Spearmint Baby made these gorgeous cupcakes and as you know I sooooo adore cupcakes and I had to share them with you all. You can make them for any occasion. They are so adorable though you may not want to eat them. Get the 411 here.

Remember when I told you that some cupcakes look so good they should be fashion? Well these here prove that. They call it the perfect marriage of cake and lollipops (which both are things I adore by the way) and the company that produces these lovely little bites of goodness is Lollibakes. Lollibakes are the delectable creation of pastry chef Diana Sproveri who calls her creations “designer baked goods”. The procedure is to dip moist cake into icing and then decorate. The availability of flavors varies from week to week but if you’re in Culiver City, California you can stop in for a bite or order online at www.Lollibakes.com. The orange creamsicle, banana nut and coconut macroons sound like heaven, so, dive in on a couple dozen.

My birthday is officially 1 month away on December 22 and every year I say that I’m going to get me a cupcake committee together to make some of these. We’ll see how it goes this year. Aren’t they cute? I am a Hello Kitty fiend! I bet you didn’t know that. I want my birthday to be very very very special, just special. I keep saying that there has to be a pattern so that you can get every single one perfect, no? If so, send me a link, por favor. Gracias.

Mmmm. More cupcakes lovely people. Trust me, you never can get too many ideas when it comes to cupcake recipes, especially when it comes to Martha Stewart. The book is $16.49. Give it as a gift to yourself or send it to someone that you know loves cupcakes!

Martha Stewart’s Cupcakes features 175 ideas and includes recipes for the cakes, frostings, and fillings, along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes, and from elegant delicacies like tiny cherry-almond tea cakes to festive showstoppers topped with piped buttercream blossoms or candy clowns, each cupcake is accompanied by a gorgeous color photograph. They will inspire home bakers of all skill levels, who will find a cupcake for every occasion—birthdays, holidays, and special days such as weddings and showers—as well as for everyday fun.

Martha Stewart’s Cupcakes also includes templates and clip art for decorative flourishes, an equipment glossary, and step-by-step instructions for basic and advanced decorating techniques, plus ideas for presenting and packaging the cupcakes in Martha’s trademark style.

Martha’s Meyer Lemon Cupcakes

The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at specialty stores in winter and early spring. If you can’t find Meyer lemons, use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration.

Cupcake Ingredients

• 3 1/2 cups all-purpose flour, sifted
• 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons coarse salt
• 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 8 ounces cream cheese, room temperature
• 7 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Confectioners’ sugar, for dusting
• Lemon Curd (made with Meyer lemons; ingredients and directions below)

(Makes 42)

Directions

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.

Lemon Curd

A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange.

Lemon Curd Ingredients

• 2 whole eggs plus 8 egg yolks
• 1 cup sugar
• 2/3 cup fresh lemon juice (about 6 lemons)
• 2 tablespoons unsalted butter, cut into small pieces, room temperature

(Makes about 2 cups)

Directions

1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

GET IT HERE.

You know that we are cuckoo for cupcakes around here so most wise cupcakistas (I just made that up) subscribe to Princess Dominique Dishes Fashion because we take our love of cupcake just as serious as we do the Christian Louboutin and Casadei fall shoe line preview. All serious cupcakistas have at least one maybe two cupcake cookbooks on their bookshelves for those middle of the night cravings when your favorite bakery is closed or sold out of your imported favorites. That’s why we’re here to tell you that Crazy About Cupcakes by Krystina Castella is in paperback.

Go cupcake crazy! With nearly 300 awesome, mouthwatering ideas to choose from, home bakers will find the right recipe for any occasion and every palate. And whether they’re chocolaty, spicy, crunchy, fruity, or creamy, these exquisitely decorated treats look as astounding as they taste—perfect little temptations designed to make adults nostalgic and children happy. All the basics are lovingly explained so anyone can whip up a beautiful batch, and there are varieties for every day (from healthy cupcakes to ice cream indulgences); parties big and small; holidays ranging from Christmas to the Fourth of July; just for kids; and fund-raisers and bake sales. Plus, to make things easy, an entire chart- and template-filled chapter focuses on flavor combinations and design elements. Paperback $12.12.

GET IT HERE.