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Carrot Cake Cupcakes

This perennial favorite cake flavor works wonderfully for cupcakes. Make sure to use a light-flavored oil, such as canola or vegetable oil. I like a small-size shred for the carrots, which can be accomplished by using the small holes on a box grater or by using the small-size shredding disc on a food processor. You […]


Whipped Cream Frosting

Confectioners’ sugar has a bit of cornstarch added to it to help prevent clumping. By using confectioners’ sugar as the sweetener for this recipe, the tiny bit of cornstrach helps stabilize the finished whipped cream. This frosting is best if used immediately. Yield : about 2 1/4 cups Ingredients : 1 1/2 cups heavy cream […]


Classic Confectioners’ Sugar Frosting

This is very easy to make and is the go-to frosting for many cupcake bakers. This recipe is for a basic vanilla version; flavor variations appear in individual recipes. Make sure to measure your confectioners’ sugar carefully. The frosting is best best if used immediately, but may be refrigerated in an airtight container for up […]

Ganache Glaze and Frosting

This ganache is the darkest, richest, most choclatey icing in the book. If you use it right away, while it is liquid, you can coat the tops of cupcakes with it for a smooth, shiny, glazed appearance. If you let it rest overnight at a cool room temperature (or refrigerate it briefly), you can place […]

Fudge Frosting

In terms of flavor and thickness, this chocolate frosting is in the middle; the Ganache Glaze and Frosting is darker and richer, and the chocolate version of the Italian Meringue Buttercream is lighter. The frosting is best if used immediately, but it may be refrigerated in an airtight container for up to 4 days. Yield […]