Food

It’s Time for the Cupcake Comeback

In 2000, season three of Sex and the City, Carrie Bradshaw sat on a bench outside Magnolia Bakery in New York City, and bit into a big pink cupcake. Curls tucked behind her ears and frosting stuck to her lip, it was a moment that launched a million ships.

At the time, the phrase “viral pastry” didn’t yet exist. But if it did, it would be the only way to describe the frenzied explosion of cupcakes that followed. In 2005, Sprinkles (RIP) opened in Beverly Hills as the world’s first cupcake bakery. By 2009, there were multiple cookbooks dedicated to the treats, including a compendium by Ms. Martha Stewart herself. That same year, Cupcake Wars, a reality competition series, premiered on Food Network.

All kingdoms crumble, though, and after a decade-plus reign, the cupcake was left behind—an aging monarch overthrown by Dominique Ansel’s cronut, and the neophilic nature of social media feeds.

Could now—a quarter-century after Carrie’s afternoon snack—be the right time for a cupcake revival? We think so. In fact, we believe in it so strongly, that for the first time in a decade at Bon Appétit, we’re publishing not one but three new recipes.

All the things that made the little cakes popular are still relevant today. They’re quick to make, baking up faster than their full-size siblings. They’re easy to transport and share, with no last-minute cutting or slice-size negotiating with your great aunt who wants “just a sliver.” And they’re cute!

Approached with a little consideration and curiosity, cupcakes can feel modern and sophisticated, the sort of treats we’d proudly unveil at any party, even if there are no kids running around. Consider these our contemporary cupcake commandments, illustrated by three new recipes that are, as Carrie would say, fabulous.

For new flavor combos, look in your pantry

Chocolate, vanilla, and red velvet are all solid flavors, classics that we’ll love forever. But just like MomTok admits, switching things up on occasion can make for interesting results. Your pantry is the ultimate source for simple flavor boosters. Other teas like Lapsang Souchong, jasmine, and genmaicha are all great additions to any basic batter. Rip open an Earl Grey tea bag and add it to chocolate cake batter for a smoky florality.

When it comes to frosting, ground spices like cinnamon, cardamom, or fennel; dried and powdered curry leaves or fig leaves (find them at a farmers market or neighbor’s garden) are all welcome inclusions. Or just whip a jar of cookie butter for the easiest frosting ever. Look around you for inspiration! It’s closer than you think.

Cookie Butter Banana Cupcakes

Make the recipe

Think outside the box, er, cupcake pan

Almost any baked good can be downsized to fit in a muffin pan. Brownies, popovers, cookies, and even galettes can all be cupcake-ified. We turned lamingtons, the classic Australian dessert, into an adorable bakery-fancy cupcake, complete with sponge cake squares sandwiched with jam and sealed in chocolate. Quick breads, like banana, zucchini, and pumpkin, can also transform into a sweet ready for a swoosh of frosting. Anything can be a cupcake if you try hard enough! And honestly, you don’t have to try that hard.

Lamington Cupcakes

Make the recipe

Frosting doesn’t have to be so sweet

Introducing an element of acidity can do wonders in taming frosting’s inherent sweetness. Think about how lemon juice or vinegar wakes up a salad dressing. Same principle. This magenta colored frosting is crammed with a half pint of fresh blackberries and generous splashes of lemon juice, both of which cut through the richness of the buttercream, making it all too easy to eat multiple spoonfuls on its own. Director of cooking, Emma Laperruque, is partial to a cream cheese frosting—this one, in particular, that’s almost universal in its application. Heavy on the cream cheese, light on sugar, it’s full of “milky and tangy and sunny” flavors.

Food

Lamington Cupcakes

Lamingtons are a classic Australian dessert, thought to have been made by the French chef of Lady and Lord Lamington, the former governor of Queensland. A square of vanilla cake with a smudge of jam in the middle, robed in chocolate, and coated in shredded coconut, the lamington is rightfully iconic. Here, a cupcake pan streamlines the process, eliminating the need to cut large squares of cake. You’ll still split the cupcakes in half and spread a thin coat of raspberry jam in the middle before dunking the whole lot in a dark chocolate glaze and rolling in shredded coconut. These lamington cupcakes are a fuzzy delight, resembling cartoon rabbits from a fairy tale.

Dipping the cakes in glaze is messy business. Make peace with the process and it’ll go much faster (or get an assistant). Just like breading chicken, it helps to have one “wet” hand for dipping the cakes and one designated “dry” hand for rolling the glazed treats in coconut.

