Cupcake Recipes

While you can certainly serve these classic vanilla cupcakes frosted with Swiss Meringue Buttercream as is, kids will love transforming them into festive clowns using gumdrops, cinnamon candy, and sprinkles.

The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.

This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.

This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.

The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.

If the cream filling of the sandwich cookies is discolored by cookie crumbs when twisted open, gently scrape with a paring knife to remove loose crumbs before using.

This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.

Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.

A creamy surprise awaits in these lime-scented cupcakes.

This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator.

These dainty confections, iced pale purple, are fit for a modern-day queen.

An easy way to add a chocolaty crunch to your cupcakes.

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

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.

Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve—no slicing required.

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

An animal theme can really get things swinging at a kid's birthday party. Indulge your child's penchant for monkey business with a fanciful banana cake with chocolate buttercream icing shaped and decorated to look like a curious friend.

Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make them ideal candidates for baking cupcakes to-go.

Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature, or frozen up to 2 months.

Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.