Making lots of cupcakes for a school function? To speed the process and cut down on the mess, I rely on my turkey baster to squeeze the batter neatly into paper cupcake liners. —Angie Stokes, Winchester, Virginia
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients!
You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds.
A medley of spices and a fluffy white chocolate frosting star in this recipe from Angela Coulter of Blairsville, Pennsylvania. “They're moist and light-tasting...a little different from your average cupcake,” says Angela.