Cupcakes

F&W’s Justin Chapple has an ingeniously simple method for creating fun, two-tone frosting swirls to top his moist and delicious cupcakes.

These supermoist, gluten-free cupcakes have terrific pumpkin flavor and an irresistible topping of fluffy, creamy frosting and golden caramel sauce.

Chocolate-frosted chocolate cupcakes are even more irresistible when topped with salted peanuts, mini chocolate chips and mini marshmallows.

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.

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.

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling loaded with chewy tapioca pearls.

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.

These nutty zucchini cupcakes are bursting with brandied raisins and topped with creamy frosting.

Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.

In her update of the classic chocolate Hostess cupcake, Chicago pastry chef Mindy Segal uses mascarpone in the rich and creamy filling.