$8 for Six Sweet Buttercream Cupcakes at Butter Lane
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- Choose between American and French buttercream; exotic flavors, cupcake staples, and unexpected icings
- Baked with real vanilla beans, pure cocoa, fresh fruit, and local, organic dairy
| _Jump to: Reviews | The Cake Lobby_ |
Cupcakes from most bakeries come with American frosting. That’s a sweeter version of the silky egg-white-and-melted-sugar French buttercream frosting you can get at Butter Lane, the East Village cupcake den that’s ruffling the wrappers of Magnolia and ChikaLicious (Time Out New York nominated Butter Lane for 2009’s Best New Bakery).
The cupcake connoisseurs at Butter Lane let you sample frostings. Try a few in the American-style: key lime, burnt caramel, raspberry, peanut butter, coconut, and more. The French buttercream frosting (chocolate or vanilla) usually costs more, but it’s included in the cost of this Groupon, which gets you half off a box of six cupcakes (use your Groupon Monday through Wednesday and receive a bonus cupcake). The cupcakes have character beyond innovative icings and fine flavors—they’re made from pure ingredients including real vanilla beans, pure cocoa, fresh fruit, and local, organic dairy products. Stock up on cupcake staples like dark chocolate and vanilla, or fill your box with unfamiliar handheld-cakes such as grapefruit ginger and banana with cream cheese frosting.
The New York Times says Butter Lane has “a bowl of new ideas,” and food critics on Serious Eats and Cupcakes Take The Cake savor the flavors of the tiny, sweet-smelling shop. Pink floral wallpaper and a chalkboard menu make Butter Lane a cozy spot to sugar up. Let the friendly staff help you navigate the sweet seas of incredible cupcake choices.
Reviews
New York magazine, The New York Times, and food blogs Serious Eats and Cupcakes Take The Cake say Butter Lane’s cakes are tasty. Martha Stewart even featured one of its recipes on her show after a citywide cupcake competition. > * This is a beautiful cupcake. White on white on white. First things that hits you in the scent. The coconut-y, vanilla-y bakery smells. I am not normally a coconut fan, especially sweetened coconut, but this one is very good. The cake is sweet (but not too sweet) and had a bit of excessive crumble to it… One of the best things about Butter Lane (besides its cupcakes) is the scent that hits you when you open the door to the bakery. It’s warm and inviting inside, and you can see that the owners are dedicated to using organic, local ingredients wherever possible. – Stacie Joy, Cupcakes Take The Cake > * At Butter Lane, a bright little bakery at 123 East Seventh Street (First Avenue), frosting samples in various flavors and styles are set out for customers to taste, then choose. Grapefruit-ginger offers a refreshing change of pace on the tender chocolate or vanilla cupcakes ($2.50 each). Peanut butter and strawberry are other options. – Florence Fabricant, The New York Times > * If a store can survive selling one type of product, that alone should speak volumes about the product. I’m not a big cupcake fan—sometimes I downright despise them—but Butter Lane is doing quality work… The use of quality ingredients is evident after taking your first bite. – Kathy YL Chan, Serious Eats
Yelpers think Butter Lane’s cupcakes are sweet, giving it a four-star average: > * I’m sorry, but anybody who thinks Chickalicious cupcakes even approach the deliciously inventive small batches of Butter Lane needs to dislodge their head firmly from their a** promptly. – Hani K. > * It is difficult to eat other cupcakes now… get out of the Magnolia line immediately and come to Butter Lane. Sit in the park or the tables outside and eat your cupcake. Contemplate the meaningless of a life without cupcakes. You will be satisfied. – Rachel G. > * Absolutely the greatest cupcake I’ve ever had in my life! – Cindy D.
The Cake Lobby
Cupcakes are increasingly replacing full-sized cakes as America’s favorite cake treat—a fact that has not escaped the powerful Cake Lobby. The Cake Lobby, representing the interests of the country’s traditional-cake bakers, has taken the following steps to combat the rise of cupcakes:
- Delivers one free full-sized cake to every home each Thursday.
- Released a cloud of specially bred and trained day-bats to dive-bomb cupcake-eaters in public places.
- Mailed every house the helpful pamphlet How Cupcakes Caused The Economic Crises of 1929 and Today.
