Recent Articles


Pink Rose Bridal Shower Cupcakes

Create a bouquet of roses for a bridal shower or any special occasions with these elegant pink rose cupcake decoration idea.
Red gel-paste food coloring
Pastry nail
Pastry bag
Plain coupler
Small petal tip
Yellow Butter Cupcakes
  1. Starting with 1 drop at a time, add gel-paste food coloring to buttercream. Stir well to combine. Add more food coloring, stirring constantly, until desired color is reached. Dab buttercream on top of pastry nail, and press a 2-inch square of parchment on top. Reserve half the buttercream for frosting tops of cupcakes. Fit pastry bag with coupler, and fill with remaining buttercream. Place tip of coupler in center of parchment square, squeeze pastry bag gently, and pull up slowly to make an acorn-shaped mound (this is the bud).
  2. Fit pastry bag with petal tip. (You can anchor the nail in Styrofoam or a potato with a flat-cut bottom.) Hold tip against the point of the bud, wide end down and narrow end angled in toward center. While turning the nail slowly, pipe a wide, tight strip, enrobing the top of the bud. Turning the nail as you go, pipe 2 arched petals that each reach around half of the bud. Continue turning the nail and piping, making longer, overlapping petals and angling further outward as you go, until you reach the bottom of the rose. Gently slide parchment with rose onto a baking sheet, and refrigerate until firm, at least 20 minutes (or up to 2 days). Repeat to make more roses.
  3. Frost tops of cupcakes with buttercream. Using a small offset spatula, gently place a rose on top of each cupcake, discarding parchment.


Delicious Yellow Butter Cupcake

This is a delicious yellow cupcake recipe.  You will love it!

Yellow Butter Cupcake Recipe


Makes 36
3 cups cake flour (not self-rising), sifted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
3/4 teaspoon baking soda
9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
2 1/4 cups sugar
5 large eggs plus 3 large yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Recipe by Martha Stewart.


Gourmet Lemon Meringue Cupcake

From classic and elegant to whimsical and fun, these stunning beauty Lemon Meringue Cupcakes are ready for a special occasion.

Lemon Meringue Cupcake Recipe

Makes 24
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Lemon Curd
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.


Dark Chocolate Frosting

This amazing dark, satiny frosting will be perfect for spreading or piping into beautiful swirls. It also has a wonderful sheen. Yum!
Makes about 5 cups
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.


Gourmet Hazelnut Cupcakes

Made with ground almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own, without any other embellishments. Add a sleek touch to a significant celebration, such as an engagement party, by topping the cupcakes with striking caramel-dipped hazelnut spikes.
Dark chocolate frosting is shown, but caramel buttercream is another option (and would complement the toppers).
Gourmet Hazelnut Cupcake Recipe
Makes 16
1/2 cup whole unblanched almonds, toasted
1/2 cup hazelnuts, toasted and skinned
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark-brown sugar
3/4 cup milk
4 large egg whites
Caramel-Dipped Hazelnuts
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.
In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
Yummy Caramel Dipped Hazelnuts
24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water
Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor, directly under cutting board.
Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
**recipe created from Martha Stewart.


Mascarpone Frosting

Makes about 2 cups
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.


Gourmet Tiramisu Cupcake

Are you planning a Italian dinner?  These delicious tiramisu cupcakes are a way to sweeten up a traditional Italian dessert.

Tiramisu Cupcake Recipe

Makes 18
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup (see below)
Unsweetened cocoa powder, for dusting
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
Coffee Marsala Syrup
Makes enough for 18 cupcakes
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala
1/4 cup sugar
Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.


Delicious Orange & Armagnac Cocktail Infused Cupcakes

These delicious brandy with a zest of ornage flavor is recommended for adults only! These cupcakes would be ideal on a cold winter night or for anyone who really enjoys brandy. 

For the cupcakes:

  • 1 cup (2 sticks) sweet butter, softened
  • 1 cup superfine sugar
  • 2 cups self-rising flour
  • 4 eggs
  • 2 tbsp. Armagnac

For the frosting:

  • 1 cup cream cheese, softened
  • 1 1/2 cups confectioners sugar, sifted
  • 1 tsp. orange extract
  • 1 1/2 tbsp. grated orange zest

Preheat the oven to 350 F (175 C).  Place 18 paper baking cups in muffin pans.  Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.  Spoon the batter into the cups.

