This rich, not-too-sweet buttercream can be made (with flavorings) in advance and refrigerated in an airtight container for up to 5 days. Before using the buttercream, bring it to room temperature and beat it on medium-low speed until smooth.

3 large egg whites, at room temperature

¾ cup sugar

Pinch salt

1 cup unsalted butter, cut into 16 pieces, at room temperature

Flavoring(s) of choice (right)

MAKES ABOUT 2 CUPS

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3–5 minutes more. Add the flavoring(s) of choice and beat until combined, scraping down the sides of the bowl as needed. Use right away.

Buttercream Flavors

To make any of these buttercream flavors, follow the recipe for Basic Buttercream (see previous recipe) to make the base, then add the desired flavorings at the very end, once all the butter has been incorporated, and mix until thoroughly combined.

Almond Buttercream ½ tsp vanilla extract and ¼ tsp almond extract

Banana Buttercream 2 ripe bananas mashed with 2 tbsp sour cream until smooth

Caramel Swirl Buttercream 1 recipe Caramel Drizzle (see recipe; mix only until swirled)

Chocolate Buttercream 2 tbsp unsweetened cocoa powder whisked into 4 oz semisweet chocolate, melted and slightly cooled (see recipe)

Chocolate Malt Buttercream 2 tbsp unsweetened cocoa powder whisked into 4 oz semisweet chocolate, melted and slightly cooled (see recipe); and ¼ cup malted milk powder whisked into ¼ cup milk until dissolved

Chocolate-Mint Buttercream ½ tsp peppermint extract and 2 tbsp unsweetened cocoa powder whisked into 4 oz semisweet chocolate, melted and slightly cooled (see recipe)

Coconut Buttercream ½ tsp coconut extract

Coffee Buttercream ½ cup strong brewed coffee, at room temperature

Rum Buttercream 1½ tbsp dark rum

Strawberry Buttercream ⅓ cup strained strawberry preserves and 6 drops red food coloring

Vanilla Buttercream seeds from ½ vanilla bean and/or 1 tsp vanilla extract

White Chocolate Buttercream 4 oz white chocolate, melted and slightly cooled (see recipe)

Cream Cheese Frosting

Sweet, slightly tangy cream cheese frosting is easy to make, and its versatile flavor pairs well with many different types of cupcakes. Sifting the confectioners’ sugar removes lumps, so for a silky smooth frosting, don’t skip this step.

12 oz cream cheese, at room temperature

6 tbsp unsalted butter, at room temperature

½ tsp vanilla extract

1 cup confectioners’ sugar, sifted

MAKES ABOUT 2 CUPS

In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.

Cream Cheese Frosting with Buttered Pecans Toast ½ cup pecans (see recipe) and let cool completely. Coarsely chop the pecans and transfer to a small bowl. In a small saucepan, heat 4 tablespoons unsalted butter over medium-low heat, whisking frequently, until fragrant and nutty brown, 3–4 minutes. Pour the brown butter over the chopped pecans, add a pinch of salt, and toss to coat; set aside to cool to room temperature. Follow the recipe for Cream Cheese Frosting, stirring the cooled buttered pecans into the finished frosting until combined.

Honey–Cream Cheese Frosting Follow the recipe for Cream Cheese Frosting, reducing the confectioners’ sugar to ½ cup. Add 2 tablespoons honey along with the confectioners’ sugar.

Peanut Butter Frosting

If you thought peanut butter couldn’t get any better, try this super-simple frosting. For the richest peanut flavor, use natural or old-fashioned peanut butter, but before using it, make sure that it has been stirred well and is not at all separated.

6 tbsp unsalted butter, at room temperature

¾ cup confectioners’ sugar, sifted

¾ cup smooth peanut butter

¼ cup heavy cream

MAKES ABOUT 1½ CUPS

In a bowl, with an electric mixer on medium-low speed, beat the butter, sugar, peanut butter, and cream together until smooth and combined, about 2 minutes; scrape down the sides of the bowl as needed. Use right away. (The frosting can be stored in an airtight container for up to 4 days; bring to room temperature before using.)

Meringue Frosting

This glossy white, light-as-air frosting can be formed into dramatic peaks and curls for decoration, and it can be lightly browned with a kitchen torch once it has topped the cupcakes. It doesn’t hold well, so be prepared to use it right away.

3 large egg whites

¾ cup sugar

2 tbsp water

1 tbsp light corn syrup

½ tsp vanilla extract

MAKES ABOUT 4 CUPS

In a large, clean heatproof bowl, combine the egg whites, sugar, water, and corn syrup. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until glossy and voluminous, about 5 minutes. Beat in the vanilla. Use right away.

Marshmallow Frosting

For a smooth, fluffy frosting, make sure that the sugar dissolves completely while the egg white mixture is whisked over the heat. And make sure that the mixture is still very warm when you add the marshmallows so that the marshallows will fully melt.

