Gluten Free! Mochi cupcake (made with Mochiko sweet rice flour) baked with cranberries topped with black sesame and white chocolate buttercream frosting, a drizzle of white chocolate, and decorated with a kawaii cranberry fondant disc
Gingerbread cupcake with a coconut cream cheese buttercream frosting and topped with a sprinkling of shredded coconut
Matcha green tea and pumpkin spice cupcake layered striped zebra effect topped with a swirl of matcha and pumpkin spice buttercream frosting
Chocolate cupcake with a miso caramel filled center topped with a miso caramel buttercream frosting
Thai tea and condensed milk soaked vanilla cupcake topped with condensed milk mascarpone buttercream frosting and finished with a dusting of cinnamon powder
Inspired by the traditional Thanksgiving dish: sweet potato casserole. Filipino purple sweet potato (ube) infused cupcake with Ube buttercream frosting studded with toasted mini marshmallows
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Small and Sweet Bake uses nuts, wheat, dairy, and soy products in our facility. We caution those with severe nut, wheat, and dairy allergies against consuming our cupcakes. Before placing your order, please inform us if anyone in your party has a food allergy.