Memorial Day Cupcakes

By Food & Wine
December 22, 2016
These baking ideas will have you making the perfect cupcakes for your Memorial Day party.
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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.

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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.

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Chocolate Cupcakes with Cream Filling

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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.

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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.

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Carrot Cupcakes with Caramel and Cream Cheese Frosting

The cream cheese frosting on these moist carrot cupcakes is intentionally undersweetened to compensate for the sweet caramel topping.

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Lime-Coconut Cupcakes

Agave syrup adds a mellow sweetness to the batter of these delicious gluten-free cupcakes, which are slathered with a tart lime buttercream.

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Coconut Flour Cupcakes

These darling coconut flour cupcakes are topped with a creamy vanilla bean frosting. Shredded coconut enhances the coconut flavor and adds extra texture to every bite.

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S'mores Cupcakes

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Fluffernutter Cupcakes

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Take 5 Carrot Cupcakes

Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.

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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.

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