Radish in Williamsburg used to stock cupcakes from different purveyors, but now they bake their own. Flavors change every now and then, but this Carrot Cupcake ($3) is a real winner. Simple with a bounty of finely grated carrots and plump golden raisins, the crumb is more akin to a muffin, hearty and moist with scent of nutmeg and cinnamon. It's topped with a light and impeccably smooth cream cheese frosting. I'm usually the type that scrapes of half the frosting. But this? I ate all of it. And then went back for another.
Also look out for the blueberry cupcake with lavender (!) buttercream and peanut butter cupcakes.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.