I know, I know: my moniker doesn’t exactly scream “cupcake aficionado”. Yet I do know my way around a kitchen, so it was with happiness in my heart that I visited the first outpost of Little Cupcake Bakeshop in Manhattan, newly opened on the corner of Mott and Prince, for a press event that showcased everything good about this newest cupcake shop in the city.
Through enacting a whole slew of initiatives, from local sourcing and recycled building materials to employing 100% wind power and carbon offsets, the Bakeshop strives to be as environmentally friendly as possible, and to that end, they’ve made themselves carbon-neutral.
The four brothers from Brooklyn gutted the building, floor to ceiling, to come up with a warm, inviting space that can hold a good 30-40 cupcake lovers, with a bunch of other treats waiting to be tried as well. In the back awaits Illy coffee at the coffee bar; it’s certainly rare to find an outpost in Manhattan for the famed Italian roaster.
All that’s wonderful, but how are the baked goods?
I started off with the two signature cupcakes, the Coney Island (top right) and Mott Street (top left), exclusive to the Manhattan location. Also appearing, you’ll note the fall seasonal flavor, Pumpkin Spice, and a classic Red Velvet cupcake.
The Coney Island’s inspiration is the addition of cotton candy (okay, spun sugar) to the buttercream frosting. It’s a standard vanilla cupcake, but as I had hoped, it’s really tasty vanilla cupcake. The frosting is quite sugary-sweet, but not particularly eye-opening. All told, it’s a good introduction to how Little Cupcake Bakeshop makes a basic cupcake, and I have to say, I’m happy with this. Very happy.
But then there’s the Mott Street: Tiramisu in cupcake form. Sure, those aren’t ladyfingers, nor does the cake taste like ladyfingers (nor vanilla, but I’m assured it is). But you can smell the coffee, and you can see the espresso buttercream penetrating that cake. What’s that white stuff on top? Why, mascarpone, dusted with espresso sugar of sorts. The Mott Street was easily the star of the show for me; almost savory instead of sweet, and just a wonderful layering of flavors with every bite. I was an instant fan, and had they not run out, I’d have taken another home.
Are you a fan of pumpkin pie or pumpkin beers? I’m not. If you are, you’re going to like the Pumpkin Spice cupcake: it’s actually fairly muted with the clove-nutmeg-allspice? pie spices, which enabled me to eat my fair share and be objective. The frosting is just orange-colored buttercream, not flavored, so that was a relief. I appreciated the craftsmanship with this, and it makes me look forward to the winter seasonal, the S’mores cupcake!
It’s pretty much accepted that every cupcake bakery in the history of the world has to bake Red Velvet cupcakes. The Bakeshop also makes a Blue Velvet, which would have been awesome as it’s blueberry, but alas, that proved too popular and had sold out. So Red Velvet it was, and the cake was tasty as expected, a little denser than the others I ate but a classic version.
Of course, once I was told that not only are there cupcakes, but pudding, cheesecake, and lots of other sweets, I had to try the banana pudding: layers of vanilla wafers and banana slices covered in vanilla pudding. You could have fooled me: even fresh, the pudding had picked up a ton of banana flavor, and it was so creamy and, well, excellent. I do wish the layers were easier to get to in the plastic cup in which it was served so that each spoonful could include wafer and banana, but the whole treat was so good I really didn’t think about it too much. I also went home with the pudding, and after a few days, it just gets more amazing. It’s no wonder it’s a huge seller in the shop in Bay Ridge. I suspect it’s going to kill in SoHo too.
At the end of the gluttony, I was handed a box of goods for home, figuring it to just be cupcakes. Not so! In the back you’ll see two mini (four-inch) cheesecakes: Oreo and raspberry. They’re so dense and beautiful, though I didn’t mind spoiling them by devouring them over the weekend. In front are the pumpkin spice and red velvet cupcakes, flanking a peanut butter cupcake — just the thing for lovers of peanut butter, I will say.