Food

The Kitchen Tools Top Chef Judges Replace Most Often

With a few buy-it-for-life exceptions, kitchen tools need replacing, some more than others. And no one knows that better than professionals. I was on set during the “Restaurant Wars” episode of Top Chef: Season 23 – Carolinas, where I sat down with some of those pros: judges Kristen Kish, Tom Colicchio, and Gail Simmons, to discuss how they cook at home and kitchen products.

During our interviews, I asked the judges a simple question: What do you keep replacing, even with decades of professional experience? Here are the tools they mentioned, along with my recommendations based on my own years of testing kitchen products.

Vegetable Peelers

Vegetable peelers are an item many chefs replace because they don’t last long, even with the best care. Some models feature replaceable blades, like the Milk Street Kitchen Precision peeler, which retails for $30, but by peeler standards that’s high. Kish loves Y-peelers but is constantly restocking them. “They’re so sharp and cheap,” said Kish. “But the problem is that I get lazy, throw them in the dishwasher, and they rust.” Colicchio also said he often replaces Y-peelers because they get dull and stop working.

Kuhn Rikon

Original Swiss Peeler 3-Pack

~~$18~~ $16 (11% off)

Amazon

As for which peeler to stock up on, ask any chef, and they’ll tell you the Kuhn Rikon Original Swiss Peeler is the best on the market. I’ve tested so many vegetable peelers, and the set I love is also a favorite among chefs. You get three very sharp Swiss-made y-peelers in various colors. They’re incredibly sharp and comfortable to hold when peeling awkward vegetables. To prevent rust, handwash them, (though even though I know better I still throw mine in the dishwasher. Laziness sometimes reigns.)

Nonstick Frying Pans

“I replace coated pans anytime they get a scratch,” said Simmons. “I am hyper-crazy about it. Now, I try to use more ceramic pans.” There are so many nonstick pans on the market, and none of them will last more than a few years, so that is a common problem, whether you are a Top Chef judge or not. And scratched nonstick pans are a real concern for most home cooks.

“I’ve been using Hexclad pans lately, and I’m kind of into them,” said Simmons. “They’re pretty and so much heavier than other nonstick pans.” Hexclad hasn’t tested well for us, but we do love this hybrid ceramic nonstick pan from Zwilling. It has a stainless steel exterior that not only makes it attractive but also conducts heat well. The nonstick coating is so durable so you can use metal utensils. It can go in the dishwasher and withstand oven temperatures up to 500°F.

Food

How a Family of 3 in LA Spends $400 on Groceries in One Week

Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant meals, coffee runs, and every bite in between. In this time of rising food costs, The Receipt reveals how folks—from different cities, with different incomes, on different schedules—are figuring out their food budgets.

In today’s Receipt, we follow a 36-year-old public relations professional making $100,000 a year in San Gabriel, CA. Keep reading for her receipts.

Skip ahead

The finances

What are your pronouns? She/her

What is your occupation? I work in PR at a large global firm. I was a pandemic hire and work remotely on most days. More time to cook at home!

How old are you? 36

What city and state do you live in? San Gabriel, CA, but I grew up in the Philippines

What is your annual salary? $100,000, not counting my husband’s salary of roughly $65,000; he works in community health for the unhoused population

How much is one paycheck, after taxes? $2,800

How often are you paid? Twice a month

What are your approximate fixed monthly expenses beyond food? (i.e., rent, subscriptions, insurance, bills)

Rent: $2,588 (includes water/trash/HOA)
Electricity: $150
House gas: $150
WiFi and phone: $150
Car loan: $529
Car gas: $250
Subscriptions: $30
Credit card: $500
College savings plan: $400
Kid sports and other extracurriculars: $200
Gym membership: $159
Fixed monthly total: $5,006

The diet

How often in a week do you dine out versus cook at home? I definitely eat out way more than I ever did growing up in the Philippines. But I’m a social homebody—I love staying home and hosting friends for brunches and dinners. Also, the cost of eating out adds up, and I’m trying not to spend my entire paycheck in restaurants.

That’s probably why our house is the hangout house. Everyone comes over, whether it’s my kid’s neighborhood friends, my husband’s friends, my girlfriends, or our couple friends. Meals are usually chill, and potluck-style. (Think Monica’s place on Friends.)

This week I’m trying not to eat out a single time. Will I succeed???