2 large egg whites

1 cup sugar

6 tbsp water

1 tbsp light corn syrup

½ tsp cream of tartar

Pinch salt

1 cup miniature marshmallows

1 tsp vanilla extract

MAKES 5 CUPS

In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes. Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away.

Sweetened Whipped Cream

Sweetened whipped cream is the perfect accompaniment to desserts of all kinds and is an easy topping for cupcakes. If you use a chilled bowl and beaters to whip the cream, the cream will whip up quickly and with lots of volume.

1 cup cold heavy cream

2 tbsp confectioners’ sugar

MAKES ABOUT 1½ CUPS

In a chilled bowl, combine the cream and sugar. Using an electric mixer on low speed, beat until slightly thickened, 1–2 minutes. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks, 2–3 minutes. Use right away.

Honey Whipped Cream Follow the recipe for Sweetened Whipped Cream, replacing the confectioners’ sugar with 2 tablespoons honey.

German Chocolate Topping

This topping, a necessary part, and arguably the best part, of any German chocolate cake or cupcake, does double duty as a filling. It combines the chewiness of shredded coconut, the crispness of toasted pecans, and the richness of butter.

¾ cup evaporated milk

½ cup firmly packed light brown sugar

½ cup unsalted butter, cut into 8 pieces

1⅓ cup sweetened shredded coconut

1 cup pecans, toasted (see recipe) and coarsely chopped

Pinch salt

MAKES ABOUT 3 CUPS

In a small saucepan over medium-high heat, combine the evaporated milk, brown sugar, and butter and bring to a simmer, stirring occasionally. Remove the pan from the heat. Stir in the coconut, pecans, and salt until combined. Let cool to room temperature before using.

Rich Chocolate Glaze

This smooth, shiny, very chocolaty glaze can be used as a cupcake filling or as a cupcaketopping alone or under another type frosting. For the deepest, most complex chocolate flavor, opt for the best-quality semisweet chocolate you can find.

1 cup heavy cream

1 tbsp light corn syrup

Pinch salt

8 oz semisweet chocolate, chopped

MAKES ABOUT 1¾ CUPS

In a small saucepan combine the cream, corn syrup, and salt. Bring to a simmer over medium-high heat. Remove the pan from the heat, add the chocolate, and let stand for about 3 minutes. Using a wooden spoon, stir the mixture until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature and use right away. (The cooled glaze can be refrigerated in an airtight container for up to 3 days; before using, soften the glaze by gently heating it in a heatproof bowl set over, but not touching, simmering water in a saucepan.)

Gooey Chocolate Glaze

The sweetened condensed milk in this glaze makes it sweeter and stickier than the Rich Chocolate Glaze (left). Be sure to use regular sweetened condensed milk, not the nonfat or low-fat versions which will affect the flavor and texture of the glaze.

⅔ cup sweetened condensed milk

8 oz semisweet chocolate, chopped

2 tbsp unsalted butter, cut into 2 pieces

MAKES ABOUT 1½ CUPS

In a small saucepan, combine the sweetened condensed milk, chocolate, and butter. Warm the mixture over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubbly, 3–4 minutes. Remove the pan from the heat and let the glaze cool slightly before using. (The cooled glaze can be refrigerated in an airtight container for up to 5 days; before using, soften the glaze by gently heating it in a heatproof bowl set over, but not touching, simmering water in a saucepan.)

Vanilla Glaze

The seeds from half of a vanilla bean can be added to this glaze to give it extra-rich vanillaflavor and fragrance, as well as visual appeal. The glaze and any of its variations dries and hardens slightly upon standing, so be sure to use it as soon as you make it.

1 cup confectioners’ sugar, plus more as needed

2 tbsp whole milk, plus more as needed

1 tsp vanilla extract

MAKES ABOUT 1 CUP

In a bowl, whisk together the sugar, milk, and vanilla until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional milk a few drops at a time; if it seems too thin, whisk in additional sugar one teaspoon at a time. Use right away.

Lemon Glaze Follow the recipe for Vanilla Glaze, replacing the milk with fresh lemon juice and the vanilla with 2 teaspoons finely grated lemon zest.

Maple Glaze Follow the recipe for Vanilla Glaze, reducing the milk to 1 tablespoon and replacing the vanilla with 2 teaspoons maple extract.

Rose Water Glaze Follow the recipe for Vanilla Glaze, reducing the milk to 1 tablespoon, replacing the vanilla with 1 teaspoon rose water, and adding 2 drops red food coloring.

Tangerine Glaze Follow the recipe for Vanilla Glaze, replacing the milk with freshly squeezed tangerine juice and the vanilla with 2 teaspoons finely grated tangerine zest.

