The Best Cupcake Hacks from America’s Test Kitchen

Cookboomarked! is our new series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.

Cupcakes are essentially all the best parts of cake with its swirly frosting and fun decorations. But actually getting from cake batter to Instagram-worthy cupcakes can be daunting. You have to figure out how to get the batter into the cups without spilling, and then how to frost each individual cupcake, never mind how you even move two dozen of something. Jack Bishop, creative director for America’s Test Kitchen, let us in on a few top secret hacks for making them like a pro every time and shared his gluten-free confetti cupcake recipe from his new cookbook, America’s Test Kitchen The Perfect Cake ($23).

1. Portioning Batter

Spring-loaded ice cream scoops aren’t our favorite for ice cream, but we found a better use for them: portioning cupcake batter. Our foolproof way for filling muffin tins is to portion 1/3 cup of the batter into each cup and then circle back and evenly add the remaining batter with a spoon. A #12 ice scoop (which holds 1/3 cup batter) makes it easy to portion batter without making a mess around the edges of the pan. Spray the scoop with vegetable oil spray so the batter slides off.

2. Cupcakes to Go

Toting a single cupcake for a take-along snack sounds like a good idea—until you’re faced with squished cake and frosting. To safely transport a cupcake, lay the lid of a clean pint-size deli container upside down and place your cupcake on it. Invert the container, slip it over the cupcake and down onto the lid, and seal it shut, thus creating a safe shell around the cupcake.

3. Baking Outside the Tin

If you don’t own a muffin tin, we found that foil liners are sturdy enough to hold our cupcake batters. Simply arrange the liners on a rimmed baking sheet and then fill them with batter. Note that cupcakes baked in a muffin tin brown on both the bottom and sides. If the cupcakes are baked without a muffin tin, only the bottoms (and not the sides) will brown.

4. A Simple Frosting Technique

Place 2 to 3 tablespoons of frosting on each cupcake, forming a thick layer. Using a small offset spatula, spread to create a flat top. Using the spatula, smooth the frosting so its flush with the edges of the cupcake. Reflatten the top as necessary.

5. A Top-Notch Tool

An offset spatula is a must-have tool for creating smooth frosting coatings for layer cakes. But don’t dismiss its little sister—a small offset spatula is much better than a butter knife for neatly topping cupcakes with frosting. We tested five offset spatula models and, to our surprise, found significant differences. Thin blades wobbled and wooden handles absorbed odors. Our top choice, the Wilton 9-inch Angled Spatula ($8), has a sturdy, round-tipped blade and an easy-to-grip polypropylene handle that offers great control. Sleek, sturdy, and comfortable, this blade was just about flawless.

Gluten-Free confetti cupcake recipe

(Makes 12 cupcakes)

Ingredients:

Cupcakes:

  • 4 ounces white chocolate, chopped coarsely
  • 6 tablespoons vegetable oil
  • 6 1/2 ounces (2/3 cup plus 1/2 cup) gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 ounces (1/2 cup) sugar
  • 1/3 cup sour cream
  • 1/4 cup rainbow sprinkles

Frosting:

  • 3 cups vanilla frosting 
  • 3 tablespoons rainbow sprinkles

Directions:

  1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 12-cup muffin tin with paper or foil liners. Microwave chocolate and oil in bowl at 50 percent power, stirring often, until chocolate is melted, about 2 minutes; whisk until smooth and let cool slightly. Whisk flour blend, baking powder, baking soda, xanthan gum, and salt together in second bowl.
  2. Whisk eggs and vanilla together in large bowl. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and sour cream until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth. Gently whisk in sprinkles until thoroughly incorporated.
  3. Divide batter evenly among prepared muffin cups. Bake until tops are set and toothpick inserted in center comes out clean, 19 to 22 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from muffin tin and let cool completely on rack, about 1 hour. (Unfrosted cupcakes can be stored at room temperature for up to 24 hours.)
  4. Stir sprinkles into frosting. Spread or pipe frosting evenly on cupcakes. Serve.

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(Photos and recipe via America’s Test Kitchen’s The Perfect Cake)

Cookbookmarked! is our series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.

If there’s one person who can teach you how to cook soul food, it’s Top Chef alum Carla Hall. Hall's third cookbook, Carla Hall’s Soul Food ($19), is great for the home cook who wants the comforting flavors of Southern food every day. With a healthy mix of approachable, veggie-centric weeknight recipes — and plenty of special-occasion dishes like fried chicken and caramel cake — Hall says in her intro that her recipes “capture all the soulfulness of soul food but don’t make you feel like you’re gonna die afterward.” Read on to learn what you can expect from the book and get a sneak peek of the gingerbread cake recipe that’s here just in time for holiday suppers.

