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The tiny, well-lit sliver of a bakery sports a neo-1950s look, with a retro, pastel color scheme and fake pressed-tin ceilings—and its college-age patrons may perhaps be more attracted to the décor than the desserts. The cupcakes come in traditional yellow and chocolate and are topped with a thick, fat beret of yellow, pink, green, peach, or brown buttercream icing. The kitchen isn't as consistent as it could be—the cupcakes are often dry and crumbly, and their icing cloyingly super-sweet. If you must indulge, the Devil Dog cupcake has an appealingly light and gooey icing. Other specialties include the Lady Baltimore, red velvet, and sour-cream spice cupcakes. The bakeshop does a booming business in takeout cupcakes and layered 7- and 9-inch cakes; the cakes are also available for consumption in doorstopper slices. These tend to be hit or miss, but the carrot cake is usually moist and chunky. The bakery also sells muffins, brownies, Cocoa Krispie squares, pecan pie bars (the topping tastes like pecan gum), assorted individual cheesecakes that are shockingly sticky, and seasonal pies. And if you're in the mood for a 64-ounce tub of banana pudding with Nilla wafers, look no further. — Nina Mehta

Whether you order one cupcake or 500, the price is $2 per unit. Inscriptions (up to one word per cupcake) cost 50 cents extra per cupcake.

Delivery
The bakery delivers to corporate offices on weekdays.