Mothers 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.
Angel Food Cupcakes with Raspberry Swirl
To create her super low–fat version of a jelly doughnut, F&W's Grace Parisi fills vanilla–flecked angel food cupcakes with an easy homemade raspberry jam. The combination of sweet, fluffy cake and tart, gooey fruit is totally satisfying. The delicious jam filling is made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.
Vanilla Cupcakes with Lemon Cream and Raspberries
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.
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.
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
Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting
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.
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.
Orange Cupcakes with Macadamia Nut Crackle
To make more than 24 cupcakes, prepare the batter in two separate batches.
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.