1. I can't believe it took me so many YEARS to figure this out, but instead of using spoons to transfer batter into the cupcake pan, use a quarter-cup measuring cup. It's the perfect amount of batter, and it's a lot less messy.

2. For easy coconut frosted cupcakes, put a cup or two of shredded coconut in a large bowl. Frost your cooled cupcakes with white frosting (try vanilla or cream cheese) and then turn them over, one at a time, into the bowl of coconut. Press the frosted side gently into the coconut until the whole top is covered. (This same trick also works really well with sprinkles.)

3. Have fun with toppings! Present a plateful of differently decorated cupcakes for a kaleidescope effect. Frost all of your cupcakes and then press different types of candy into the frosting. Try candy corn, gum drops, mini-marshmallows, whatever strikes your fancy.

4. If you have more cupcakes than you need for a meal, freeze the extras (before you frost them), and you'll have a ready-made dessert that defrosts quickly the next time you have surprise guests (or a late-night craving).