It's fun to take a dozen cupcakes into the office and leave them in the kitchen with a note that says, "My daughter would have baked these if she weren't so untalented." Send a sweet message with this Groupon.
$19 for One Dozen Classic Cupcakes ($38.50 Value)
Trophy Cupcakes and Party's staff boxes up one dozen of its classic flavors, such as carrot walnut with cream-cheese frosting, vanilla, or chocolate peanut butter. You can construct your dozen with any combination of Trophy's six to eight classic flavors on a given day, which include four classic everyday flavors and two to four classic rotating flavors. You can add special and seasonal flavors, such as salted caramel or strawberry lemonade, for an additional fee.
Trophy Cupcakes and Party
At first glance, the kitchen of Trophy Cupcakes and Party could be taken for that of a gourmet restaurant. Pure Madagascar-Bourbon vanilla and Valrhona cocoa from France line the shelves, and local sweet-cream butter, free-range eggs, and fresh fruit fill the fridge. These are the ingredients Jennifer Shea uses to craft her daily rotating cupcake flavors, from chocolate nutella to gluten-free cherries jubilee. With the help of husband Michael Williamson, she distributes her decadent handheld desserts to four Seattle boutiques, which have garnered press attention to rival that of the city's finest eateries. Martha Stewart gushed about Jennifer's innovative and widely varied flavors, and Seattle magazine's readers dubbed them best cupcakes 2011-2014.
To complement their cupcakes, Trophy Cupcakes stocks a curated selection of party supplies. A cocktail-style party room in Wallingford Center, which can accommodate up to 30 guests, is available to rent for birthday parties, baby showers, and superhero business meetings.
94% of 2,835 customers recommend
“Great cupcakes and fun to buy for parties or special occasions.”
“They do cupcakes right! and their online order system works like a dream.”
“Ask for the gluten free cupcakes. As someone with Celiac's disease, it's nice not to have to make my own desserts all the time.”