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.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.