I've mentioned before that my first stop in Houston is always Crave Cupcakes. My plane usually lands before 10 am and I head here for a cinnamon sugar cupcake and a hot earl grey with half and half. But now I dying to try some of their recently introduced breakfast cupcakes.Along with the cinnamon sugar, they now serve walnut zucchini, lemon blueberry, almond cranberry, maple walnut, and what may prove to be a new favorite, apple streusel, a delectable little morsel filled with granny smith apples and topped with maple pecan streusel.
While Crave's presentation is modern, they are thoroughly old-school when it comes to making their cakes. All the dairy used in the recipes is from Texas farms, the vanilla is Madagascar bourbon, and there are no preservatives so they don't sell what was made yesterday today.
In fact, any cupcakes left over from the day are donated to Prepared for Life, a Houston non-profit that teaches kids life and business skills.
Makes me thirsty for some cold, flavored milk. I happen to love the ones from Promised Land Dairy in Floresville, Texas, which is about 6 miles up the road from where I spent all my summers as a kid. Wouldn't be surprised if this is where Crave gets their goods.
The interior is so beautiful. They're opening a new location this summer in West University on Kirby.