Bake 20 minutes.  Remove pans from the oven and cool for 5 minutes.  Pierce some holes in the tops of the cupcakes with a skewer and pour 1/2 tablespoon Armagnac over each.  Then remove the cupcakes and cool on a rack.

To make the frosting, beat the cream cheese in a bowl with an electric mixer until light and fluffy.  Beat in the confectioners sugar for 1 to 2 minutes, then beat in the orange extract and zest until smooth and light.  Spread the frosting on the cupcakes.

Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.

Makes 1 1/2 dozen


Sparkling Strawberry Champagne Cupcakes

You will be amazed how easy this recipe is!  Its bubbly, sweet, beautiful and super easy.  After all we are talking about Champagne musts, a delicious strawberry dessert with Champagne, hello! Must I say more?  This recipe will be on your top 10 must have cupcakes!

Sweet Pink Strawberry Champagne Cupcake Recipe

  • 1 box Betty Crocker® SuperMoist® strawberry cake mix
  • 1 1/4 cups champagne, (I used a Red Sparkling Wine – Cinzano Brachetto d’Acqui) it will compliment the fruity strawberry flavor.
  • 1/3 cup vegetable oil
  • 3 egg whites
Champagne Frosting
  • 1/2 cup butter or margarine, softened
  • 4 cups C&H powdered sugar
  • 1/4 cup champagne
  • 1 teaspoon vanilla
  • 4 to 5 drops red food coloring
Pink decorator sugar crystals
Edible pink pearls
  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, combine dry cake mix and champagne. Add oil, eggs.  Beat with a KitchenAid electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
  • Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.

For pink decorator sugar crystals, edible pink pearls and decorative cupcake lines, check out Fancy Flours.

This recipe was shared from our sister site: If you love Champagne and desserts, you will love this passion loving site full of Champagne Cocktails and Champagne desserts!


TOP TEN Cupcakes in Los Angeles

Cupcakes, cupcakes and more cupcakes! How did this trend all begin?  Who ever started the phenomenon, two words for you… Thank you!  How can anyone resist sweet frosting to their soft inside, everyone adores a delicious cupcake.  This love for cupcakes is why we have searched high and low for the top ten cupcake shops in Los Angeles. It was a tough choice but someone had to do it and that someone was M. Yvette from CitySearch . You may not agree with the selection, but either way, we are sure you will enjoy taste-testing these sweet delights.

#10  Vanilla Bake Shop, Santa Monica

Customer review: The tiny shop itself is like a dreamily frosted little cake–pale pink butter cream walls, white icing trim, chandeliers and sparkling glass pastry cases. Leisurely Santa Monica locals sip espresso and nibble baby cupcakes while others bustle out with gorgeously boxed treats. The most popular daily cupcake flavor is red velvet, though 20 rotating daily specials feature key lime and mint chocolate. Icebox desserts like tiramisu and Southern banana pudding come in charming “shots.” Elegant cakes include spicy carrot, espresso milk and passion fruit.

#9  Buttercake Bakery, West Hollywood

Customer review:  Forget bawdy decorations and loud color palettes that scream for attention: This pale margarine yellow Sunset Plaza bakery is unassumingly sweet. And it seems to prefer letting its baked goods speak for themselves. Lush and lovingly frosted layer cakes, like their signature vanilla butter cake, come in three want-to-eat-it-all sizes from 5″ round on up to 12″ round. Homemade bars and cookies–chocolate espresso, ginger spice and peanut butter–make the aromatic shop an excellent place to drop in for a snack, but the bakery’s undeniable draw is their winsome collection of cupcakes and mini cupcakes. At $2.25 and $.75 respectively, they’re a favorite of on-the-go sweets fanatics. Flavors, like those of their cakes, range anywhere from the expected yellow vanilla to the decadent cream cheese slathered red velvet. Who can resist?

#8  SusieCakes, Los Angeles

Customer review:  Owner Susan Sarich, a Chicago native with a knack for nostalgia, conjures up all the flavors and aromas of grandma’s kitchen in this Westside sugar haven. With a pressed tin ceiling and custom cake pan lights over head, the comfy-chic interior is sprinkled with 1950’s birthday photos and framed recipes by Susan’s own grandmother. The vintage cookie jars are empty, but the pastry case is brimming with decadent dessert like iced molasses snap cookies, strawberry-chiffon layer cake and creamy banana pudding.

