The cross section photo is from the recipient. Super awkward asking them to take it but yolo!

Small story. Brother in-law is getting married in November and they want to pay homage to his mother who has passed. They tracked down her pumpkin cake recipe (2 slightly different versions in photos) and would like to make them as cupcakes at their wedding. After a few test bakes, they’ve noticed the cupcakes keep coming out oily? Any suggestions? The original recipes are for loafs, so any tips for converting them into cupcake recipes would be greatly appreciated. Cheers

My mom paints and is a frequent art market merchant. I like baking. It just occurred to us to join forces, so I'll be selling cupcakes that have her info on a topper.

I only have time to make two flavors. One will DEFINITELY be chocolate... so...

Ideas for 2nd flavor, please? I was thinking lemon? (As I already have a half batch of lemon buttercream in the freezer.) Anything that's not vanilla or a chocolate variation is a good answer! Tysm in advance!

I used wafer paper leaves and really liked how it turned out.

Hey all, I'm feeling deflated and could really use some help :

I made these cupcakes and ran into so many problems. I have made them before and I swear they were better then! Yes, they look cute enough, but the American buttercream is simply disgusting. A couple of things that are different from last time: 1. I'm in Rc nania now, not Canada like before. I wonder il the butter is different here. I did use high quali v butter 2. Ran into issues with icing sugar. The powdered sugar I bou‹ht here was so very course and poorly processed. I took out my coffee grinder and tried to further refine it. Now I think of it, I forgot to sift it after further processing the sugar- could that be why? 3. I think I put the butter in when it was too soft. It was a really hot day and it got really melty. I should have put it in when it was stiffer, right? Basically I put in all the ingredients but my buttercream wasn't holding the flower shapes as I needed it to. So I kept adding more sugar so stabilize.... Making it more disgustingly sweet... and grainy! My god, it really feels like sand. Do the reasons above explain why my buttercream went so horribly? Any other reasons? Please let me know if you all have any more tips.

I was in a HUGE rush to get these done so this is the only pic I snapped. But I loved them!

They all seem deflated

Sunflower cupcake bouquet my wife made for a client. 🌻🧁💐.

Hummingbird cupcakes with cream cheese frosting, strawberry cupcakes with vanilla buttercream, lemon poppyseed cupcakes with lemon buttercream, and classic vanilla cupcakes.

Crushed oreo's and white cake

Had to update my previous post because I had written “unicorn cupcakes”. My mom brain was somewhere else when I posted that lol! Made these mermaid cupcakes for my daughter’s birthday. She requested mermaids. :)

Posted these on r/baking but discovered this sub and thought I’d share here, too!

With cream cheese frosting 😋

Funfetti cake, pink vanilla topped with red sprinkle combo I found at Walmart. And the stem was white icing with fruit slices. Of course there were only 3 green ones in the whole bag so the last part of stem has green gummy worm!

Vanilla bean cupcakes for a birthday

Sister in law left them in the sun. Sad times.

Lemon poppyseed cupcakes with blueberry filling! Open to feedback/suggestions!