Restaurant Review: Restaurant Review

Olivia O'Neal uses only the freshest ingredients for her delicious cupcakes

Sugar Mama's Bakeshop South

1905-A S. First, 512/448-3727, http://www.sugarmamasbakeshop.com
Tue-Sat, Noon-8pm; Sun, Noon-4pm
Restaurant Review
Photo by John Anderson

Sugar Mama's Bakeshop

1905-A S. First, 448-3727
www.sugarmamasbakeshop.com
Tuesday-Saturday, noon-8pm; Sunday, noon-4pm; closed Mondays

The giant red-and-turquoise neon cupcake above Sugar Mama's Bakeshop uplifts the whole intersection at South First and Mary, giving the area a happy and hopeful air. Sugar Mama's crisp black-and-white, newly painted interior is bustling and hopeful, too, and a fitting backdrop for the colorful display of cupcakes and dessert bars.

Olivia O'Neal has been planning, preparing, and perfecting her recipes for Sugar Mama's for the last five years, and it has been time well spent. Sugar Mama's cupcakes are incredibly moist and light, and the flavors are sumptuous. "We use nothing but the highest-quality ingredients," says O'Neal. "Pastured eggs, sweet cream butter, Valrhona chocolate, and Nielsen-Massey extracts. No mixes, no hydrogenated shortening, no preservatives."

After perfecting more than 10 varieties of cake and 11 kinds of frosting, O'Neal came up with combinations and concepts for a galaxy of cupcakes, and the result is a truly gorgeous opulence. In addition to the Marilyn Monroe (vanilla cake with vanilla buttercream) and the James Brown (chocolate cake with chocolate buttercream and chocolate sprinkles), there's the Humming­bird (spice cake filled with pineapple, bananas, and Texas pecans, topped with cream cheese frosting), the Heming­way (vanilla cake filled with fresh key lime curd and topped with key lime cream cheese frosting and crushed graham crackers), the Banana Puddin' (banana cake filled with banana pastry cream, topped with fresh whipped cream and a miniature vanilla wafer), the Southern Belle (red velvet cake topped with cream cheese frosting), and a dozen other varieties. Flavors change according to a weekly schedule, and new seasonal flavors are rotated with the changing of the seasons. (Cupcake towers can be ordered for special occasions, as can 6- and 9-inch cakes in any of the cupcake flavors. All cupcakes: $2.50 each.)

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 36 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

READ MORE
More Food Reviews
UZeat Serves Cultural Mash-Up Cuisine From Uzbekistan
UZeat Serves Cultural Mash-Up Cuisine From Uzbekistan
Spicewood Springs eatery offers international fare that's complex, comforting, and delicious

Emily Beyda, April 20, 2018

Review: The Elegant but Irreverent Southern Fare of Colleen's Kitchen
Review: The Elegant but Irreverent Southern Fare of Colleen's Kitchen
Mueller's food scene gets elevated

Melanie Haupt, April 13, 2018

More by Kate Thornberry
The Year in Food
Top 10 Austin Food Blogs
The 2014 tastes we just couldn't stop thinking about

Jan. 2, 2015

Season's Eatings
Season's Eatings
Our guide to finally shutting up your in-laws

Dec. 5, 2014

KEYWORDS FOR THIS STORY

Sugar Mama's Bakeshop, Olivia O'Neal

MORE IN THE ARCHIVES
NEWSLETTERS
AC Daily, Events and Promotions, Luvdoc Answers

Breaking news, recommended events, and more

Official Chronicle events, promotions, and giveaways

Updates for SXSW 2018

All questions answered (satisfaction not guaranteed)

Information is power. Support the free press, so we can support Austin.   Support the Chronicle