For anyone growing up in the ‘60s and ‘70s, cupcakes were staples brought to school and parties. Then, sadly, the little cake in a paper cup lost favor -- on the verge of extinction, like the gelatin molds of the era. Thankfully, a new generation discovered the sweet treat, and foodie visionary Pamela Jenkins left a well-paying job to open The Cupcakery in 2005.
The original cupcake bakery is still in business at its original location, featuring classic flavors and introducing new tastes. The business has also expanded into baking custom cakes with choices of 10 flavors, eight fillings, and eight flavors of frosting. All cupcakes and cakes are made with the freshest ingredients and baked on premises. Frostings contain 100% fresh butter and cream cheese. And no shortening is used in any recipes.
Thrillist writer Robert Kachelriess recommends Cupcakery as a great place to satisfy a sweet tooth. Takeout and delivery are available. But be warned: There is no seating (except for waiting customers).