Flower Pot Cupcake Cones
This adorable and unexpected cone treat makes for a fun (and tasty!) baking project with the kids. And thankfully, the pre-oven prep actually results in minimal mess. Unlike cape pops or other multi-step sweets, our Flower Pot Cupcake Cones have a few simple steps: You actually bake chocolate cake batter inside each cone to create 24 individual cupcake, covered in a crispy, crunchy shell. Once the batter’s baked through and cooled, frost the top of each treat, roll the icing in crushed cookies, and add an edible sugar bloom to the top of each “pot.” It’s the perfect afternoon project to welcome spring.
Coconut Raspberry Cupcakes With Raspberry Buttercream
Three words: Raspberry buttercream icing. The topping that adorns these moist coconut raspberry cupcakes couldn’t be more perfect. Not to mention, these homemade treats look like they came straight from a spendy bakery. First, the batter benefits from buttermilk, sweetened, flaked coconut, and a cup of fresh raspberries. After letting the from-scratch cupcakes cool completely, you’ll whip up a basic buttercream and mix in strained raspberry jam. Once the mixture’s smooth, transfer the frosting to a piping bag fitted with a large star tip and add some dramatic swirls on top. Truly, with this fruity frosting, it’s hard to have too much.
Carrot Cake Cupcakes With Browned Butter Cream Cheese Frosting
Just when we thought carrot cake cupcakes couldn’t get any better, we tried topping a batch with a browned butter cream cheese frosting. Whoa. Take the dessert to the next level with this frosting recipe, which is more than worth the effort it requires: You’ll carefully brown six tablespoons of butter in a skillet, let it cool to room temperature, then beat the butter with cream cheese, confectioners’ sugar, and salt until it’s smooth. The resulting frosting is wonderfully rich and intense, and just about perfect for these carrot cake cupcakes, especially when topped with flakes of toasted coconut.
Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that’s by design. We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You’ll use an electric mixer to make the dough, then pour it into 12 lined muffin cups. The mini cakes bake in 20 minutes, and after they cool completely, you’ll ice them with a creamy and tart concoction of butter, confectioners’ sugar and lemon zest and juice.