Go Back
–+ servings
Benjamin

King Cake Cupcakes Mardi Gras Dessert Recipe

Delight in these handheld King Cake Cupcakes, blending moist cinnamon-spiced cake with creamy cheese filling and festive purple, green, and gold décoration for a Mardi Gras twist that's easy to make and fun for all.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 3/4 cup Whole milk room temperature
  • 1/2 cup Unsalted butter melted and cooled
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
For the Filling and Frosting
  • 8 oz Cream cheese softened
  • 1/4 cup Powdered sugar
  • 1/2 teaspoon Cinnamon
  • 2 cups Whipped topping or vanilla buttercream
For the Decoration
  • Purple sanding sugar as needed
  • Green sanding sugar as needed
  • Gold sanding sugar as needed
  • Small plastic babies optional for tradition

Equipment

  • oven
  • Standard muffin tin
  • paper liners
  • large mixing bowl,
  • - Whisk
  • Wire rack
  • Small knife
  • Piping bag or spoon

Method
 

Preheat and Prep
  1. Preheat oven to 350 degrees Fahrenheit. Line a standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Scoop the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
  5. While the cupcakes cool, beat the softened cream cheese with powdered sugar and cinnamon until creamy. Use a small knife to core out the center of each cupcake and pipe or spoon in the cream cheese mixture.
  6. Top each cupcake with a swirl of vanilla frosting or whipped topping. While the frosting is still wet, generously sprinkle the purple, green, and gold sanding sugars in sections.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving. Optional: Hide a small plastic baby in one cupcake after baking for tradition.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe