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–+ servings
Benjamin

Mardi Gras Cupcakes With Easy Decorating

These moist cinnamon-infused cupcakes capture the festive spirit of Mardi Gras with a swirl of buttercream and vibrant purple, green, and gold sanding sugar, perfect for easy family celebrations.
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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 Cupcake Batter
  • 1 1/2 cups 1 1/2 cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 1 tablespoon 1 tablespoon baking powder
  • 1/2 teaspoon 1/2 teaspoon pinch of salt
  • 1 tablespoon 1 tablespoon ground cinnamon
  • 1/2 cup 1/2 cup unsalted butter, softened
  • 2 large 2 large eggs, at room temperature
  • 1/2 cup 1/2 cup whole milk
  • 1 teaspoon 1 teaspoon vanilla extract
For the Topping and Decor

Equipment

  • oven
  • Mixing bowl
  • Cupcake Tin
  • Wire rack

Method
 

Prepare the Oven and Batter
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and creamy, about 2-3 minutes.
  4. Spoon the batter into each cupcake liner, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Decorate
  1. While the cupcakes cool, prepare or tint your vanilla buttercream if desired. You can tint small batches with food coloring for purple, green, and gold swirls.
  2. Using a piping bag or spatula, frost each cupcake with a generous swirl of vanilla buttercream.
  3. Carefully dip the edges of the frosting into purple, green, and gold sanding sugar to create a vibrant tri-color ring around the top.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12g

Notes

For extra fun, core the center of cooled cupcakes and fill with cream cheese frosting or a small plastic baby for authenticity. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
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