My daughter and I developed this recipe because we couldn't find one we liked. We prefer straight carrot cake, ie no raisins, nuts, or other add-ins other than shredded carrots. This was developed at 6,000...
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing...
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.
My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet,...
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.
Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.
Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices...
Delicate green tea cupcakes with a just a hint of almond. Made with part Splenda® and light margarine, feel free to use the full fat/full sugar versions of ingredients if you would like!
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook...
In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream...
These adorable little Hi-Hat cupcake are topped with a white cloud of frosting encased in chocolate. It's a fun and delicious dessert everyone will love.
A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges could replace the lime. Or, for a particularly...
Mayonnaise replaces the fat (butter or oil) in these otherwise traditional cupcakes, yielding a richly flavored yet light-in-texture cake with a smooth, creamy ganache-like frosting.
Who doesn't love a monster? After my kids watched the movie 'Monsters, Inc' they wanted me to make them monster cupcakes and I obliged...and now we make them every year, especially during Halloween.
I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on.
My mom made wedding cakes throughout my whole childhood. People would always tell her that her cakes were not only beautiful, but the best tasting cakes they have ever tasted. Her secret was to combine...
I came up with this recipe after playing around with some different recipes using soda instead of eggs and oil in cake mix. They're amazing and super easy!
A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting. Made this for my very picky sister as an afternoon snack and she loved it! Great for kids, adults......
Kids will gobble these up! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving "turkeys."
Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.
Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make...
The orange flavor in these O comes from zest in the batter and two brushings of fresh juice once they're baked. A beautiful buttercream poppy sits atop each one, hinting at the seeds within.
Passion fruit curd is spooned into the center of these cupcakes, infusing them with a sweet surprise. Martha made this recipe on Martha Bakes episode 601.