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America's Best New Cupcakes

Slide 16 of 23

Take 5 Urban Market, Seattle

“I put bacon on my sandwiches—I wouldn’t put it on my dessert,” says chef Bryan Vietmeier. “I believe in keeping it simple and traditional.” His terrifically moist carrot cupcakes with cream cheese frosting are an F&W editor obsession. To prevent crumbs from breaking off, Vietmeier freezes the cupcakes to firm them up before frosting them with cream cheese icing. “We’ve done red velvet and double lemon cupcakes, but that carrot cake always outsells them.” take5urbanmarket.com

Photo © Quentin Bacon.
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