Dear Linda: The Hotel del Coronado’s red velvet cupcakes are rich and chocolatey, yet with a nice hint of tang from the cream cheese frosting. The landmark hotel was happy to share its recipe. In the ...

Red velvet in cupcake form is portable and easy to eat. The cream cheese frosting is sturdy enough to withstand summer heat, yet still pillowy-soft to bite into. With a mild chocolate flavor, these ...

Sunday is National Cupcake Day. It’s the perfect excuse to reminisce about when people devoted the same Cronut enthusiasm to the red velvet cupcake. There are still lines for the Sprinkles ATM in ...

Add Yahoo as a preferred source to see more of our stories on Google. Before we get to other creative riffs, let’s start with the O.G. We love this traditional recipe because it calls for both white ...

Proceeds from the sweet treat available at Sprinkles Cupcakes will benefit the Elizabeth Taylor AIDS Foundation. Whether you’re working hard on that summer bod or haven’t quite started yet, now’s a ...

I have joined the cupcake craze. Except that I don’t want the calories, carbs and fat that come with these yummy delights. So I shrunk my cupcakes — not their size, but their fattening ingredients.

Preheat oven to 350°F. Line cupcake pan with liners. Open two cans of SpaghettiOs and strain out thepasta reserving the liquid. Keep the pasta for thestrawberry topping. Sift together the flour, sugar ...

If you’ve always been unsure about what exactly a red velvet cake should taste like, it’s best to first talk about how the cake is made. Though the exact origins are disputed, the science is the same.