The Sugar Mouse Cupcake House Menu

Rich chocolate red cake base, iced with cream cheese buttercream frosting. Decorated with chocolate sprinkles and a decadent chocolate bing cherry.

Zesty lemon cake base with poppy seeds, iced with lemon buttercream frosting. Decorated with poppy seeds and a jelly lemon slice.

Semi-sweet chocolate, Chocolate fudge and dark chocolate make up this cake base choc full of chocolate chips. Iced with chocolate buttercream, decadently dipped in chocolate sprinkles and topped with Hersheys chocolate.

A dark chocolate hazelnut base, iced with smooth hazelnut buttercream, topped with chocolate sprinkles and toffifay.

A zesty lemon cake base topped with rich raspberry buttercream icing and decorated with cream cheese frosting, chocolate sprinkles and raspberry candies.

A chocolate cake base made with creamy peanut butter and peanut butter chips. Frosted with chocolate peanut butter, topped with chocolate sprinkles and a Reese's peanut butter cup.

A Blackberry vanilla batter made with whole blackberries. Iced with a delicate vanilla lavender buttercream icing, topped with cream cheese and blackberry candies. This recipe was given to me by a chef friend in New York.

Inspired by the British ‘black forest gateaux’, the cake base is dark chocolate with dark Oregon cherries. Iced with rich cherry chocolate, decorated with chocolate sprinkles and a chocolate cherry cordial.

A chocolate cake base with white chocolate chips. The icing is vanilla buttercream with crushed Oreos whipped in. Decorated with Oreos. A staff favorite.

A vanilla cake base flavored with caramel and toffee pieces. Vanilla buttercream icing with salted caramel, topped with pecan turtle and sea salt.

Gluten free. An almond gluten free vanilla cake base with a hint of orange, iced with a vanilla almond buttercream, topped with almonds.

Semi-sweet chocolate, Chocolate fudge and dark chocolate make up this cake base choc full of chocolate chips. Iced with chocolate buttercream, decadently dipped in chocolate sprinkles and topped with Hersheys chocolate.

Zesty lemon cake base with poppy seeds, iced with lemon buttercream frosting. Decorated with poppy seeds and a jelly lemon slice.

A zesty lemon cake base topped with rich raspberry buttercream icing and decorated with cream cheese frosting, chocolate sprinkles and raspberry candies.

A vanilla cake base flavored with dessicated coconut, iced with coconut buttercream frosting, dipped in shredded coconut and topped with a coconut toffee cookie.

A chocolate cake base made with creamy peanut butter and peanut butter chips. Frosted with chocolate peanut butter, topped with chocolate sprinkles and a Reese's peanut butter cup.

Rich chocolate red cake base, iced with cream cheese buttercream frosting. Decorated with chocolate sprinkles and a decadent chocolate bing cherry.

A vanilla cake base flavored with caramel and toffee pieces. Vanilla buttercream icing with salted caramel, topped with pecan turtle and sea salt.

A dark chocolate hazelnut base, iced with smooth hazelnut buttercream, topped with chocolate sprinkles and toffifay.

A chocolate cake base with white chocolate chips. The icing is vanilla buttercream with crushed Oreos whipped in. Decorated with Oreos. A staff favorite.

A chocolate orange cake base with chocolate chips, iced with rich chocolate orange buttercream frosting, decorated with a Terry’s chocolate orange slice, chocolate sprinkles and a chocolate range stick.

Gluten free. A gluten free cake base iced with banana buttercream , topped with cream cheese, a Cadburys chocolate flake and flake crumbles.

Designed to taste like an orange creamsicle popsicle, this cake is my husband’s favorite! Vanilla base with a mild orange flavor and white chocolate chips. It is iced with soft orange vanilla buttercream icing and decorated with cream cheese frosting. A Cadbury’s ‘Flake’ imported from England is the finishing touch.

A rich chocolate caramel base filled with nougat and toffee pieces, topped with a rich chocolate caramel icing, decorated with snickers pieces.

Gluten free. A gluten free chocolate base base filled with chocolate chips, iced with a rich chocolate buttercream, topped with gluten free chocolates and sprinkles.

The carrot cake is a heavy base consisting of small pieces of grated carrot, raisins, coconut and pecans and spices. It is iced with buttercream cream cheese frosting and decorated with pecan halves.

Gluten free. An almond gluten free vanilla cake base with a hint of orange, iced with a vanilla almond buttercream, topped with almonds.

Chocolate cake base with mint flavoring and chocolate chips. Iced with chocolate mint buttercream frosting. Decorated with Andes mint pieces and topped with an ‘After Eight’ chocolate from England.

A rich chocolate base flavored with whole raspberries. Iced with an irresistible raspberry chocolate buttercream topped with cream cheese, chocolate sprinkles and raspberry candies. My new favorite flavor.

Gluten free. A gluten free tangy lemon base iced with raspberry buttercream, topped with cream cheese, chocolate sprinkles and a raspberry sweet.

Inspired by the British ‘black forest gateaux’, the cake base is dark chocolate with dark Oregon cherries. Iced with rich cherry chocolate, decorated with chocolate sprinkles and a chocolate cherry cordial.

Gluten free. A gluten-free chocolate base filled with chocolate chips, iced with vanilla buttercream, topped with a gluten-free Oreo cookie, and gluten-free cookie crumbles.

A coffee flavored chocolate base with chocolate chips, iced with rich coffee flavored buttercream frosting. Topped with cream cheese icing, chocolate sprinkles and a meringue.

A Blackberry vanilla batter made with whole blackberries. Iced with a delicate vanilla lavender buttercream icing, topped with cream cheese and blackberry candies. This recipe was given to me by a chef friend in New York.