These cupcake are so amazing that people have been know to inhale them in two bites. But, most prefer to savor each decadent morsel. They can be kept in the fridge for about a week and in the freezer for a month.—Kim Bejot, Ainsworth, Nebraska
You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist single-size cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. —Taste of Home Test Kitchen
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. —Wanda Thole, Leonard, Minnesota
I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.—Judy Wilson, Sun City West, Arizona
From Shaunavon, Saskatchewan, Julie Johnston shares the recipe for her cute cupcakes with mild orange flavor. "It's fun to dress up these cupcakes for Easter!" she writes. "As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats."
I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota
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.