I love that the Little Cupcake Bakeshop is family-run, very friendly, warm and inviting. Plus, the prices are reasonable, and, well, I do like Illy coffee. As a capper? If you have an idea for a cupcake, and you’re willing to pony up for at least a couple dozen, they will make them for you. Well, within reason: you can probably get bacon cupcakes, but hot dog cupcakes might be a no-go. At the end of the day, they bakle a mean cupcake, cheesecake, and I’m sure the layer cakes and breakfast pastries are well-made too. But you have to try that tiramisu cupcake — with a banana pudding and a cup of coffee. Pure deliciousness!
Little Cupcake Bakeshop
30 Prince Street
(212) 941-9100 begin_of_the_skype_highlighting (212) 941-9100 end_of_the_skype_highlighting
http://www.littlecupcakebakeshop.com
Please note that everything in this post was courtesy of Little Cupcake Bakeshop. I received no monetary compensation for this review, nor was I obliged in any way to post about anything, positively or otherwise. This is my own opinion and I feel it was unbiased; you are free to take from this what you will.
Lkp says
I love these guys! I have been to the Bay Ridge location way too many times, but thanks for giving me one more reason: pumpkin spice cupcakes!
BeerBoor says
Pumpkin spice is limited-time, of course, so I’d guess Thanksgiving or so is your last week for those unless you special-order a batch at some other point in the year. I’m sure they’d appreciate hearing from you again!
T.C. says
Cucpakes LOOK decent. I am curious about their flavors. Hmmm, tiramisu cupcake…
The inside of the store reminds me of Magnolia though (the one near Rock center). 😛
Connie says
The mini cheesecakes look yummy. But I would much prefer a slice of cake over cupcakes, as they can easily be overbaked. I don’t really see the appeal of red velvet cake/cupcakes in general, considering it is just food coloring (And a tiny bit of cocoa powder) that makes it different than say, basic yellow cake. The only red velvet I’ve liked so far is Paula Deen’s recipe, but with twice the cocoa, half the coloring.
BeerBoor says
I’m led to believe it’s a reaction with the cocoa that causes a lot of the red, with food coloring picking up the slack. That’s why I wanted to see the Blue Velvet — it’s not at all like a red velvet cupcake in that the flavor-adding ingredients make it blue.
@T.C. — I’m telling you, that tiramisu is the real deal. I was skeptical too. But shame on you for mentioning Magnolia :P.
Connie says
I have read that somewhere, is vinegar and baking soda combining that makes the cocoa give the cake the red color, but only with cocoa that is not Dutch processed. I find that the duller red color is acceptable, I can’t really fathom the thought of ingesting that much red food coloring. Although a Blue Velvet cupcake does have its appeal, since you rarely see that, especially if it is blueberry flavored. Hope to read a review on when you get to try it! Red velvet cake does make me think of Steel Magnolias, armadillo groom’s cake 🙂
BeerBoor says
Or better yet, I’ll let you taste the Blue Velvet and report back! Though I definitely have to go back soon.
Feisty Foodie says
The acid in buttermilk and the cocoa, and yes, only if it’s not Dutch processed, it becomes quite red. If it is, most people use red food coloring to boost it, and I agree – why bother? I just want to taste yummy cake, not food coloring. That said, I do enjoy a properly made slice of red velvet cake!!!
Connie says
I’d have to agree, yummy cake definitely trumps food coloring! But sadly, I probably will not taste those Blue Velvet cupcakes any time soon as I live in California. I enjoy reading your blog, your food adventures in places other than the ones I know.
BeerBoor says
Aww. You had my hopes up, Connie! Now I’ll have to drag Feisty Foodie there instead.
T.C. says
No shame whatsoever. The setting is very similar.
I didn’t say I liked Magnolia’s because I do not. I’d hope LCB is much better.
BlindBakerNYC says
I didn’t think the Pumpkin Spice was pumpkin-y enough; I actually thought you’d gotten the name wrong and had given me a carrot cake cupcake because that’s what it tasted like to me. 🙁 Sorry for doubting you, buddy.
BeerBoor says
I hope you mean not pumpkin spice-y enough; pumpkin would be… unpleasant in a cupcake. And we should cut them some slack, seeing as the cupcake was a few days old.
d says
I love the Bay Ridge location, their seasonal pumpkin cheescake is what I go for, that is full of nummy pumpkin spiciness.
jessica says
I love their Black and White cake! Tastes like a little bit of Heaven!!!