Cupcakeries seem to be popping up in Brooklyn by the baker’s dozen — the freshest of the batch is Williamsburg’s new Cupcakeland on Metropolitan Avenue.
The closet-sized shop is the latest in a long line of bakeries pushing a borough-wide obsession that shows no signs of slowing down: first, there were the salted caramel cupcakes at Baked, then the masala chai at Ivy Bakery in Bay Ridge, and the miniature maple-bacon cupcakes from Kumquat Cupcakery.
“I think that cupcakes are replacing the traditional cake. Why not have your own little cake? It’s more convenient,” said Cupcakeland owner Kate Lech (the “eater” to co-owner Alex Wysoczanska’s “baker”).
Lech assures us that their little bakery will have no trouble beating out the competition, with sweet varieties like apple pie and lemon-raspberry, plus a lighter than usual cake.
“You can eat half a Magnolia cupcake and you’re full,” said Lech, “but you can eat five of ours.”
But the real secret? The frosting. The “Bakeress” (as Wysoczanska likes to be called) made thousands of cupcakes at home, perfecting her buttery, light frostings before the two childhood friends from Poland decided to open shop.
“The frosting is amazing,” cooed Lech, “Every time I walk into to kitchen, I’m eating it by the spoonful.”
Cupcakeland [390 Metropolitan Ave. between N. Fifth and Havemeyer Streets in Williamsburg, (718) 388-5260].
