Plus, they’re quick to make, with a baking time of just 8–10 minutes, and the recipe yields a whopping 72 mini cupcakes, ...

This Chocolate Blackberry Cupcake is sooo good. It’s made from scratch, but don’t let that scare you! This recipe may be from scratch, but it’s not a Food Network-level undertaking. Anyone can make it ...

Do you love mini desserts? These adorable Mini Turkey Cupcakes will look so cute at your Thanksgiving table. The absolute ...

A swirl of homemade garlicky kale-almond pesto turns this otherwise-straightforward sourdough boule into something special ...

Chocolate cupcakes topped with a delicious butter cream frosting. These cupcakes are made in a pressure cooker instead of an oven. In this cake recipe, you’ll need to bring together the wet ...

The key is to get your skillet really hot before pouring in the batter. This ensures a perfectly golden bottom and crisp ...

Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. This recipe uses the reverse creaming method. In the first step, the flour becomes coated in fat and this helps to ...

Ice the cooled cupcakes by starting to pipe from the centre of each cake and spiral outwards. Top with the fondant Happy. Download and print the Happy recipe here. Preheat the oven to 180°C/160 ...

Credit...Photographs by Heather Willensky For The New York Times Supported by By Becky Hughes Becky Hughes ate more than 70 ...

Get the Witch Cupcakes recipe. Spooky and simple, these ghoulish bites are just pumpkin bread, trimmed in the shape of ghosts, and covered in vanilla frosting. This is a great recipe to get kids ...