Keep in mind that you use less frosting if you just spread it on using a knife and you will use more if you pipe it on. For best results, just do a thin layer per cupcake and added chocolate ...

Evenly divide the batter between 18 cupcake tins, filled 2/3 of the way. Bake for 18-20 minutes or until a knife comes out clean and the cupcakes are golden. Let cool before eating.

Let’s face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don’t forget the decorations. Best of ...

You don't always have to opt for a heavy buttercream for your cupcakes. Try one of these fun toppings instead to switch up ...

Macerate strawberries with sugar before adding to batter for maximum flavor impact. Cut a cone from the center, fill with ...

Chocolate cupcakes with chocolate frosting are a classic homemade recipe you’ll love making for any... This was originally found on OOTW Desserts.

As always, Martha Stewart offers a super simple tip that will transform your recipe, turning cupcakes from dry bites into ...

And if your icing ends up being too loose, put it in the fridge for 20-25 minutes to thicken. Once your icing is spreadable, using an offset spatula, ice your cupcakes and top with chopped pecans ...

It’s a cupcake lover’s dream. The newly opened Sadie Mae’s Cupcake Café in Hingham Centre, featuring many varieties of all-natural homemade cupcakes with buttercream frosting, already has ...