96 up cake recipes

Friendship starter orange cupcakes with raisins, pecans, and a warm orange-sugar glaze dip. Sourdough-style tanginess meets bright citrus in a tender, studded crumb.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Chocolate cupcakes stuffed with maraschino cherry and pecan cream cheese filling, topped with lush frosting, a whole cherry, and a pecan half. Holiday dessert with retro charm.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

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.

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.

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.

White chocolate mousse served in handmade dark chocolate cups. An elegant two-part dessert with airy mousse in edible chocolate shells, garnished with chocolate curls.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

Chocolate peanut butter cup cookies loaded with chopped Reese's, chocolate chips, and peanuts in a thick peanut butter dough. A triple-threat candy bar cookie.