Are cupcakes still a thing?
Take a walk down M Street in Georgetown and you're bound to see hoards of tourists lined up down the impossibly (read: irritatingly) narrow roads. With Georgetown Cupcakes and Baked and Wired just a few blocks away, competition is steep. And if ask me, Baked and Wired takes the cake, pun intended, but that's another story for another day.
Where Georgetown Cupcakes are sweet and sturdy with good structural integrity, Sprinkles errs on the moist and crumbly side. Of all the places on M, Sprinkles nails the frosting-to-frosting carrier (aka cake) ratio best, but like both other shops, Sprinkles uses an American buttercream; sweet, cloyingly sweet, crusty. Okay, maybe crusty was a bit too much, but you know that sort of skin that grocery store frosted sugar cookies get (don't even pretend to not know what I'm talking about)? Yeah, that sort of crusty. Not really my thang.
Sprinkes flavors end to be on the safer side: chocolates, coconuts, vanillas, and of course red velvet variations, so it's always a safe bet for something sweet that won't make you feel too guilty about eating a cupcake the side of your head (lookin' at you, Baked and Wired, though I don't mind the massive cupcakes at all) and insider fact: the vegan red velvet tastes better than the regular version.
3015 M St NW
Washington, DC 20007
