The Sweet Escape

Eric Levin/Elevin Photography

In the age of cupcakes, Sweet Boston is building an empire.

Sweet’s empress, Courtney Forrester, was on a quest for the perfect cupcake. After declaring a truce with her own kitchen, she enlisted the aid of executive pastry chef Jennifer Warshaw. The result? Fresh baked decadently delish cupcakes that are fun for the kids yet sophisticated enough to put out at your next dinner party.

Forrester’s army of bakers report to the Sweet kitchen each morning to bake the cupcake from scratch, using high quality, fresh, local ingredients. Classic flavors include: “The Sweet Cake,” vanilla bean cake topped with Sweet’s signature buttercream frosting in vanilla or chocolate; “Red Velvet,” the deepest red and topped with cream cheese frosting, it would make any traditionalist proud; and “Organic Karat,” a carrot cake with shredded carrots, crushed pineapple, cream cheese frosting and topped with an edible gold leaf petal.

Sweet’s most delectable treats are the seasonal flavors. This spring’s “Lemon” and “Chocolate Caramel” were on the top of my list. The fresh gooey lemon infused in vanilla bean cake and topped with lemon buttercream frosting and jelly beans was an exquisitely innovate twist on the vanilla cupcake. The chocolate caramel’s cake was perfectly moist and drizzled with just the right amount of caramel to hold me a few steps back from a sugar coma.

The adorably chic shop has been operating out of Boston’s Back Bay neighborhood for almost a year and just launched its second location in Harvard Square. Cupcakes as brain fuel for the Ivy Leaguers… perhaps I can justify my weekly cupcake intake now.