Do you follow a certain diet or have dietary restrictions? I don’t follow a specific diet, but I’m trying to lower my BMI/body fat percentage after a steady increase over the past three years. It’s tricky, trying to manage eating healthy while having a kid and husband who love all-you-can-eat Korean BBQ and sushi.

I try to prioritize healthier proteins and whole foods, limiting anything too processed and aiming for an even split of protein, carbs, and fat daily.

I recently started an accountability group with some gym friends who have similar health goals. We basically just send each other pictures of what we’re eating. It gives me meal ideas, sure, but the real appeal is seeing how other people eat and cook. I’m nosy, okay?

What other factors influence how you and your family eat? My Roman empire (and I’m sure many women feel the same) is “what the hell am I cooking today?” It’s my main domestic task, while my husband manages the laundry and cleaning. It never ends.

Food

37 Memorial Day Recipes (Mains, Sides, Desserts, and Drinks)

Cooking

A smash burger beef patty on a toasted potato bun with mayonnaise shredded iceberg lettuce a slice of American cheese...

Memorial Day weekend is the soft launch of summer. The group chat comes to life, the grill gets dusted off, and meals migrate outdoors. These 37 Memorial Day recipes—including cheesy brats, classic coleslaw, and no-bake cheesecake bars—are built for easy hosting, with everything you need for a backyard barbecue or casual cookout. Consider this your long-weekend game plan for starting the season right, with all the burgers, potato salad, and cobbler you could ever want. And don’t forget the watermelon wedges.

Jump ahead

Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua1/37
Super-Citrusy Carne Asada

Doused in a lime-garlic-cilantro dressing, this grilled steak comes out juicy, bright, and full of flavor. Slice it thinly and serve with warm tortillas for a Memorial Day grilling recipe that’ll steal the show.

chicken burger on a colorful plate on pink surface with a blue backdrop and basket in the background — Photograph by Maria Be, food styling by Thu Buser, prop styling by Marina Bevilacqua2/37

Photograph by Elliott Jerome Brown JR, Food styling by Emilie Fosnocht, Prop Styling by Christina Allen3/37
Cheesy Brats With Celery-Pickle Relish

Think ballpark, but better: snappy brats (or classic hot dogs) with melty cheddar and a punchy celery-pickle relish that cuts through the richness and keeps every bite balanced.

Image may contain Dish Food Meal Animal Seafood Sea Life Lobster and Plant — Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio4/37

Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen5/37
Easiest-Ever Grilled Veggie Burgers

Grilling burgers on Memorial Day weekend just feels right. For a vegetarian option, this recipe delivers: hearty, flavorful veggie burgers that hold together on the grill.

SpriteGrilled Chicken Skewers on a blue bcakground — Photograph by Scott Semler, food styling by Mieko Takahashi, prop styling by Emma Ringness6/37

Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Erica Lutz7/37
Chipotle-Citrus Ribs

Sticky, smoky, and spicy-sweet—everything you want from a rib situation, with a welcome citrusy twist.

A hot dog loaded with chili onions and mustard on top of a slim green plate. — Photograph by Elliott Jerome Brown Jr., Food Styling by Sean Dooley, Prop Styling by Erica Lutz8/37

Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia9/37
Grilled Banh Mi for a Party

Aromatic pork patties, quick-pickled vegetables, and fresh cilantro come together in this party-ready take on banh mi.

Image may contain Food — Christopher Testani10/37

Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller11/37
Sheet-Pan Chicken Souvlaki

No grill? No problem. This sheet-pan souvlaki brings backyard energy indoors, with chicken skewers and a fresh tomato-feta salad, making it ideal when the weather, or your setup, doesn’t cooperate.

Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks13/37
Adobo Mushroom Tacos

All you need is a hot oven to cook these spiced mushrooms to golden-brown perfection—but if you’d rather take things outside, they work just as well on a grill pan. Pile them into tortillas with your favorite taco toppings for a winning vegetarian cookout recipe.

A BBQ pulled pork sandwich with coleslaw and pickles — Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson14/37

Photo by Christian Harder15/37
Crispy Gnocchi Caprese

Pan-crisped store-bought gnocchi bring texture and heft to this caprese-inspired dish, with fresh tomatoes and mozzarella. It’s a summery mash-up that lands somewhere between comfort food and salad.

