It’s the surprise of the find (in a strip mall) and the quality of cupcake (crispy where it needs to be, soft on the inside, with the oh-so-right amount of buttery frosting on top) that makes The Frosted Cupcake so irresistible. Lined-up at lunch, patrons vie to secure their favourite of the day’s rotation of cheeky flavours; from The New Yorker to the Cocoa Chanel. Word on the street is that it’s best to come early, the Salted Caramels sell out quick.
With gluten-free, dairy-free and vegan options, the Frosted Cupcake is more than just on-trend with sweet branding. Owner Trudy Bowslaugh has styled up a delight of a shop with cupcakes that are in high demand for weddings and even big-girl parties. Topping off an everyday lunch-outing with a touch of a delight, office girls smugly clutch boxes of cupcakes and ponder whether to share.