Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck.—Bre England, Indianapolis, Indiana
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine!—Ronda Schabes, Vicksburg, Michigan
These cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix...and even a big platter of these timeless treats disappears in no time. I've been making desserts since I was a youngster, the oldest of several sisters.
I begged my aunt for this recipe when I was 16 years old, and it's still my very favorite. The silly monster eyes give these devilish cupcakes some Halloween fun! They are always on my husband's short list for special desserts. —Dawn Koestner, St. Louis Park, Minnesota
On a bake sale table or alone at home, these feline treats won't last nine lives! The cute candy faces will catch attention fast...and the tasty orange-coconut cake from Doris Barb if El Dorado, Kansas will have folks snatching seconds.
"Some have been know to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month."—Kim Bejot, Ainsworth, Nebraska
WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.