When you don’t want to make an entire cake, make cupcakes! From our scratch go-to vanilla cupcake to gourmet cupcakes to a fun cupcake tower, here are 5 cupcake recipes.
If you don’t want to eat a whole batch of cupcakes before they dry out, just freeze them (unfrosted!) and they will stay surprisingly moist, even after a couple of months. See notes below.
These will remind you of cookies, but top them with any frosting you like to really make them special.
This classic pairing is great for sharing, but you might not want to once you taste them.
This frosting recipe makes plenty of frosting so feel free to pile it on for towering cupcakes or save some for later.
Kids are sure to love this fun presentation. Our recipe is yellow cake and chocolate frosting but you can use any flavors you like.
Try this simple recipe when you want to bring little helpers into the kitchen. They’re easy to make and fun to decorate.
Here’s something different! See kids make fun ice cream cone cupcakes, courtesy of the The Old Farmer’s Almanac for Kids.
To store cupcakes: Just place in an airtight container on the counter for up to a week.
To freeze cupcakes: Cool completely on a wire rack (they must be cool to the touch before freezing). Individually wrap each cooled cupcake with a bit of plastic wrap. To protect them from getting squished in the freezer, you could also store in a freezer-safe plastic bag or, even better, a container. When ready to eat, let cupcakes come to room temperature for an hour or two, and then frost!