Falafel patties lettuce sliced cucumbers pickled red onions and harissa mayonnaise between two brioche buns. — Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely16/37

Photo by Chelsie Craig, Food Styling by Pearl Jones, Bowl from Heath Ceramics17/37
Grilled Shrimp With Old Bay and Aioli

These shrimp cook fast and disappear faster. Tossed in Old Bay and paired with lemony aioli, they’re a no-brainer for Memorial Day grilling.

Best Guacamole Recipe — Photo by Alex Lau18/37

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Tim Ferro19/37
Marinated Mozzarella and Peppadew Peppers

This low-lift appetizer combines pearl mozzarella and peppadew peppers in a garlicky, vinegary marinade. Make it ahead and let the flavors deepen—it only gets better with time.

Bruschetta on parchment paper — Photograph by Travis Rainey, Food Styling by Mieko Takahashi20/37

Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado21/37
Classic Potato Salad

Potato salad belongs at every cookout, and this is our tried-and-true recipe: creamy, tangy, and forever nostalgic. It’s one of our all-time favorite side dishes.

Smashed Green Bean and Farro Salad on a canvas — Photograph by Travis Rainey, Food Styling by Emilie Fosnocht22/37

Photograph by Heami Lee, Food Styling by Thu Buser, Prop Styling by JoJo Li23/37
Lemony Pasta Salad With Crisped Capers

Not your grandma’s pasta salad. This version is lemony, bright, and (gasp!) mayo-free, with crisped capers and toasted pine nuts bringing crunch and depth.

Cole Slaw in a white bowl on a fabric — Photograph by Emma Fishman, Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi24/37

Laura Murray25/37
BA’s Best Caprese Salad

Caprese salad screams summer, so it only feels right to kick off the season with the timeless trio of tomatoes (a combo of cherry tomatoes and heirlooms is nice), mozzarella, and basil. A drizzle of olive oil, plus flaky salt and black pepper, is all it takes to let the ingredients shine.

A colorful summer salad of corn peppers onions and avocados alongside a cutting board with extra parsley and a small... — Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Emma Ringness26/37

Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Stephanie De Luca27/37
Creamy Sesame Pasta Slaw

Creamy, nutty sesame dressing makes this coleslaw–pasta salad hybrid a true standout. Don’t be surprised if guests ask for the recipe before they’ve even finished their serving.

Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh29/37
Ginger-Lime No-Bake Cheesecake Bars

This zippy no-bake dessert comes together with ease—just be sure to give each layer time to set in the freezer before adding the next.

Image may contain Cake Cream Cupcake Dessert Food Food Presentation Icing and Ice Cream — Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen30/37

Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia31/37
Blueberry Cobbler

Easier than pie but just as satisfying, this cobbler pairs bubbling blueberries with a golden, cakey topping. Lean into summer by serving each portion with a scoop of cold vanilla ice cream.

Pie plate filled with layers of mixed berries and lush vanilla whipped cream topped with shattered vanilla wafers. — Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.32/37

Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime33/37
Rum-Soaked Fruit and Coconut Crisp Sundaes

Boozy fruit, coconut-almond crunch, cold ice cream—this sundae hits all the right notes for a playful, summery Memorial Day dessert. Plus, it’s gluten-free.

Tall grapefruit drink with a yellow background. — Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca34/37

Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia35/37
One-Bottle Vermouth Sangria

Low effort, high payoff—exactly what your holiday weekend calls for. A bottle of sweet vermouth does most of the work here; just add citrus juice, club soda, and fresh fruit, and you’ve got a crowd-pleasing sangria.

Two Cucumber Agua Fresca drinks on green tile — Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Marina Bevilacqua36/37

Photo by Alex Lau, Food Styling by Judy Mancini37/37
Margarita, No Triple Sec

Citrusy and streamlined, this margarita skips the triple sec, letting tequila and lime take center stage. It’s the kind of drink you’ll keep mixing all Memorial Day weekend.

Phoebe Fry is a Brooklyn-based food writer, cook, and illustrator. She’s worked in kitchens in Ireland, Italy, and NYC, and she currently writes The Dish on Substack. Her work has appeared in Real Simple, Wine Enthusiast, and more. You’ll most often find her haunting the cookbook section of her local … Read More

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Rebecca’s work has appeared in TASTE, Eater, Food52, The Kitchn, Serious Eats, The Strategist, and NYT Cooking, among others. Previously, she was a staff editor at a handful of media publications, as well as a freelance recipe tester, culinary producer, and stylist. Before joining Bon Appétit and Epicurious, she was … Read More