- Choose between American and French buttercream; exotic flavors, cupcake staples, and unexpected icings
- Baked with real vanilla beans, pure cocoa, fresh fruit, and local, organic dairy
| _Jump to: Reviews | The Cake Lobby_ |
Cupcakes from most bakeries come with American frosting. That’s a sweeter version of the silky egg-white-and-melted-sugar French buttercream frosting you can get at Butter Lane, the East Village cupcake den that’s ruffling the wrappers of Magnolia and ChikaLicious (Time Out New York nominated Butter Lane for 2009’s Best New Bakery).
The cupcake connoisseurs at Butter Lane let you sample frostings. Try a few in the American-style: key lime, burnt caramel, raspberry, peanut butter, coconut, and more. The French buttercream frosting (chocolate or vanilla) usually costs more, but it’s included in the cost of this Groupon, which gets you half off a box of six cupcakes (use your Groupon Monday through Wednesday and receive a bonus cupcake). The cupcakes have character beyond innovative icings and fine flavors—they’re made from pure ingredients including real vanilla beans, pure cocoa, fresh fruit, and local, organic dairy products. Stock up on cupcake staples like dark chocolate and vanilla, or fill your box with unfamiliar handheld-cakes such as grapefruit ginger and banana with cream cheese frosting.
The New York Times says Butter Lane has “a bowl of new ideas,” and food critics on Serious Eats and Cupcakes Take The Cake savor the flavors of the tiny, sweet-smelling shop. Pink floral wallpaper and a chalkboard menu make Butter Lane a cozy spot to sugar up. Let the friendly staff help you navigate the sweet seas of incredible cupcake choices.
Reviews
New York magazine, The New York Times, and food blogs Serious Eats and Cupcakes Take The Cake say Butter Lane’s cakes are tasty. Martha Stewart even featured one of its recipes on her show after a citywide cupcake competition. > * This is a beautiful cupcake. White on white on white. First things that hits you in the scent. The coconut-y, vanilla-y bakery smells. I am not normally a coconut fan, especially sweetened coconut, but this one is very good. The cake is sweet (but not too sweet) and had a bit of excessive crumble to it… One of the best things about Butter Lane (besides its cupcakes) is the scent that hits you when you open the door to the bakery. It’s warm and inviting inside, and you can see that the owners are dedicated to using organic, local ingredients wherever possible. – Stacie Joy, Cupcakes Take The Cake > * At Butter Lane, a bright little bakery at 123 East Seventh Street (First Avenue), frosting samples in various flavors and styles are set out for customers to taste, then choose. Grapefruit-ginger offers a refreshing change of pace on the tender chocolate or vanilla cupcakes ($2.50 each). Peanut butter and strawberry are other options. – Florence Fabricant, The New York Times > * If a store can survive selling one type of product, that alone should speak volumes about the product. I’m not a big cupcake fan—sometimes I downright despise them—but Butter Lane is doing quality work… The use of quality ingredients is evident after taking your first bite. – Kathy YL Chan, Serious Eats
Yelpers think Butter Lane’s cupcakes are sweet, giving it a four-star average: > * I’m sorry, but anybody who thinks Chickalicious cupcakes even approach the deliciously inventive small batches of Butter Lane needs to dislodge their head firmly from their a** promptly. – Hani K. > * It is difficult to eat other cupcakes now… get out of the Magnolia line immediately and come to Butter Lane. Sit in the park or the tables outside and eat your cupcake. Contemplate the meaningless of a life without cupcakes. You will be satisfied. – Rachel G. > * Absolutely the greatest cupcake I’ve ever had in my life! – Cindy D.
The Cake Lobby
Cupcakes are increasingly replacing full-sized cakes as America’s favorite cake treat—a fact that has not escaped the powerful Cake Lobby. The Cake Lobby, representing the interests of the country’s traditional-cake bakers, has taken the following steps to combat the rise of cupcakes:
- Delivers one free full-sized cake to every home each Thursday.
- Released a cloud of specially bred and trained day-bats to dive-bomb cupcake-eaters in public places.
- Mailed every house the helpful pamphlet How Cupcakes Caused The Economic Crises of 1929 and Today.