Grapefruit or Lime Curd

If you’re making grapefruit curd, use ruby grapefruit for its beautiful pinkish color. When grating the zest, be sure to remove only the colored part of the peel where the flavorful oils reside, not any of the bitter white pith that is just underneath.

6 tbsp fresh grapefruit or lime juice

½ cup sugar

4 large egg yolks

Pinch salt

4 tbsp unsalted butter, cut into 4 pieces

2 tsp finely grated grapefruit or lime zest

MAKES 1 CUP

In a heavy-bottomed nonreactive saucepan, whisk together the grapefruit or lime juice, sugar, egg yolks, and salt. Cook the mixture over medium-high heat, whisking constantly and scraping the sides of the pan, until the curd is thick enough to coat the back of a spoon, 5–8 minutes; do not let the curd boil (if it is allowed to boil, it will turn lumpy).

Remove the saucepan from the heat. Whisk in the butter, one piece at a time, until smooth. Strain the curd through a fine-mesh sieve into a bowl. Stir in the grapefruit or lime zest and cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or for up to 3 days.

Caramel Drizzle

A drizzle of thick, rich, bittersweet caramel makes even the most mundane of cupcakes special. When cooking the caramel, once it begins to take on color, keep a close watch because it darkens very quickly. The darker the caramel, the more bitter it will be.

1½ cups sugar

1¼ cups heavy cream

Pinch salt

MAKES ABOUT 2½ CUPS

In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)

Candied Grapefruit Peel

Ruby grapefruit, with its pinkish hue, makes beautiful candied peel, but any type of grapefruit will do. This method can also be used to make candied lemon, lime, or orange peel (use about 3 lemons or limes, or 2 oranges).

1 ruby grapefruit

3 cups sugar

MAKES ABOUT 24 PIECES

Cut the grapefruit into quarters and pull the flesh away from the pith and peel; reserve the flesh for another use. Cut the peel with the pith attached into ½-inch-wide strips.

Bring a saucepan three-fourths full of water to a boil over high heat. Add the grapefruit peel and boil for 4 minutes. Drain the peel and rinse under cold water. Repeat this step twice, using fresh water each time, to remove bitterness from the peel.

In a saucepan, combine 2 cups of the sugar, 1½ cups water, and the prepared grapefruit peel. Bring to a simmer over medium-low heat and cook until the peel is soft and translucent, about 30 minutes. Remove from the heat and let the peel cool to room temperature in the syrup.

Using a slotted spoon or tongs, transfer the grapefruit peel to a wire rack set over a rimmed baking sheet; discard the syrup. Let the peel stand until it is no longer wet and feels only slightly tacky to the touch, about 2 hours.

Spread the remaining 1 cup sugar in a shallow dish. Toss the peel in the sugar until all pieces are completely coated. Transfer to a clean wire rack and let dry for 1 hour. (The candied peel can be stored in an airtight container at room temperature for up to 5 days.)

Sugared Flowers & Petals

Look for organic edible flowers that have not been sprayed with pesticides, and make sure that the flowers are completely dry before you brush them. Two tablespoons of pasteurized egg whites can be used in place of the raw egg white if you prefer.

1 large egg white

24 organic edible flowers or petals, such as violets, pansies, and rose petals

1 cup superfine sugar

MAKES 24 SUGARED FLOWERS OR PETALS

In a small bowl, whisk the egg white with a few drops of water until foamy. Using a small paintbrush, lightly coat each flower or petal completely with the egg white mixture.

Sprinkle the coated flowers or petals evenly with the sugar, covering them completely, and transfer to a parchment paper–lined baking sheet to dry, about 1 hour. (The sugared flowers and petals may be stored in an airtight container at room temperature for up to 1 hour.)

Candied Carrots

Candied carrots are a fun, colorful garnish for the Carrot Cake Cupcakes (see recipe). You will need a carrot with its green top still attached. Look for bunched carrots with fresh, vibrant greens in well-stocked grocery stores and supermarkets.

1 carrot with green top

½ cup sugar

MAKES 12 CANDIED CARROTS

Trim the top from the carrot and reserve. Peel the carrot. Using the vegetable peeler, shave 12 long, wide carrot strips and set aside.

In a saucepan combine the sugar and ½ cup water to a boil and bring to a boil over medium-high heat, stirring occasionally. When the sugar is dissolved, add the carrot strips; reduce the heat to medium-low and simmer until the carrot strips are translucent, about 10 minutes. Let the carrot strips cool completely in the sugar syrup. (The carrots in syrup can be stored in an airtight container in the refrigerator for up to 4 days.)

When ready to use, remove the carrot strips from the syrup. Roll up a strip tightly at first, gradually loosening the roll, to form an elongated cone. Trim a tiny sprig from the carrot top and tuck it into the open end of the cone. Repeat with the remaining carrot strips.