Butter Lane Cupcakes

I am delighted to introduce you to Butter Lane Cupcakes! I know we mentioned them in one of our previous articles about The Most Popular Bakeries in New York City but, this time, I had the pleasure of interviewing Ms. Maria Baugh, one of the co-owners of Butter Lane Cupcakes.

How did it all start? Whose idea was it?
Two friends (Pam Nelson and Linda Lea) and I had been talking for some time about starting a business together, but we were all so busy in our jobs that there was no way we could realistically do it. Only when Pam left her job at Citibank did that really give us the opportunity to start something. And we had the audacity to think we could make a better cupcake.

Butter Lane Cupcakes
Photo courtesy of Butter Lane Cupcakes.
The name “Butter Lane” sounds so delicious. How did you come up with it?
The shop is named for a road on the east end of Long Island called Butter Lane.

What can you tell us about the people behind “Butter Lane” cupcakes?
Pam Nelson worked on Wall Street for years at Citibank. She’s now running Butter Lane. Linda Lea is a TV producer. She was the executive producer of Queer Eye for the Straight Guy and is currently the executive producer of Chopped on Food Network. I’ve been in magazines for many years. I was an executive editor at In Style, executive managing editor at Glamour and am currently the managing editor of Food Network Magazine.

Please tell us more about the delicious cupcakes you make.
We have three different cupcake flavors—chocolate, vanilla and banana. And we have about 30 different icing flavors, some of which rotate seasonally. You can choose your cupcake and icing flavor and we happily ice to order.

What’s your latest creation?
Cake pops!

Butter Lane Cake Pops

What makes your cupcakes different?
We spent more than 400 hours in the test kitchen the summer of 2008 working on our recipes. We were determined to come up with recipes that needed less sugar. We use plenty of sugar and the cupcakes are sweet, but they don’t make your teeth hurt. We also feel very strongly that high quality ingredients are the answer. We use real vanilla beans, Callebaut chocolate and fresh fruit and we do not use food coloring. These things cost a lot more, but we’re a little bit snobby about ingredients so to us it’s totally worth it.

How would you describe “Butter Lane” cupcakes in three words?
Quality ingredients rule.

Photo courtesy of Butter Lane Cupcakes

What are you up to these days? Any plans for the future?
We just opened our second location. It’s in Park Slope (240 Seventh Ave between 4th and 5th Streets)—we opened a little less than two weeks ago. We’re very excited! We have online ordering for delivery in Manhattan and parts of Brooklyn, but now we’re focusing on shipping. Soon people will be able to order online to get cupcakes and cake pops shipped anywhere in the continental US.

Anything else you’d like to share with us?
We teach cupcake baking classes in our classroom next door to the East Village shop. We’re also starting to teach at Park Slope. You can get all the info here: http://butterlane.com/classes.html

We’re now selling Blue Bell ice cream (a Texas favorite that’s hard to find in NYC) in both the East Village and Park Slope locations.

Where can we find you?

Butter Lane
123 East 7th Street
Between First Avenue and Avenue A
New York, NY 10009

Butter Lane Park Slope
240 Seventh Avenue
Between 4th and 5th Streets
Phone number tk


YouTube Channel: http://www.youtube.com/user/ButterLaneCupcakes