Mardi Gras King Cupcakes Recipe

Introduction

Mardi Gras King Cupcakes are festive, flavorful treats inspired by the classic King Cake. With a hint of citrus and warm spices, these cupcakes are topped with a creamy, colorful icing that captures the spirit of the celebration.

Ingredients

• 1 cup (198g) granulated sugar
• 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon table salt
• 6 tablespoons (85g) butter, softened
• 2/3 cup (152g) milk, at room temperature
• 1/4 teaspoon King Arthur Fiori di Sicilia, or 1 teaspoon vanilla plus 1/8 teaspoon lemon oil
• 2 large eggs, at room temperature
• 3 tablespoons (43g) butter, at room temperature
• Half an 8-ounce package (113g) cream cheese, at room temperature
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1/8 teaspoon lemon oil
• 2 cups (227g) confectioners’ sugar
• 1 to 2 tablespoons (14g to 28g) milk, enough to make a spreadable icing
• Colored sugars, preferably purple, yellow, and green

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease and flour a muffin tin, or line it with paper liners and spray the insides of the papers.
2. Step 2: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt.
3. Step 3: Add the 6 tablespoons of softened butter and beat with an electric mixer on low speed until the mixture looks sandy.
4. Step 4: Combine the milk and vanilla (or Fiori di Sicilia) and add all at once. Mix on low speed for 30 seconds, then increase to medium speed and beat for another 30 seconds. Scrape down the sides and bottom of the bowl.
5. Step 5: With the mixer on low, add one egg. Increase speed to medium and beat for 30 seconds. Add the second egg and beat again for 30 seconds.
6. Step 6: Scrape the bowl and beat briefly until the batter is smooth.
7. Step 7: Scoop the batter by heaping 1/4-cup portions into the muffin tin. A muffin scoop works well for even portions.
8. Step 8: Bake for 23 to 25 minutes, until cupcakes are domed, light golden brown at the edges, spring back when gently pressed, and a toothpick inserted comes out clean.
9. Step 9: Remove from oven and cool completely on a wire rack before icing.
10. Step 10: For the icing, beat together the 3 tablespoons butter, cream cheese, vanilla, and lemon oil in a medium bowl until light and fluffy.
11. Step 11: Gradually add confectioners’ sugar, beating well after each addition.
12. Step 12: Beat in milk a little at a time until the frosting is spreadable.
13. Step 13: Spread icing on each cupcake, then immediately dip one-third of each cupcake in purple, yellow, and green sparkling sugars to create the Mardi Gras color effect.
14. Step 14: Store cupcakes at room temperature for several days or wrap well and freeze for longer storage.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and fluffy cupcakes.
• Fiori di Sicilia adds a unique citrus-floral flavor, but you can substitute with vanilla and lemon oil as noted.
• Colored sugars can be homemade by mixing granulated sugar with food coloring and letting it dry.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

Storage

Store the cupcakes at room temperature in an airtight container for up to three days. For longer preservation, wrap them tightly in plastic wrap and freeze for up to two months. Thaw at room temperature and gently re-whip the icing if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them uniced in an airtight container. Ice and decorate them just before serving to maintain freshness.

What can I use if I don’t have lemon oil?

If you don’t have lemon oil, you can use about 1 teaspoon of freshly grated lemon zest for a natural citrus flavor, or simply rely on the vanilla to keep the flavor balanced.

Mardi Gras King Cupcakes Recipe

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★★★★★

4.6 from 74 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x

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Description

Celebrate Mardi Gras with these festive King Cupcakes featuring a moist, spiced vanilla batter and a luscious cream cheese frosting. Topped with traditional purple, green, and gold sugars, these cupcakes capture the spirit of the holiday in every bite.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup (198g) granulated sugar
• 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon table salt
• 6 tablespoons (85g) butter, softened
• 2/3 cup (152g) milk, at room temperature
• 1/4 teaspoon King Arthur Fiori di Sicilia, or 1 teaspoon vanilla plus 1/8 teaspoon lemon oil
• 2 large eggs, at room temperature

Cream Cheese Icing

• 3 tablespoons (43g) butter, at room temperature
• half an 8-ounce package (113g) cream cheese, at room temperature
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1/8 teaspoon lemon oil
• 2 cups (227g) confectioners’ sugar
• 1 to 2 tablespoons (14g to 28g) milk, enough to make a spreadable icing

Decoration

• colored sugars, preferably purple, yellow, and green

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F. Lightly grease and flour a muffin tin or line with paper liners, spraying inside them to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt to evenly distribute all dry components.
3. Add Butter: Add softened butter and beat on low speed with an electric mixer until the mixture looks sandy in texture.
4. Add Liquids: Combine the milk and vanilla (or Fiori di Sicilia), add all at once to the batter. Mix on low for 30 seconds, then medium speed for 30 seconds, scraping the bowl sides and bottom.
5. Incorporate Eggs: At low mixer speed, add one egg, then increase speed to medium and beat for 30 seconds. Repeat with the second egg, then scrape bowl and beat just until smooth.
6. Fill Muffin Tin: Using a heaping 1/4-cup scoop, fill the prepared muffin tin cups evenly with batter.
7. Bake: Bake the cupcakes for 23 to 25 minutes until domed, light golden brown on edges, springy to the touch, and a toothpick inserted comes out clean.
8. Cool: Remove from oven and transfer cupcakes to a wire rack to cool completely before icing.
9. Make Icing: In a medium bowl, beat together the butter, cream cheese, vanilla, and lemon oil until light and fluffy.
10. Add Sugar: Gradually add confectioners’ sugar while beating well to incorporate it smoothly.
11. Adjust Consistency: Beat in milk a little at a time until the icing reaches a spreadable consistency.
12. Ice Cupcakes: Spread the cream cheese icing generously over the cooled cupcakes.
13. Decorate: Immediately dip each iced cupcake into the purple, yellow, and green sparkling sugars, covering roughly one-third of the cupcake with each color.
14. Storage: Store cupcakes at room temperature for several days, or wrap well and freeze for longer storage.

Notes

• Ensure all ingredients, especially eggs and milk, are at room temperature for best batter consistency.
• If Fiori di Sicilia is unavailable, use a blend of vanilla extract and lemon oil as a substitute.
• Be careful not to overmix batter after eggs are added to maintain cupcake tenderness.
• The colored sugar topping adds texture and festive color but can be adjusted for dietary preferences.
• These cupcakes freeze well; thaw completely at room temperature before icing or serving.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Mardi Gras cupcakes, king cake cupcakes, cream cheese frosting, festive desserts, holiday cupcakes, colorful sugar topping