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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt to evenly distribute all dry components.
- Add Butter: Add softened butter and beat on low speed with an electric mixer until the mixture looks sandy in texture.
- 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.
- 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.
- Fill Muffin Tin: Using a heaping 1/4-cup scoop, fill the prepared muffin tin cups evenly with batter.
- 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.
- Cool: Remove from oven and transfer cupcakes to a wire rack to cool completely before icing.
- Make Icing: In a medium bowl, beat together the butter, cream cheese, vanilla, and lemon oil until light and fluffy.
- Add Sugar: Gradually add confectioners’ sugar while beating well to incorporate it smoothly.
- Adjust Consistency: Beat in milk a little at a time until the icing reaches a spreadable consistency.
- Ice Cupcakes: Spread the cream cheese icing generously over the cooled cupcakes.
- Decorate: Immediately dip each iced cupcake into the purple, yellow, and green sparkling sugars, covering roughly one-third of the cupcake with each color.
- 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
