Father's Day 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.
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
Peanuts, chocolate chips and marshmallows create the classic Rocy Road combination, topping these decadent cupcakes.
Zucchini Cupcakes with Cream Cheese Frosting
It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucchini.
Double Dark Chocolate Cupcakes with Peanut Butter Filling
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.
Banana Custard-Stuffed Peanut Butter Cupcakes
These stuffed, gluten-free cupcakes are completely over-the-top but well worth the effort.
Chocolate Cupcakes with Cream Filling
Similar to the classic Hostess cupcakes, these rich chocolate cupcakes are filled with a fluffy cream filling.
Chocolate Cupcakes with Caramel Ganache and Coconut
It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel frosting and flaky coconut.
German Chocolate Cupcakes
German chocolate cake, while flavored with coconut, is usually made with all-purpose wheat flour. In this gluten-free twist, coconut flour and 10 eggs are combined to create dense, delicious 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.