477 cap cake recipes

Individual cheesecake cupcakes baked in graham cracker crust cups with a simple cream cheese, sour cream and vanilla filling. Portion-controlled cheesecake bites ready in an hour with no springform pan needed.

Halloween cupcakes decorated with an elegant chocolate spider web and spider made from piped melted chocolate. This impressive edible decoration freezes solid for easy handling.

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

Fresh-juicy plums add an extra yumminess to these moist and nutty cupcakes. Pack one or two into your or your kids's lunch-box. Yum!

Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.

Oatmeal sheet cake with peanut butter cups baked on top and chocolate frosting. A nostalgic 13x9 dessert that hides peanut butter pockets in every bite.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

A very light, almost water-like batter that creates the most intensely moist chocolate cupcakes you will ever taste. This cake recipe has NEVER disappointed. It literally will melt in your mouth. The icing is a basic butter and cream cheese frosting.

Chocolate cupcakes filled with creamy peanut butter cream cheese frosting piped right into the center. Rich cocoa buttermilk cake with a surprise peanut butter filling in every bite.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

These are nice cupcakes, taste good and very easily to make too.

Strawberry yogurt popsicles made with frozen strawberries, plain yogurt, and a touch of gelatin for creamy, slow-melting texture. No added sugar, no ice cream maker. Just blend, freeze in paper cups, and pull them out on the hottest day.

Pineapple bundt cake with crushed pineapple folded into a buttery cake-flour batter and a sneaky hit of lemon extract to brighten the tropical flavor. Tender, moist, and gorgeous from the fluted pan.

Very easy pumpkin cake doctors a spice cake mix with canned pumpkin puree and eggs into a moist, fall-spiced sheet cake. Three ingredients, no oil or water needed.

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.