Let Them Eat Cupcakes is located in Chinatown, Honolulu at 35 S. Beretania Street, right around the corner from Bethel Street. We bake our cupcakes on site, in small batches, which ensures that all of our cakes are served fresh every day.
To order, either drop by the store and pick your cupcakes from our daily assortment of flavors, or call us to place your order and we’ll have them boxed and waiting for you when you arrive.
Our cupcakes are $2.50 each for our classic flavors, and $3 for our specialty flavors.
We can also create custom flavors to order, with all custom flavors and designs starting at $3 per cupcake.
We currently offer 29 different cupcakes flavors, and we feature nine flavors daily on a rotating basis.
Double Chocolate — dark chocolate cake with dark chocolate chips, topped with our signature vanilla buttercream and finished off with dark chocolate curls.
Cream Cheese-filled Red Velvet — red velvet cake swirled with cream cheese and topped with our signature vanilla buttercream
Strawberry — downy soft strawberry cake with a swirl of strawberry buttercream.
Vanilla Bean — rich vanilla bean cake topped with vanilla buttercream.
Lemon — lemon cake made with real lemon juice and lemon zest, topped with lemon buttercream.
Pumkin — spiced pumpkin cake topped with vanilla buttercream and a sprinkling of butter and brown sugar streusel.
Carrot — carrot cake, topped with cream cheese frosting and a dash of cinnamon.
Dobash — a take on the local classic, made with chocolate cake and topped with a chocolate pudding frosting, finished off with a cherry.
Chocolate Mint — chocolate cake with a peppermint center topped with a lightly minted buttercream and crushed peppermint candies.
Chocolate Malt — malted chocolate cake, topped with vanilla buttercream and crushed malt balls.
German Chocolate — chocolate cake tooped with a toasted pecan and coconut chantilly frosting and finished off with a drizzle of dark chocolate ganache.
Peanut Butter Cup — an over-the-top homage to the classic Reese’s confection, made with a peanut butter-filled chocolate cake, topped with peanut butter buttercream, crushed Reese’s Pieces, peanut butter-chocolate ganache and finished off with a whole miniature peanut butter cup.
PB&J — peanut butter cake, topped with a grape jelly buttercream and a grape jelly drizzle.
Dulce de Leche — milk caramel cake with a milk caramel buttercream, topped with a milk caramel drizzle.
Caramel Macchiato — like the coffee beverage, made with an espresso cake, topped with an espresso buttercream and a drizzle of buttery caramel.
Salted Caramel — brown sugar cake with a slated caramel filling, topped with caramel buttercream and a salted caramel drizzle.
Maple Bacon —a bacon-crusted brown sugar and maple cake, topped with a brown sugar-maple buttercream, a sprinkling of brown sugar and a generous helping of crumble bacon.
Nutella — made with the Italian bread spread, it’s a Nutella cake and a Nutella buttercream, topped with salted crushed nuts.
Cookies & Cream — vanilla cake with an Oreo cookie center, topped with vanilla buttercream and crushed Oreos.
Snickerdoodle — the cupcake version of the cookie, made with a cinnamon cake, topped with vanilla buttercream, cinnamon and sugar and a mini snickerdoodle cookie.
Baileys Irish Cream — chocolate cake with a Baileys chocolate mousse filling, a Baileys buttercream, topped off with a drizzle of Baileys caramel.
S’Mores — chocolate chip-crusted graham cracker cake, with a chocolate ganache center and a toasted marshmallow frosting.
Lilikoi — lilikoi, or passion fruit, cake filled with lilikoi curd, topped with vanilla buttercream and a drizzle of lilikoi curd.
Guava — vanilla cake with a real guava filling, topped with a guava buttercream and a guava drizzle.
Li Hing Mango — mango cake with a mango buttercream, finished off with a light dusting of li hing powder.
Green Tea — matcha green tea cake with a green tea buttercream.
Mochi — chocolate cake with a chi chi dango center, dipped in ganache and topped with a tiny mochi flower.