Mardi Gras Cupcake Recipe (King Cake Cupcakes)
User Reviews
4.7
Mardi Gras Cupcake Recipe (King Cake Cupcakes)
Description
This recipe produces 16 standard-sized cupcakes using cake flour, baking powder, and sugar mixed with butter, milk, vanilla, and egg whites to create a tender, light crumb. After baking, the cupcakes cool before being frosted with a cream cheese-based icing whipped with cinnamon for subtle spice and sweetness. The frosting is divided and colored in the classic Mardi Gras colors of purple, green, and gold, suitable for piped decoration.
The cupcakes provide a moist texture and the cinnamon in the frosting adds a warm note that complements the vanilla cupcake base. These are ideal for celebrating Mardi Gras in cupcake form, easily shared and decorated. The recipe recommends topping one or two cupcakes with colorful sprinkles inside for a surprise effect, similar to a king cake tradition.
Use cake flour or substitute with all-purpose flour and cornstarch for a softer texture. Store cupcakes in an airtight container at room temperature or refrigerate for up to four days. Unfrosted cupcakes can be frozen for up to three months.
Ingredients
For the Cupcakes
- 2 cups cake flour (see note)
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1¼ cups granulated sugar
- ½ cup butter room temperature (1 stick, unsalted
- ¾ cup milk room temperature
- 2 teaspoons vanilla extract pure
- 3 egg room temperature, white
For the Frosting
- ¾ cup butter room temperature (1½ sticks, unsalted
- ¼ cup cream cheese room temperature
- 3½ cups powdered sugar
- 1 teaspoon ground cinnamon optional
- 2 tablespoons milk room temperature
- 2 teaspoons vanilla extract pure
- Food Coloring purple, green, and gold/yellow
Instructions
For the Cupcakes
- Preheat oven to 375°F. Line a 12-count cupcake tin with paper liners and set aside.
- In a large bowl, stir together the flour, baking powder, salt, and sugar, until they are combined.
- Using a hand mixer, add in the butter and milk, mixing on slow speed to gently combine the butter with the dry ingredients.
- Add in the vanilla and egg whites and combine for another 30-60 seconds.
- Pour the batter into the wells of the prepared cupcake tin, filling each well ¾ full with batter.
- Bake for 20-23 minutes, until the top of each cupcake springs back to the touch. Allow the cupcakes to cool before frosting.
For the Frosting
- In a large bowl, beat the butter, cream cheese, and sugar together. Add in the cinnamon (if using), milk, and vanilla. Continue beating until the frosting is well mixed and creamy. If the frosting is too soft, add in additional powdered sugar, 1 tablespoon at a time, until it reaches desired thickness. If the frosting is too thick, add more milk, 1 teaspoon at a time, until it reaches the desired thickness.
- Divide the frosting into three bowls. Color the frosting, purple, green, and gold/yellow. If the frosting has thinned because of the coloring, place it in the refrigerator for a few minutes, allowing it to chill to become slightly firm.
- Fill three piping bags, one with each of the colors, and then place into a large piping bag with a 2D frosting tip. Gently squeeze from the top, until all three of the colors come through the piping tip. Starting in the middle of each cupcake, begin to rotate as you pipe until you complete a swirl on the top of the cupcake, ending once you have covered the outer edges. You can also do a swirl up instead of a flat swirl.
Notes
- Store cupcakes in an airtight container at room temperature for 2 days or refrigerate up to 4 days.
- Freeze unfrosted cupcakes for up to 3 months.
- If cake flour is unavailable, substitute 1¾ cups all-purpose flour plus ¼ cup cornstarch.
- For a Mardi Gras surprise, fill some cupcakes with colorful sprinkles before frosting.
- This recipe yields 16 standard cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 373kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 118mg | 5% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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