Despite a chapter devoted to ``classic'' cupcakes, such as yellow cupcakes with buttercream frosting, this collection of single-serving treats is not for purists. It is, however, for anyone who takes delight in cutting well-known desserts down to size. Hadda (Coffee Cakes, not reviewed) reworks recipes for Boston cream pie, pineapple upside-down cake, and even tiramisó into miniature form. A chapter on what she terms ``Coffee-Cake Cupcakes,'' which are basically sweeter, moister muffins, includes Dutch Apple Crunchcakes with a crumbly cinnamon topping. A scanty chapter of only five recipes titled ``On the Light Side'' is somewhat out of place here with its No-Cholesterol Pumpkin Cupcakes; and dipping chewy macaroon cupcakes in melted chocolate and toasted almonds isn't much of a diet aid anyway. On the other hand, another brief chapter, ``Cupcakes for a Crowd,'' with recipes yielding 24 plain-flavored cupcakes apiece, is terrific. Some helpful hints and a series of frosting recipes round out the presentation, but mostly these recipes stand on their own. That is not to say that they are all perfect (a recipe for brownie cupcakes instructs bakers to transfer the batter to a two-cup measuring cup and then pour into papers--but the results are more than three cups of batter). But Hadda has hit on a genial idea and followed through on it with just the right amount of irreverence. As compact and fun as its subject.