Swiss buttercream is silky-smooth, incredibly creamy, and unbelievably delicious. Because it's made with Swiss meringue, it holds up pretty well in warmer temperatures. The meringue base also makes it a lot lighter in color than most buttercreams.
'cupcake' on Serious Eats
We can't get enough pumpkin recipes this time of year, and these pumpkin-spice cupcakes are just one more reason to celebrate. Spiked with a good does of ginger (but not so much that they taste like gingerbread) and a hefty splash of orange juice for sweetness that isn't cloying, these treats are perfect for an autumn birthday or seasonal party.
This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn's Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that's darker and slightly more tart than the familiar red raspberry.
Pastiera di Grano is an Easter pie that combines chewy, nutty grains with light, fluffy ricotta in a citrus-flavored pastry crust. Robicelli's: A Love Story, With Cupcakes refuses to relegate it to a yearly treat, and so, these cupcakes were invented.
As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair.
Brooklyn Blackout cupcakes from Robicelli's: A Love Story, with Cupcakes are made with enough chocolate to drown in. A base of chocolate cake is covered with chocolate custard buttercream, then dipped in a fudge glaze and sprinkled with chocolate cake crumbs. Based on the famous Blackout cake from Ebinger's Bakery, the beloved Brooklyn institution.
A traditional carrot cake recipe, bursting with spices and fresh carrot, is topped with a cream cheese buttercream and walnuts roasted in butter. The spices of the cake are set off splendidly by a dense, tangy buttercream.
These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top.
Incredibly rich and moist, these easy chocolatey cupcakes get a double whammy of tangy sour cream in both the cake and the frosting.
These cupcakes are not too sweet with a texture that's dense and fudgy yet light, with wickedly delicious crunchy edges.