No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mix-and-Match Cupcakes

Ace the bake sale: Stir up one batter three ways, then add on buttery icing, plus cute flourishes, for head-of-the-class results.

Mix-and-Match Cupcake Recipe

Buttercream Three Ways
Vanilla Buttercream
With an electric mixer, beat 8 tablespoons (1 stick) room-temperature unsalted butter until light and fluffy. On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. Mix in 1/2 teaspoon pure vanilla extract. Increase speed to high, and beat until light and fluffy, about 5 minutes. Makes 1 1/2 cups.

Raspberry Buttercream
Make Vanilla Buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.

Chocolate Buttercream
Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove from heat, and cool to room temperature. Make Vanilla Buttercream, then beat in melted chocolate.

Swoopy Swirls 
A cupcake just isn't a cupcake without a frosting finish. To make yours as pretty as can be, use a butter knife or small offset spatula to mound about 2 tablespoons of frosting on top of each cooled cupcake. Spread frosting evenly, then finish with a swirl.

Tip-Top Toppings to Try
Toasted coconut
White chocolate
Chopped pecans
Candied ginger
Mini chocolate chips

More Options: 
Fresh fruit (blueberries, blackberries)
Dried fruit (pineapple, cherries, cranberries)
Caramelized bananas
Salted peanuts, sliced almonds
Colored sanding sugar
Fresh mint

Keeping Cupcakes
Store unfrosted cupcakes in an airtight container at room temperature for up to five days. Stash frosting separately in the refrigerator for up to one week, then bring to room temperature and whip again before using.

Comments (7)

  • sweethunny 14 Feb, 2009

    I made this cupcakes with chocolate frosting for our wedding annyversary and my hard to please husband love it.

  • imwithdino 26 Dec, 2008

    The raspberry buttercream was fantastically delicious! With a fresh raspberry on top for a garnish, my cupcakes were a huge hit.

  • martaszady 17 Jul, 2008

    this sounds great going to try it for my sons birthday!

  • gracieb83 10 May, 2008

    wow! This is insanely easy and delicious frosting. I made all three versions this weekend - but did strawberry instead of raspberry. It took nearly all of a 11oz jar of strawberry preserves to get a good strawberry flavor - but it was worth it. All three were great.

  • 23cupcakes 8 Mar, 2008

    MargRobertson, thank you for your simple yet very clever hint. My cupcakes are now perfect! Cheers!

  • MargRobertson 7 Feb, 2008

    For perfect swirls everytime and no knife marks, just turn your cupcake upside down and swirl it in the icing... tada it's instantly ready to decorate as you desire!

  • quitepeculiar 13 Nov, 2007

    This is an excellent set of recipes to start with when embarking on a cupcake adventure. Easy to make and modify, even for someone who's mixing with just a fork!