Cupcake

Tart chunks of green apple and warming cinnamon make this healthy and delicious cupcake the ideal after-school snack. Pack, unfrosted, in a lunch box along with a small container of Cream Cheese Frosting (page 95) for a special school-lunch dessert.

Healthy bioflavonoids in orange zest and nutritious antioxidants in rosemary make this nourishing delight the perfect complement to a late afternoon cup of chai.

Try these aromatic, child-pleasing, cinnamon-walnut cupcakes on a Sunday morning. The comforting scent wafting from your kitchen will wake up all of your little sleepyheads. I like to serve these bare, without frosting, because the top of this cupcake is a streusel delight.

I love these light and fluffy lime cupcakes topped with Vegan Coconut Frosting (page 97) and a little lime zest. For a special touch, toast 1/2 cup of shredded coconut and sprinkle it over the frosted cupcakes. Simple and refreshing, they’re perfect for a summer picnic or potluck.

My favorite way to eat these cupcakes is smothered in Vegan Coconut Frosting (page 97), with a touch of toasted coconut flakes on top. To toast, preheat the oven to 350°F, and spread 1/2 cup of coconut flakes in a thin layer on a parchment paper–lined baking sheet. Place in the oven for 2 to 3 minutes, until golden brown. Remove from the oven, let cool completely, and then scatter over frosted cupcakes for a triple coconut threat.

Pineapple, coconut, and white chocolate chips bring the flavor of the tropics into your home, even in the depths of winter. I like them plain or topped with Vegan Coconut Frosting (page 97). School bake sale? Try these super-sweet treats for a sure sellout.

Speckled with vanilla beans and dried figs, these light and delicate cupcakes make a sophisticated end to a lovely meal, or a satisfying accompaniment to afternoon tea. Try these plain or with Vegan Buttercream (page 95).

Made with goat cheese and raspberry jam, these healthy yet decadent mini cheesecakes are scrumptiously satisfying. Take note that they puff when baked and settle as they cool. Try experimenting with different flavors of jam, such as orange, cherry, or apricot. This is my boys’ favorite dessert and they ask me to make it quite often.

Dried cranberries provide vitamin C and dried apricots offer vitamin A in this fruit-filled cupcake. As a mom, I’m happy to see the boys pack this in their lunches. You can also serve it for dessert with Cream Cheese Frosting (page 95), another perfect example of healthy food that tastes great.

Try this rich, dense, flourless cupcake recipe with Chocolate Ganache (page 92); enjoy with a nice strong cup of coffee or tea.

Light and zesty, these cupcakes are excellent with lemon cream cheese frosting (see page 96) or Whipped Cream Frosting (page 93). Pair with a frittata or quiche for a memorable Mother’s Day brunch.

Who could guess that this heavenly confection is made with a mere three ingredients? The result: a rich smooth cupcake with a wonderfully crispy top, quick and easy enough to make for a weeknight dessert. Enjoy these cupcakes plain, or for a super sugar high, top with White Chocolate Frosting (page 94).

Have a soft spot for Mounds candy bars? This simple flourless cupcake is made of shredded coconut and chocolate. It’s great with my Vegan Chocolate Frosting (page 92) or without any frosting at all. Shredded coconut provides great fiber, and the dark chocolate is full of antioxidants.

This cupcake with white chocolate chips and chunks of cherry is superb with White Chocolate Frosting (page 94). Top the cupcakes with a cherry for a special finishing touch. For a holiday version, substitute frozen cranberries for the cherries in the batter.

Chocolate and almonds are a match made in heaven’s kitchen. This cupcake has both healthy dark chocolate and antioxidant-rich almonds (a superfood) in a fudgy base for a little hit of healthy deliciousness in every bite. Try these with Chocolate Ganache (page 92).

This gooey cupcake oozes chocolate goodness. These are not your regular cupcakes—they will look like a little chocolate bowl with a crater in the middle—perfect for rich fillings! Serve warm, filled with a big dollop of Whipped Cream Frosting (page 93), and eat them with a spoon.

What better way to savor peanut butter and chocolate than with this dense, rich confection? They’re like Reese’s peanut butter cups in cupcake form—perfect for kids of all ages. Top with Chocolate Ganache (page 92).

Chocolate and banana is one of my favorite flavor combinations. Try these cupcakes with Banana Whipped Cream Frosting (page 93), along with a side of strawberries.

Moist mocha cakes with dark chocolate chips, these nutritious yet decadent sweets are equally well suited for a post-workout snack or for a party with Vegan Chocolate Frosting (page 92).

When I met Robyn Baldwin, one of my loyal readers, at a book signing in Davis, California (my hometown), she gave me the idea for these chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with Vegan Chocolate Frosting (page 92).