a wire rack completely before frosting (or you will have a goopy mess!)
6.  Frost and immediately refrigerate.  You do not want to let this frosting get too warm or it will get runny.  I recommend refrigerating up until you are ready to eat or serve these.
Recipe from Honestly

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