#7  Crumbs Bakeshop Malibu, Malibu

Customer review:  Following the success of its first West Coast outpost in Beverly Hills, this beachside (by way of Manhattan) cupcakery is adding a whole lotta sugar to the surf and sun scene. Rows of baseball-sized cupcakes mounded with frosting beckon from the glass display case and marble counter. A few that folks can’t seem to get enough of are the nostalgic Hostess (a “better than the original” chocolate cake covered in chocolate ganache icing with the original squiggle on top), the rich Red Velvet (topped with red velvet crumbs and rimmed with white sprinkles) and Cotton Candy, a heavenly vanilla cake frosted in pink cotton candy-flavored cream cheese that’s rolled in cotton candy crunch.

#6  Magnolia Bakery, Los Angeles

Customer review:  This long-awaited import from New York City (the original location is credited with starting the current cupcake craze) has finally arrived in LA, bringing with it dozens of crave-worthy desserts for sweets lovers. The airy, art deco-inspired bakery offers decadent options ranging from classic cake flavors to ice-box pies like Blueberry Jamboree to cookies, mini cheesecake, brownies and bars–basically, everything to satisfy even the sweetest tooth. The cupcakes get a lot of acclaim, but the delicious banana cream pudding made with fresh banana slices and vanilla wafers is a real standout. Stop in early for coffee and a muffin, or late-night after dinner for a sweet end to the evening.

#5  Joan’s on Third, Los Angeles

Customer review:  After years as a beloved, bustling boite, this marketplace cafe combination has doubled in size. Sunny white walls surround tiled floors and gleaming steel shelves; cozy tables dot the interior and sidewalk patio. Celebs and locals crowd a buzzing deli counter for Mediterranean-inspired sandwiches like brie and ham, and tarragon chicken, in addition to items like salmon cakes and snap peas. There are also over 100 domestic and imported cheeses, charcuterie, olives, pastas and other specialty items. The popular house bakery features cupcakes, chocolates and more.

#4  Auntie Em’s Kitchen, Los Angeles

Customer review:  Colorful and kid friendly (there’s plenty of paper and crayons at each table), this Eagle Rock diner is a family favorite. At lunchtime, the front takeout counter is jamming with a bustling neighborhood crowd. On weekends it can get a little crazy as folks flood in for open-faced breakfast sandwiches, huge salads, soups and pastas. Popular items include a fat BLT with avocado and sprouts, piled-high Cobb salad, orzo pasta with kalamata olives, and lamb shepherd’s pie. But it’s not just the savory staples that keep the crowds coming–people from all over drive miles for the bakery’s famous red velvet and coconut cupcakes.

#3  Frosted Cupcakery, Long Beach

Customer review: This place always hits my sweet spot. I especially like to go here for special occasions; mainly birthdays. There are many shops that have hopped on the overpriced cupcake bandwagon, but this one this one has not disappointed me. I haven’t had a bad cupcake yet. They offer a variety of flavors, mini cupcakes and worth the $2.95. Plus they are the only cupcake place I know that has ICE CREAM CUPCAKES!

#2  Mrs Beasley’s Bakery, Encino

Customer review:  Their baskets of little mini cakes and muffins are a wonderful way to thank someone for pet-sitting or doing a special favor. the lemon cake is my favorite, but the bar type cookies as well as the poppy seed or deep chocolate mini muffins deserve special mention. Reasonably priced too!

#1  Yummy Cupcakes, Burbank

Customer review:  Fro-yo might be the latest sweet trend sweeping L.A., but cupcake mania is far from over. Burbank’s gourmet bakery is devoted solely to this sugary icon’s existence. Edging Magnolia’s antiques strip, the tiny storefront gleams with a long glass case displaying trays of elegant, fanciful frosted delights made from scratch and fresh daily. Among the 30 selections, popular favorites are red velvet and Hawaiian coconut; mavericks prefer unique “cocktail” flavors like margarita, mojito and cosmopolitan.

So tell us, who has the best cupcakes in your neighborhood?  Please share your favorite with us below.