Avanti changes its cupcakes often, so what you see in the enticing display case is what you get. It doesn't matter, though, because the creations of co-owners/co-chefs Mark Cleveland and Tanya Fuqua never disappoint. The cupcakes here are vegan, which means they are slightly healthier for you than the stuff other folks hawk, but no less delicious. A peanut-butter cupcake sings of halcyon school lunches; the chocolate version slathers palates with a thick, supple frosting and a cupcake structure that isn't too soggy or fragile. Even better, the size of these creations strikes that perfect medium between small and enormous—they allow you to gorge, but not too much.