A dessert perfectly portioned for one: you.
Just a few sweet bites of something homemade. That’s the beauty of cupcakes. They’re just the right amount of treat.
And they’re not just for children—a cupcake appeals to kids of all ages.
Make it plain or exotic. Choose a simple cake and an elaborate frosting, or go for a new flavor altogether.
Here are some cupcakes we love right now. You can leave them unfrosted, call them “muffins,” and serve them for breakfast. We won’t tell. In fact, we’ll be right over.
—By Nicki Pendleton Wood
These fresh strawberry cupcakes are topped with a heavenly cream cheese frosting.
Creamy yogurt and tangy lemon zest add flavor and texture to this batch of low-fat cupcakes
Coconut Cream Cheese Frosting tops these tender cupcakes made with coconut milk.
This vegan, low-fat variation of the classic Southern recipe gets its beautiful color from beets rather than red food coloring.
This vegan cupcake recipe comes from Ricki Heller, author of the blog Diet, Dessert and Dogs.
Chocolate and peanut butter is an unbeatable combination.