Cupcake

As I said, I can whip up a pretty good batch of cuppycakes. But I'm also quite talented at eating them, thinking about them several times a day, and looking at pictures of them on the Internet. So I'm going to share a few of my favorite cupcakes links.

If you want to pipe frosting onto something but lack a pastry bag, you can always improvise with a zip-lock, or even a plastic bag from the grocery store produce section. Here's how.

I've been known to whip up a pretty good batch of cuppycakes, and these have joined the ranks of Bridget Moloney's famous baked goods.

Hey, are these cupcakes or iced muffins? What's the difference, anyway? Here, feed me another one and I'll see if I can figure it out.

These fudgy chocolate mint cupcakes get a double-dose of chocolate and mint from a white-chocolate mint frosting

Buttermilk makes the chocolate cupcakes moist and fluffy, and using oil instead of butter means they keep well.

A swoosh of buttercream is all you need to finish off this easy vanilla cupcake recipe.

The secret to these devil's food cupcakes is mixing natural cocoa powder with boiling water, which allows the flavor to bloom and adds moisture to the cake.

These almond cupcakes are gussied up with a cloud of apricot buttercream. Like sweet with salty, sweet with a little tang (here via sour cream) just works.

These strawberry-and-wine cupcakes are scented with fresh berries and a kiss of bubbly in both the cake and the frosting.

Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.