Carla Hall’s Soul Food: Everyday and Celebration by Carla Hall and Genevieve Ko

Plenty of cookbooks claim to be uncomplicated, but after years of demonstrating easy recipes for home cooks on The Chew, Hall actually delivered on that promise. You can find all of her ingredients at your everyday grocery store, and you won’t need fancy equipment like a mandoline slicer or the hottest new blending device. That makes it realistic to whip up three different veggie dishes in one night (as Hall often does), like chopped salad with buttermilk dressing, blackened beans with lemon and chile, and smashed potatoes with mustard mayonnaise drizzle.

Vegetables do compose a hefty chunk of the book, but it’s still full of indulgent celebration foods, like meaty tomato mac and cheese and fried shrimp with creamy comeback sauce. There’s also an entire section on beans and several pages devoted to cornmeal for classics like johnnycakes, cornbread, and grits. And if you can get through the savory section before running to the kitchen, you’ll drool all over the desserts pages, which includes banana pudding, sweet potato pie, a homemade version of Little Debbie oatmeal cookies, and a strawberry cake that smells like summer.

And maybe best of all: Carla Hall’s Soul Food is more than just a cookbook: It’s a history of the cuisine. While it would be easy to believe that her fluffy angel biscuits magically appeared from the heavens, Hall makes it clear in the introduction that her recipes date back much further than her lifetime. She explains that soul food, “the true food of African Americans,” originates from slaves, who relied on seasonal vegetables, beans, and grains as their foundational diet. “For this book, I tried to imagine what my ancestors would be cooking from the farm if they were alive today,” Hall writes. “By looking to our roots, I’m showing you how delicious and healthy true soul food is.” These personal stories, dispersed throughout the book, make each bite just as meaningful as it is tasty.

If you’re itching to test out Carla Hall’s Soul Food, here’s a holiday-ready recipe you’ll want the whole family to try. Canola oil replaces much of the butter for a lighter cake, and lemony curd boosts the brightness of the cream cheese frosting.

Carla Hall’s Soul Food: Everyday and Celebration by Carla Hall and Genevieve Ko

Gingerbread Layer Cake With Lemon Cream Cheese Frosting

(Serves 12)

Go all out for Christmas. This cake combines the warmth of wintry gingerbread with a lemony frosting that tastes like sunshine. When I made this for my family, my nieces and nephews went crazy over it. It was the best gift I could’ve given them.

Make ahead: The cake layers keep at room temperature tightly wrapped for up to 2 days. The lemon curd can be refrigerated for up to 2 days. The assembled cake can be refrigerated for up to 1 day.

Ingredients:

Gingerbread Cake:
  • 4 tablespoons (2 ounces) unsalted butter, softened, plus more for the pans
  • 2 cups all-purpose flour
  • 1 1/3 cups packed dark brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 2/3 cup molasses
  • 2 teaspoons pure vanilla extract
  • 1/3 cup hot water
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
Lemon Frosting:
  • 2 tablespoons freshly grated lemon zest
  • 3/4 cup fresh lemon juice
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 10 tablespoons unsalted butter, cut into tablespoons
  • 2 (8-ounce) blocks cream cheese, softened
  • Confectioners’ sugar (optional)

Instructions:

  1. Make the cake. Preheat the oven to 375°F. Butter three 8-inch round cake pans, line with parchment paper, and butter the parchment.
  2. Sift the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves into the bowl of an electric mixer fitted with the paddle attachment. In a medium bowl, whisk the eggs, egg yolks, molasses, and vanilla. In a small bowl, stir together the hot water and buttermilk.
  3. Mix the dry ingredients on low speed until well blended. Add the 4 tablespoons butter and the oil and continue mixing on low until the mixture resembles fine crumbs. With the machine running, add the egg mixture and beat just until incorporated, then add the buttermilk mixture in a steady stream. Scrape down the bottom and sides of the bowl and mix again just until evenly combined. Divide the batter evenly among the three prepared pans.
  4. Bake until a cake tester comes out clean, 20 to 25 minutes. When you lightly touch the top of the cake, it should feel a little bouncy but still show the indentation of your finger. Let cool in the pans on wire racks for 10 minutes. Unmold the cakes and place top side up on the racks. Let cool completely.5. Make the lemon frosting. Whisk the lemon zest and juice, granulated sugar, egg yolks, and 6 tablespoons of the butter in a medium saucepan over medium-high heat until bubbles begin to form around the edges of the pan, about 3 minutes. Reduce the heat to medium-low and stir continuously with a spatula until thick enough to coat the spatula, about 10 minutes. Strain through a fine-mesh sieve into a large bowl.
  5. Stir in the remaining 4 tablespoons butter, 1 tablespoon at a time, letting each addition melt before adding the next. Press plastic wrap directly against the surface and refrigerate until cold and stiff.
  6. Beat the cream cheese by hand in a large bowl just until smooth. Whisk the lemon curd to loosen it, then add to the cream cheese. Fold until well combined.
  7. Assemble the cake. Place one cake layer, bottom side up, on a cake plate. Spread one third of the lemon cream evenly on top, leaving a 1-inch rim, and gently press another cake layer, bottom side up, on top. Spread half of the remaining lemon cream on its top, leaving a 1-inch rim; then top with the final cake layer, top side up. You can either dust with confectioners’ sugar and serve with the remaining lemon cream or spread the remaining cream on top. Refrigerate until set, at least 2 hours.

