Favorite Cupcakes on the Outskirts of Baltimore City | Kupcakes & Co. | Elkridge, MD

Every Tuesday through the month of March we began counting down our Top 5 favorite cupcake places outside of Baltimore City and today, we are finally at #1! In order to make sure we did the proper research and included places that would “qualify” we decided that any place that was within a 45 minute drive from the Baltimore City boundary would be included. If you don’t see a place that you think should have been featured in our Top 5 let us know! We do our best to research where the cupcakes are, but there is no better way to find out than a recommendation!

We can’t say enough great things about Kupcakes & Co., located off Meadowridge Road in Elkridge, MD. Their little shop (which you can find around the back of a small shopping center) is stylishly decorated in their signature pink and black and features a custom built cupcake display case.

(Love the black and pink colors with the polka dots!)

(I’ve never seen a cupcake display quite like this!)

We instantly fell in love with Kupcakes & Co. during our first visit to their shop for Kupcakes with Santa. Not only did they “wow” us with their amazing cupcakes, but their hospitality was, and has always been, top-notch. It’s no wonder you often find a line going the entire length of the store, or even out the front door. But don’t let that deter you. They’ve got a great system down and you won’t have to wait long!

While none of us have ever tasted a cupcake we didn’t like, we want to share with you just a few of our favorite flavors:


This cupcake represents the classic fluffernutter sandwich that combines marshmallow fluff and peanut butter. You can actually see each of those components swirled in the frosting. It is also topped with a marshmallow dipped in peanut butter, which is a cleaver addition. Trying to slowly savor this cupcake was no small feat because it was so good it had me rushing to get to the next bite.

Blueberry Danish

Breakfast flavored cupcakes may not be a new concept in the cupcake world (Anyone familiar with the maple-bacon craze? Kupcakes & Co. has that too!) but this twist on a standard breakfast favorite has me wishing it was okay to eat cupcakes everyday for breakfast. The blueberry cake blends with their amazing cream cheese frosting to perfectly represent an actual blueberry danish.

The Elvis

I haven’t had the opportunity to try this peanut butter banana cupcake, but Crusader Jenn recommends this one and says that it is, “So moist and delicious.” I’ll definitely be getting it on my next visit!

Lemon Meringue

This cupcake has a lemon curd filling with a meringue topping and tastes just like a slice of lemon meringue pie, but with the added bonus of deliciously moist cake. My husband loves lemon meringue pie, so I’ll have to pick one of these up for him on my next visit too!

In addition to their stellar customer service and incredible cupcakes, there is one thing that truly seals the deal on Kupcakes & Co. taking our number one spot for favorite cupcakery on the outskirts of Baltimore City and that is their commitment to giving back to the community. Whether they are hosting events to raise money for pediatric units or creating special cupcakes that support cancer research and awareness, Kupcakes & Co. is always helping out with a great cause. So, if you haven’t already been to their shop, make sure to stop by and be blown away by their cupcakes and their service. And tell them the Crusaders say “hi!” 🙂

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)

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Healthy Cupcakes: Key Lime Meringue

Continuing our healthy crusade, Rebecca has another recipe for cupcakes with fewer calories, less guilt, and a little bit of key lime.

I recently took a trip down to Savannah, GA to visit my best friend, and while out shopping, I came upon Key Lime juice! Being the Key Lime lover that I am, I knew I needed to figure out a recipe for a healthy Key Lime cupcake. I searched WeightWatchers.com, but ended up modifying a recipe I found for a Key Lime cake.

There are a few substitutions used to help cut the calories and fat in this cupcake, such as incorporating whole wheat pastry flour, yogurt (in place of some of the oil), and meringue (instead of frosting). That leaves these cupcakes at a friendly 4 Points Plus.

Key Lime Meringue Cupcakes Ingredients


  • 1/2 cup all-purpose flour
  • 1/3 cup whole-wheat pastry flour
  • 1/4 teaspoon salt
  • 4 large eggs at room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime juice
  • 1 tablespoon oil
  • 2 tablespoons key lime yogurt


  • 8 oz nonfat sweetened condensed milk
  • 1/3 cup lime juice, preferably Key lime
  • 1 teaspoon freshly grated lime zest, preferably Key lime


  • 2 large egg whites
  • 1/4 cup sugar

Preheat oven to 350°F.

Place baking papers in cupcake pan. Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl. Then, beat 4 eggs and 2/3 cup sugar in the mixer on medium-high (4-6) speed until pale yellow and doubled in volume. It will be very foamy. Drop the vanilla and lime juice in the cake mixture. Gently fold in oil and yogurt into the egg mixture. Add the flour mixture and gently stir until just incorporated. Scoop the batter into the cupcake tins. Bake for 16 – 18 minutes and cool completely (about 45-60 minutes)

For the lime filling, whisk condensed milk and lime juice in a medium bowl until combined and refrigerate until thickened. 30 – 45 minutes.

For the meringue, beat egg whites in the stand mixer on high until soft peaks form. Pour in ¼ cup of sugar in a slow, steady stream and continue beating until stiff peaks form.

I then piped in the lime filling with a pastry bag and spread a thin layer over the top of each cupcake. They were then topped with meringue and I lightly burned the meringue with a small kitchen torch. (The recipe I found online said to brown it in the broiler, but I was concerned with burning the cupcake wrappers.)

I was very impressed with the key lime flavor, but wasn’t in love with the texture of the cake. The filling helps to add moisture, but I believe the technique of whipping the eggs and sugar together before folding in other ingredients, could have something to do with it. Perhaps I over beat it or wasn’t gentle enough when mixing in the dry ingredients, but the bite of a fresh Key Lime Pie with meringue is there! These were also fun to make and because we didn’t have a kitchen torch, I enlisted my boyfriend, Jim, and his large propane torch from the garage to add the lightly toasted top to the meringue.

– Recipe by our Healthy Guest Crusader, Rebecca (Baltimore, MD)