Sprinkle-topped cupcakes are making grown-ups young again at Cupcakes by Heather & Lori in Vancouver, British Columbia. But at San Francisco's Citizen Cupcake cafe, mini cakes--like Moka Choka--are matching grown-up tastes. ("Cup-cakes needed a makeover," says owner Elizabeth Falkner.)

Cupcakes, in short, are one hot dessert--a trend we happily endorse. To get you going on your own, we're passing along Falkner's recipes for vanilla buttermilk and chocolate chiffon cakes, plus vanilla and chocolate frostings. And, if you'd rather leave it to the pros, we have a roll call of bakeries you should know about.

Decorating tips

Patric Gabre-Kidan, pastry chef for Tom Douglas Restaurants in Seattle, shares some insider information. (We've added our favorite strategies.)

* Make sure your frosting is soft and creamy. This is especially important if you're piping it. Cold, stiff frosting will look dull and clumpy, not silky and smooth.

* Use a lot of colors. It will make each cake unique and turn the lot into instant decorations for a party.

* Don't think that sprinkles are cheesy. They can actually elevate the look.

* Mix simple decorations with more elegant ones. Colorful sprinkles aren't lowbrow beside sifted cocoa.

* Have fun with lighthearted toppings. Some of our favorites are chocolate jimmies, jelly beans, miniature M&Ms, miniature chocolate chips, peanuts, and chopped toffee, malted milk balls, or dark chocolate.

* Try artistic touches. Thin shreds of lemon or orange peel, candied lemon or orange peel, toasted coconut, candied ginger, and sugared rose petals are pretty flourishes. If using rose petals, lightly coat fresh, unsprayed ones with pasteurized egg whites, then sugar; let them dry before using.

* Use peanut butter as frosting. Stir it until creamy, then dollop on cakes; or swirl with chocolate frosting.

* Add "architectural" elements. Little meringues, miniature Oreos, or chunks of chocolate wafer cookies.

Choose a cupcake ...

1. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.

2. Sift flour, baking powder, and salt into another bowl.