Mini King Cake Cupcakes Recipes

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

Ingredients

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 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

Ingredients

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

EASY MINI KING CAKES

Easy Mini King Cakes image

Let the good times roll! Turn a can of crescent roll dough into sweet, buttery, cinnamon- and sugar-filled cakes that are a fun treat for Mardi Gras. They're easy to make and much cheaper than the ones you'd find at a bakery. Serve with a hot cup of coffee or a cold glass of milk.

Provided by NicoleMcmom

Categories Mini Cakes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

cooking spray
½ cup brown sugar
¼ cup unsalted butter, softened
1 tablespoon ground cinnamon
1 (8 ounce) can refrigerated crescent roll dough
1 ½ cups powdered sugar
1 ½ tablespoons milk
2 drops green food coloring, or as needed
2 drops yellow food coloring, or as needed
2 drops purple food coloring, or as needed
1 pinch colored sugar or festive sprinkles

Steps:

Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
Place one or two at a time in the prepared air fryer basket without overcrowding.
Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

Nutrition Facts : Calories 617.6 calories, Carbohydrate 97.8 g, Cholesterol 31 mg, Fat 23.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 10.4 g, Sodium 452.3 mg