"These cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderful not-too-sweet cupcake." – Candice
"I've been looking for a light, fluffy cupcake recipe, and I found it! These are so light that I could eat them all. The lemony flavor makes them extra delicious." – Baking Ita
"Absolutely delicious! Amazing strawberry taste!" – kim3664
"These are SO good! Really decadent. (And I thought I didn't like carrot cake.)" – What a Dish!
"This frosting is the bomb! I added an extra 1 oz. chocolate and used 1/2 cup of milk. I let it sit for 10 minutes and it was perfect for piping onto cupcakes." – Dianne
Recipe of the Day
Molten Chocolate Cakes With Sugar-Coated Raspberries
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
USA WEEKEND columnist Pam Anderson
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