Cupcakes have been one of the trendiest desserts and one of the most divisive, but at the end of the day, they're really just delicious, portable cakes. The fun of cupcakes (besides eating them) is getting creative in the kitchen. A classic golden cupcake or chocolate cupcake batter becomes the base for any number of frostings, whether it's an airy Swiss meringue, a glossy marshmallow frosting or even an adult-friendly whiskey buttercream. Cupcakes are the perfect excuse to let loose with toppings like seasonal fruit, sprinkles, crushed candy or pretty piping. For holiday cupcake inspiration, stuffed cupcake recipes and more, turn to our Food & Wine guide to cupcakes.

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Blackberry-Cardamom Cupcakes with Lemon Frosting
Rating: Unrated 1
These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after beating but will pipe beautifully and is surprisingly stable. Its bright lemon flavor and light, melt-in-your-mouth quality are similar to Swiss or Italian meringue buttercreams.
Strawberry Cupcakes with Cream Cheese Frosting
These sweet and tangy Strawberry Cupcakes with Cream Cheese Frosting pair juicy, fresh berries with vibrantly colored and concentrated freeze-dried strawberries for the ultimate summer treat. Processing the dried strawberries with a touch of sugar helps to keep them from clumping together so they evenly disperse in the batter. A simple, not-too-sweet cream cheese frosting keeps these moist and tender cakes well-balanced and beautifully decorated.
4 Ways to Transport Cupcakes
If you're taking your cakes to a picnic or bake sale, how do you get them there safely? Here are four ways to transport them that will fit every budget.
Black-and-White Cupcakes
Rating: Unrated 2
F&W's Justin Chapple has an ingeniously simple method for creating fun, two-tone frosting swirls to top his moist and delicious cupcakes. Slideshow: More Cupcake Recipes
2 Killer Gluten-Free Cupcake Recipes
Here, two gluten-free cupcakes that let everyone enjoy frosting as it should be enjoyed—on a tiny, handheld cake.
Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting
Rating: Unrated 3743
Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the sweetness in check. This is the perfect grown-up cupcake. Slideshow:  Cupcake Recipes 

More Cupcakes

Vanilla Cupcakes with Lemon Cream and Raspberries
Rating: Unrated 1
Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-genius pastry chef, appeared at a local chocolate show in full 17th-century regalia. The geeky Bill, on the other hand, gets so sidetracked contemplating the differences between a peach cobbler and a peach betty for his book The Perfect Finish that they both burn in the oven. Bill's two sides make him push his desserts to the limit, whether he's adding black sesame powder to his meringues or doubling the butter in the delectable lemon curd that tops these cupcakes.Plus: More Dessert Recipes and Tips
Double Dark Chocolate Cupcakes with Peanut Butter Filling
Rating: Unrated 240
Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting. "For some reason most bakers don't fill their cupcakes," says Cullen, "but taking that extra step is no big deal." All you need to do is poke a hole into the top and squeeze in the ultrasimple blend of peanut butter, sugar and butter. Plus:  More Dessert Recipes and Tips