King Cake Cupcakes Recipes

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KING CAKE CUPCAKES



King Cake Cupcakes image

Enjoy these delectable cupcakes made using Betty Crocker™ Super Moist™ cake mix - perfect dessert to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box (15.25 oz) Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
10 oz cream cheese, softened
2 1/2 cups powdered sugar
1/3 cup butter or margarine, softened
3 tablespoons half-and-half
1/4 teaspoon almond extract
Purple, green and yellow coarse sparkling sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • In medium bowl, mix 6 oz of the cream cheese and 3/4 cup of the powdered sugar until well blended and smooth. Spoon mixture into decorating bag fitted with 1/2-inch round tip. Poke hole in top of each cupcake with tip; pipe small amount of mixture into center of cupcake. Smooth top.
  • In large bowl, beat remaining 4 oz cream cheese, 1/3 cup butter, remaining 1 3/4 cups powdered sugar, the half-and-half and almond extract with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional half-and-half, 1 teaspoon at a time. Frost cupcakes. Sprinkle with bands of purple, green and yellow sugar. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg

KING CAKE CUPCAKES



King Cake Cupcakes image

Less yeasty and more cake-like than king cake, these quick cakes get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake - without waiting around for a yeasted dough to rise.

Provided by thehungryscientist

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
¾ cup white sugar
2 tablespoons white sugar
1 teaspoon vanilla bean paste
2 egg whites
⅔ cup buttermilk
½ (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons lemon juice
1 teaspoon lemon zest
2 ¾ cups powdered sugar, or more as needed
Gold luster dust and green and purple sanding sugars

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
  • Stir together flour, baking powder, nutmeg, baking soda, and salt in a bowl. Cream butter, 3/4 cup plus 2 tablespoons sugar, and vanilla in a large bowl with an electric mixer until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add half of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.
  • Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
  • Bake until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 30 minutes.
  • Meanwhile, make frosting. Blend cream cheese, butter, lemon juice, and lemon zest with an electric mixer until light and fluffy. Gradually beat in powdered sugar to reach a spreading consistency.
  • Frost cooled cupcakes and decorate with luster dust and sanding sugars.

Nutrition Facts : Calories 317 calories, Carbohydrate 52.5 g, Cholesterol 31.1 mg, Fat 11.2 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 7 g, Sodium 201.1 mg, Sugar 43.5 g

KING CAKE



King Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 3h30m

Yield one 12-inch cake

Number Of Ingredients 25

4 tablespoons (1/2 stick) unsalted butter
1 cup whole milk
1/4 cup water
3 cups all-purpose flour, plus extra bench flour
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Two 1/4-ounce packets active dry yeast
1/2 cup packed light brown sugar
1 teaspoon grated orange zest (1 orange)
2 egg yolks
2 teaspoons canola oil
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
2 teaspoons freshly squeezed orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1 small plastic baby (for hiding in the cake) or 1 whole pecan
3 cups confectioners' sugar
3 tablespoons whole milk
1 tablespoon freshly squeezed orange juice
1/4 cup yellow sanding sugar
1/4 cup green sanding sugar
1/4 cup purple sanding sugar

Steps:

  • For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
  • In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
  • In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
  • Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
  • For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
  • Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
  • Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
  • For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
  • Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.

KING CAKE



King Cake image

This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 15

2 (.25 ounce) packages active dry yeast
½ cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
½ cup butter, melted
5 egg yolks
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1 (8 ounce) package cream cheese
½ cup confectioners' sugar
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons milk
1 tablespoon multicolored candy sprinkles

Steps:

  • In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
  • Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
  • In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
  • Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

Nutrition Facts : Calories 462 calories, Carbohydrate 69.5 g, Cholesterol 128.1 mg, Fat 17.3 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 10 g, Sodium 511.9 mg, Sugar 35.9 g

KING CAKE



King Cake image

After making this for the office Mardi Gras party, I got requests to make this for birthdays, baseball's opening day, everything and anything. The dough, from Southern Living, is very rich and easy to work. The cream cheese filling is wonderful! I usually make the frosting all yellow, coloring the sugars the three colors. You can adjust the amount of food colors for your own preference. I like my colors a little more intense. I also slip in a plastic baby after baking from the underside of the cake.

Provided by Connie K

Categories     Yeast Breads

Time 2h

Yield 2 cakes, 28 serving(s)

Number Of Ingredients 27

1/4 cup butter
1 (16 ounce) container sour cream
1/3 cup sugar
1 teaspoon salt
2 (1/4 ounce) envelopes active dry yeast
1 tablespoon white sugar
1/2 cup warm water (100 to 110 degrees)
2 eggs
6 1/2 cups all-purpose flour, divided
2 (8 ounce) packages cream cheese, softened (16 ounces total)
1 egg
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food coloring
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food coloring
1 1/2 cups white sugar
2 drops green food coloring
2 drops yellow food coloring
2 drops red food coloring
2 drops blue food coloring

Steps:

  • Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
  • Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
  • Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
  • Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
  • Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
  • Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
  • Bake at 375 degrees for 15 minutes or until golden.
  • Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
  • COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
  • COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

Nutrition Facts : Calories 354, Fat 12.7, SaturatedFat 7.2, Cholesterol 54.5, Sodium 194.4, Carbohydrate 55.4, Fiber 0.9, Sugar 32.7, Protein 5.3

TRADITIONAL NEW ORLEANS KING CAKE



Traditional New Orleans King Cake image

Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 cake (12 pieces).