For more special-occasion desserts, follow Brit + Co on Pinterest.

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

(From the book Carla Hall’s Soul Food: Everyday and Celebration by Carla Hall and Genevieve Ko. Copyright © 2018 by Carla Hall. Published on October 23, 2018, by HarperWave, an imprint of HarperCollins Publishers. Reprinted by permission.)

This post has been updated.

I've been on the edge of my seat for Anne Hathaway and Dakota Johnson's Verity (even before I saw It Ends With Us), and after hearing about the first look that aired at CinemaCon this week, the internet is even more locked in on the “gothic, psychosexual thriller” (as the film's described by director Mike Showalter) than they've ever been.

Here's what the Verity cast, including Anne Hathaway, Dakota Johnson, and Josh Hartnett, had to say about the new movie from Colleen Hoover.

What is Verity about?

Any Colleen Hoover fan knows the Verity movie revolves around Lowen Ashleigh (Dakota Johnson), who gets hired by Jeremy Crawford (Josh Hartnett) to finish his wife's novels. Renowned author Verity Crawford (Anne Hathaway) is no longer able to write after a tragic accident, but what begins as an exciting project takes a turn for the horrifying when Lowen discovers Verity is hiding a terrible secret.

Anne Hathaway promises 'Verity' is worth "waiting for."

At Amazon MGM's CinemaCon presentation, the Verity cast, Colleen Hoover, and Mike Showalter offered attendees a new look at the movie via video message.

“My character Verity Crawford is an accomplished author with a tragic past,” Anne said, while Dakota joked, “Or is she?”

Josh added, “My character, Jeremy Crawford, is a devoted husband who’s committed to protecting his wife’s legacy.”

“Or is he?” Dakota said again.

“One thing we can say for sure is that seeing Verity in theaters will give fans the shared experience they’ve been waiting for," Anne promised.

And everyone's losing it over the "wild" footage from CinemaCon!

The presentation also included the first trailer for the movie, which showed Verity and Jeremy meeting at a bar — which explains those iconic set leaks of Anne Hathaway and Josh Hartnettrunning through the streets of New York! And when Jeremy's introduced to Lowen and brings her to their giant home, he tells her "she's the only writer who can do this"...and then they begin their own illicit affair. And as they have a hot make out sesh on the couch, Lowen realizes she's kissing Verity and not Jeremy. Wow.

"Just saw the first footage for VERITY starring Josh Hartnett, Anne Hathaway, and Dakota Johnson," @JoeySpielberg says on X. It looks like it’s gonna be good but I honestly couldn’t tell you the plot is but it’s definitely gonna be wild. Seems like a movie you just don’t know what happens next."

"The footage showcases a sexy, mind-bending thriller," @howatdk agrees.

We're sure to see many more shocks and surprises when Verity hits theaters May 15, 2026.

Check out the 10 Most-Anticipated Book-To-Film Adaptations We Can't Wait To See In 2025.

A new Trader Joe’s skincare find just hit shelves, and beauty fans are already reeling about its similarities to more luxury products! The night cream features a handful of ingredients that are commonly found in pricier skincare options, but this TJ’s pick costs a fraction of its suspected competitors.

As a Versed Sweet Relief overnight cream loyalist (I use it every single day without fail), I must say I'm thoroughly convinced to try this new Trader Joe’s item after reading shoppers’ reactions!

Scroll on to discover the all-new Trader Joe’s skincare product worth adding to your routine!

Reddit

Trader Joe’s Night Cream is a brand-new addition to their collection of skincare goodies. In fact, it’s so new that it’s not listed on their website quite yet. Despite its newcomer status, tons of shoppers are already buzzing about the Trader Joe’s Night Cream.

