F&W’s Grace Parisi invites you to play with two sensational batters, three fabulous frostings and loads of toppings (from granola to crushed Oreos) to create your own irresistible mix-and-match cupcake variations.

By Food & Wine
Updated March 31, 2015
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Cakes

Invent your own cupcake variation, like cookies & cream or caramel-pretzel.
Kana Okada

Frostings

Toppings

Piña Colada Finely chopped candied pineapple, macadamia nuts + shredded coconut

Caramel-Pretzel
Crushed pretzels + caramel sauce drizzle

Cookies & Cream Crushed Oreo cookies

Granola Bar Finely chopped dried apricots and cranberries + granola

S’mores Crumbled chocolate-covered graham crackers + mini marshmallows

Chocolate-Coconut Sweetened shredded coconut + mini nonpareil candies

Lemon Meringue Mix marshmallow frosting with lemon zest and juice; spread on cupcakes and broil

Strawberry Jam Mix white buttercream frosting with strawberry jam and spread on cupcakes.

These chocolate-frosted cupcakes are topped with salted peanuts, mini chocolate chips and mini marshmallows.
PHOTO © MATT ARMENDARIZ

Rocky Road Chopped salted peanuts, mini chocolate chips + mini marshmallows

Fluffernutter Creamy peanut butter + chopped chocolate-covered peanuts

F&W's Favorite Combinations