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
2 large egg yolks, room temperature
1-1/4 teaspoons salt
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 large egg, beaten
GLAZE:
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.

Nutrition Facts : Calories 321 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

MINI KING CAKE CUPCAKES



Mini King Cake Cupcakes image

Make and share this Mini King Cake Cupcakes recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 40m

Yield 48 mini cupcakes

Number Of Ingredients 9

1 white cake mix
1 cup whole milk
3 eggs
1/2 cup melted butter
1/2 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons melted butter
decorator icing, pre-packaged tubes, in purple, green, and gold (yellow)
sparkling white decorator sugar

Steps:

  • Preheat oven to 350 degrees. Line 2 mini-cupcake pans with paper liners.
  • In large bowl, combine cake mix with 1 cup of milk and 3 eggs. Using electric mixer, beat 1 minute on medium speed. Add melted butter, and beat for an additional 1 minute until well mixed.
  • Combine 1/2 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in small bowl. Stir until mixed and crumbly.
  • Using small ice cream scoop, fill muffin pan with 1 scoop of batter in each liner.
  • Sprinkle brown sugar mixture over batter, topping each with additional 2 scoops of batter.
  • Bake cupcakes for 15 minutes, or until toothpick inserted in center of muffin comes out clean.
  • Cool completely.
  • Using pre-packaged decorator icing tubes in Mardi Gras colors of purple, green, and gold (yellow), dollop each color on top of cooled cupcakes. Sprinkle sparkling white decorator's sugar over each cake.

Nutrition Facts : Calories 84.2, Fat 4, SaturatedFat 1.9, Cholesterol 18.5, Sodium 100.9, Carbohydrate 11.1, Fiber 0.2, Sugar 8.4, Protein 1.1

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KING CAKE CUPCAKES RECIPE - COOKING LIGHT | KING CAKE CUPCAKES …
The cinnamon croissant-esque cake is topped with gobs of sticky-sweet glaze and buckets of... Feb 11, 2019 - King Cakes can be a portion-control nightmare. The cinnamon croissant-esque cake is topped with gobs of sticky-sweet glaze and buckets of... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


KING CAKE CUPCAKE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for King Cake Cupcake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Breakfast And Lunch Recipes Simple Healthy Lunch Ideas What Is A Healthy Lunch Meal ...
From recipeshappy.com


EASY KING CAKE - MOM LOVES BAKING
2017-02-23 Bake according to package instructions. Let cool. Frost with the buttercream that comes with the cinnamon rolls. Add yellow, green and purple sugar. Serve immediately or store covered for up to 24 hours at room temperature. It is best when eaten the first day.
From momlovesbaking.com


RECIPE FOR KING CAKE CUPCAKES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Recipe For King Cake Cupcakes are provided here for you to discover and enjoy ... Burrito Bowl Recipes Healthy Healthy Crab Cake Recipes Healthy Fruit Tart Recipe Easy Healthy Tart Recipe Plantain Chips Recipe Healthy Healthy Beef Vegetable Soup Recipes Cauliflower Casserole Recipes Healthy Easy Recipes. Easy Thin …
From recipeshappy.com


EASY KING CAKE COOKIES (MARDI GRAS COOKIES)
2022-02-14 Sift in the flour, baking soda and nutmeg. Combine the wet and dry ingredients until a dough forms, but do not overwork it. Refrigerate for 1 hour before rolling. Roll out the dough, then use a round cookie cutter to shape the cookies. Use a small ½ inch cutter to punch a hole in the middle of each cookie.
From savoryexperiments.com


KING CAKE CUPCAKES FOR MARDI GRAS - HEZZI-D'S BOOKS AND COOKS
2022-02-22 In a medium mixing bowl combine the flour, baking powder, and salt. Set aside. 3. In a large mixing bowl cream together the the butter, sugar, and brown sugar until well combined and fluffy. 4. Add in the sour cream, eggs, and vanilla. Mix …
From hezzi-dsbooksandcooks.com


KING CAKE RECIPE - BBC FOOD
Method. To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a …
From bbc.co.uk


KING CAKE CUPCAKES - THEROSETABLE.COM
2019-02-17 Line two muffin tins with cupcake liners and lightly spray with nonstick spray. In a large mixing bowl, whisk together the sugar, flour, baking powder, cinnamon, and salt. Add butter to the mixer and beat until it looks sandy. Combine the milk and vanilla and add to the mixer. Mix on low speed until incorporated.
From therosetable.com


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