F&W’s Justin Chapple has an ingeniously simple method for creating fun, two-tone frosting swirls to top his moist and delicious cupcakes.
Gluten-Free Pumpkin-Ginger Cupcakes
These supermoist, gluten-free cupcakes have terrific pumpkin flavor and an irresistible topping of fluffy, creamy frosting and golden caramel sauce.
Rocky Road Cupcakes
Chocolate-frosted chocolate cupcakes are even more irresistible when topped with salted peanuts, mini chocolate chips and mini marshmallows.
Strawberry Shortcake Cupcakes
Cocoa Crème Fraîche Cupcakes
Meg Ray and Caitlin Alissa Williams usually bake this wonderfully rich cocoa crème fraîche batter in a loaf pan, but it bakes even faster in cupcake tins. If the amount of batter fills more than one standard 12-cup muffin pan, just bake the rest in sturdy foil baking cups set on a baking sheet.
Vanilla Bean Golden Cupcakes with Chocolate Frosting
These lovely, gluten-free cupcakes are flavored with both vanilla beans and vanilla seeds.
Creamy peanut butter and chopped chocolate-covered peanuts top delicious golden cake.
Red Velvet Spider Web Cupcakes
These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling loaded with chewy tapioca pearls.
Hot Cocoa Cupcakes with Meringue Frosting
A mother of two and former bakery owner, Silvano Nardone loves nostalgic desserts, like these rich chocolate cupcakes mounted with a fluffy marshmallow-esque meringue frosting.
Zucchini Cupcakes with Cream Cheese Frosting
These nutty zucchini cupcakes are bursting with brandied raisins and topped with creamy frosting.
Take 5 Carrot Cupcakes
Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.
Double Dark Chocolate Cupcakes with Peanut Butter Filling
Cookies & Cream Cupcakes
Chocolate-Buttermilk Snack Cakes
In her update of the classic chocolate Hostess cupcake, Chicago pastry chef Mindy Segal uses mascarpone in the rich and creamy filling.