Better Homes & Gardens has a truly mouth-watering recipe gallery out called “Our Best Cupcake Recipes” that’s full of creative, sweet treat ideas for Valentine’s Day, birthday parties, baby showers, or really any time you feel like whipping up something special! Some favorites from the gallery (with recipe links) are pictured above and below…what looks good to you?

Pictured at top:

1. Cherry Baby Cupcakes {so cute!! see recipe below, after the jump…}
2. Red Velvet Sweetheart Cupcakes {romantic red velvet mini cupcakes with chocolate heart toppers}
3. Easy Topped Cupcakes {butter pecan ice cream + caramel sauce + chocolate cupcakes = YUM!}
4. Sweet Potato Cupcakes {cinnamon-spiced cupcakes topped with luscious cream cheese frosting & orange peel}

Pictured above:

5. German Chocolate Cupcakes {with chocolate-pecan ice cream, toasted nuts & caramel sauce!}
6. Brownie Surprise Cupcakes {fudge brownies with a creamy chocolate candy center}
7. Choco-Zucchini Cupcakes {with peanut butter frosting}
8. Rosemary Mini Cupcakes {vanilla cupcakes flavored with garden-fresh rosemary & topped with orange glaze}

Pictured above:

9. Tangerine Cupcakes with Coconut Frosting {finely shredded tangerine peel mixed into vanilla batter}
10. Applesauce Cupcakes {topped with homemade butter frosting}
11. Flower-Power Mini Cupcakes {featuring signet marigold leaves & petals for a lovely citrus flavor}
12. Cookies & Cream Cupcakes {crumbled chocolate chip cookies inside the batter!}

CHERRY BABY CAKES

{via BHG}

Ingredients:

• 1-1/3  cups all-purpose flour
• 2/3  cup sugar
• 2  teaspoons baking powder
• 1/4  teaspoon salt
• 2/3  cup milk
• 1/4  cup butter, softened
• 1  egg
• 1  teaspoon vanilla
• 2/3  cup cherry marmalade or cherry preserves, large pieces snipped if necessary
• 30  maraschino cherries with stems, drained
• 1  recipe Powdered Sugar Icing* (see below)

Directions:

1. Preheat oven to 350 degree F. Line thirty 1 3/4-inch muffin cups with miniature paper bake cups;** set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

3. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

4. Pat cherries dry with clean paper toweling. Frost each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of baby cakes. Makes about 30 small cakes.

*Test Kitchen Tip: If you don’t have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon 1 tablespoon batter into each prepared muffin cup. Add 1 teaspoon of marmalade and another tablespoon of batter. (You will only use about 1/3 cup marmalade.) Bake about 15 minutes or until toothpick inserted in centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry as directed above. (You will only need 16 cherries.)

**Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes about 30.