SUPER BASIC AND COMPLETELY FOOLPROOF CHOCOLATE AND VANILLA CUPCAKES AND FROSTINGS TO RELY ON
- Vanilla Buttercream Frosting
- Chocolate Buttercream Frosting
- Go-To Chocolate Cupcakes
- Go-To Vanilla Cupcakes
- Vanilla Mix-Ins
- Chocolate Mix-Ins
- Marble Cupcakes
THE GREAT AMERICAN
FAVORITE CLASSIC DESSERTS REIMAGINED THROUGH CUPCAKE-COLORED GLASSES
NO CUPCAKE'S COMPLETE WITHOUT A TASTY FROSTING TOPPER – CHOOSE ONE HERE
GO-TO CHOCOLATE CUPCAKES
Ultimate: Moist and deeply chocolatey, these cupcakes are divine with virtually any frosting, but they are are also delicious with a dusting of confectioners’ sugar.Recipe
GO-TO VANILLA CUPCAKES
Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.Recipe
VANILLA AMERICAN BUTTERCREAM FROSTING
Frosting of champions: It doesn’t get any easier, more delicious or more classic than this sweet buttercream scented with vanilla.Recipe
CHOCOLATE AMERICAN BUTTERCREAM FROSTING
Chocolate love: The quickest version of buttercream, this glossy topping looks cute swirled into place with an offset spatula or piped on with a piping bag and star tip.Recipe
GO-TO CHOCOLATE CUPCAKE MIXINS
GO-TO VANILLA CUPCAKE MIXINS
GO-TO MARBLE CUPCAKES
Can’t decide? Make chocolate and vanilla — these are fun to look at, fun to make and, best of all, fun to eat.Recipe
BROWNIE CUPCAKES Á LA MODE
Deep and dark: Fudgy and brownie-like, these cupcakes would be excellent candidates for a gathering with a toppings bar.Recipe
KEY LIME PIE CUPCAKES
Full of zest: Enticing from your first glance, these cupcakes are even better once you bite into their delightfully creamy center. They perfectly capture a Key lime pie’s signature combination of sweet-sour citrus and cool lusciousness.Recipe
BOSTON CREAM PIE CUPCAKES
Eat one if by land: Sandra Lee included everything you love about Boston cream pie, but made it instantly more irresistible with its hand-held proportions.Recipe
Small wonders: These cupcakes have all the richness of cheesecake, but in a sweet little package, complete with a creamy frosting and graham cracker crust.Recipe
S’more, please: Tuck into this campfire treat in cupcake form. Essentially a seven-minute frosting, its topping toasts up beautifully under the broiler for the most authentic fireside flavor.Recipe
RED VELVET CONE CAKES
We all scream: The Neelys bake these cupcakes right inside the wafer cones, making them extra-fun to eat out of hand. To enhance the theme, use an ice cream scoop to top each cupcake with a scoop of frosting. Or mix some mini chocolate chips into the frosting to evoke chocolate chip ice cream.Recipe
CHOCOLATE CHIP COOKIE CUPCAKES
Dunk and crunch: Pour the milk and revel in this celebration of our national cookie — with an actual cookie surprise buried within.Recipe
PEACH COBBLER CUPCAKES
Just peachy: With a crunchy crumble topping and juicy peaches, these cupcakes give you a little taste of Georgia kindness — no matter where you are.Recipe
Grande fun: With fresh cake (in place of ladyfingers) soaked in coffee and coffee liqueur, and a mascarpone-frosting froth, these adorable cups turn traditional tiramisu on its head.Recipe
TWICE AS NICE
Try your hand at variety. Whether you prefer a glossy glaze-like chocolate ganache or a traditional royal icing, you’ll find the deliciousness in the details: Follow Alton’s simple step-by-step tips for results that can’t be topped.
JamMakes 2½ cups
Swirl 3 tablespoons of your favorite jam or preserves into 2 cups of Vanilla American Buttercream or Swiss Buttercream. (We love apricot and raspberry!)
peanut & PRETZELSMakes 2 cups
Stir ¹/³ cup chopped honey-roasted peanuts into 2 cups of Seven-Minute Frosting. Pipe onto cupcakes and garnish with pretzel sticks and more peanuts.
cherryMakes 2¾ cups
Simmer ½ cup cherry jam, ¼ cup finely chopped maraschinos, 2 tablespoons each maraschino liquid and water until thickened, 8 minutes. Add ¼ teaspoon almond extract. Cool. Make Vanilla American Buttercream without milk. Beat in cherry mixture.
toasted almondMakes 2¾ cups
Melt 2 tablespoons butter in a skillet with ½ cup sliced almonds, 2 tablespoons sugar and ¼ teaspoon salt. Cook, stirring, until golden. Cool. Save some for garnish. Coarsely chop the rest and beat into Vanilla American Buttercream.
stout syrupMakes 2 cups
Simmer 15 ounces stout with ¹/³ cup sugar in saucepan until syrupy, 15 minutes. Whisk in 1 tablespoon butter away from heat. Cool. Beat 2 tablespoons syrup into 2 cups Chocolate Swiss Buttercream. Frost cupcakes and drizzle with more syrup.
blueberryMakes 2½ - 3 cups
Heat 2 cups blueberries with ½ cup sugar in saucepan on medium heat, mashing to release juices. When sugar dissolves, reduce heat and simmer until syrupy, 25 minutes. Whisk in 1 tablespoon lemon juice. Cool. Beat into 2 cups Swiss Buttercream.
honeyMakes 2 cups
Beat 2 tablespoons of spun or whipped raw honey into 2 cups Swiss Buttercream (we love this on our frangipane cupcake). Garnish with a piece of candied honeycomb if desired (our chocolate-almond bees also make a great garnish).