Reddit

One TJ’s fan on Reddit surfaced the new find on the r/TraderJoe’s subreddit, and skincare lovers were super quick to chime in.

Per the post, the Trader Joe’s Night Cream is formulated with Irish sea moss extract, a fermented mushroom complex, ceramides, and sodium hyaluronate. It’s also unscented, which can be super beneficial for sensitive skin in need of moisture.

The TJ’s fan that found the night cream on shelves reported that it is “very thick but dry at the same time. I really had to work it into the skin,” they said. “Very odd consistency.”

Kaboompics / PEXELS

Another shopper that tried the Trader Joe’s Night Cream weighed in on their experience:

“Using it sparingly since I’m quite pregnant and don’t want to mess with sensitive skin but so far it’s quite nice!” they said. “Thick but not greasy in the slightest. I still feel it on my skin when I rinse my face in the AM which means it held up overnight in my dry altitude climate.”

Cottonbro Studio / PEXELS

Several more users compared this new TJ’s formula to other products on the market, mentioning Asian beauty and even retinol for its anti-aging benefits.

“It’s interesting to see all the fermented ingredients in this!” one person commented. “I know that they have been very popular in Asian skincare for years, but I don’t see it that often in the States. I’m excited to try this! Thanks for sharing, I’m going to be on the lookout now.”

“Based on the ingredients list, I suspect this might be a Korean product,” another TJ’s shopper agreed.

“Irish Sea Moss is considered an excellent retinol alternative so if it agrees with one’s skin, not a bad option for those who can’t tolerate or don’t want harsh actives,” one more skincare fan noted.

MARA Beauty

One Redditor confirmed that a single 2-ounce jar of the Trader Joe’s Night Cream cost just $9. Similar moisturizers that leverage sea moss in their formulas (like Wildling’s Moonbounce 2% Bioretinol Irish Sea Moss Plumping Moisturizer and MARA's SeaDream Algae Crème) average around $73, which is insane.

KoolShooters / PEXELS

This TJ’s find could be a great way to try out the sea moss skincare wave without shelling out a fortune! Per episode 87 of The Inside Trader Joe's Podcast, it’s certifiably “high-quality” and “incredibly functional.”

Subscribe to our newsletter to discover more amazing Trader Joe's products!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

Jenna Bush Hager chose Holly Gramazio's The Husbands as her book club's April pick in 2024 and it became an instant bestseller. Evidently, Apple TV took notice and decided it would be an excellent idea to adapt it into a new drama series! We're fond of adaptations here, so we're elated to this fresh storyline come to life. But, guess what else we're intrigued about?

The Husbands series has already found it's lead star in Ted Lasso and Fargo actress Juno Temple! Her characters are fan favorites, so we're sure she's going to do her lead role in this series justice.

Scroll to learn more exhilarating news about The Husbands series!

What is 'The Husbands' about?

Amazon

The Husbands chronicles one woman's journey as she explores an ever-changing life with different men she's never met before. But this isn't a tale of reckless one-night stands. On the contrary, Lauren will be as confused as readers and viewers because she's not sure what's happening.

It all begins with her return to her home and the realization that a man who's strangely familiar with her is calling himself her husband. Unbeknownst to her, she's been married to Michael for a while despite not knowing who he is. What's even more ironic is that her friends think something's wrong with her because they know who her husband is.

In the midst of trying to decipher this phenomenon, Lauren's shocked when Michael disappears into the attic and a new man returns in his place. As she watches her surroundings change to accommodate life with him, Lauren slowly realizes her attic has created a portal that allows her to live out different fantasies with a revolving door of men. But, she'll have to ask herself what she really wants and if she's willing to hang on to one reality instead of wishing for more.

Has more cast information been released?

Diana Patient

Holly Gramazio, Author of The Husbands

We know Juno Temple will star in The Husbands, but there haven't been more cast announcements just yet (via Variety). There's so many options for the many spouses she could have which makes us want to dream about our own casting wishlist.

Who's the executive producers of the series?

Diana Patient

Holly Gramazio, Author Of The Husbands

According to Apple TV+, writer Miriam Battye (Succession) will be executive producing The Husbands with Craig Gillespie (I, Tonya), and Annie Marter of Fortunate Jack Productions (The Devil All The Time), author Holly Gramazio and A24.

We love when authors are allowed to give their input in TV or film adaptations!

When will 'The Husbands' premiere on Apple TV? 

Production hasn't started on The Husbands TV series yet, but we'll share more information once it's available!

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Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.