If you’ve ever swooned over the rich, festive flavors of Mardi Gras, wait until you try this Mini King Cake Cupcakes Recipe—a charming spin on the iconic King Cake, but perfectly portioned into delightful little cupcakes. These bite-sized treats encapsulate the cinnamon-swirled sweetness and vibrant colored sugars that make King Cake so beloved, all baked to golden perfection. Whether you’re celebrating the season, craving a charming dessert, or just want to impress your friends with something truly special, this recipe brings all the joy and tradition, but in the most fun, easy-to-share cupcake form.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Mini King Cake Cupcakes Recipe. Each one is simple yet essential, working together to create the tender crumb, rich cinnamon swirls, and that signature glaze that makes these cupcakes stand out. From flour that builds structure to sanding sugars that add festive sparkle, each contributes a layer of magic.
- 1 1/4 cups all-purpose flour: Provides the soft but sturdy base for our cupcakes.
- 1/2 cup granulated sugar: Sweetens the batter subtly while aiding in browning.
- 1 1/2 teaspoons baking powder: Gives those cupcakes a lovely rise and airy texture.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1/2 teaspoon ground cinnamon: Adds warm, nostalgic spice right in the batter.
- 1/2 cup whole milk, room temperature: Keeps the batter moist and tender.
- 1/4 cup unsalted butter, melted: Brings richness without overpowering the delicate flavors.
- 1 large egg, room temperature: Helps bind and adds structure.
- 1 teaspoon vanilla extract: Lifts all the flavors with a sweet, fragrant note.
- 2 tablespoons unsalted butter, melted (for filling): Creates a luscious base for the cinnamon swirl.
- 1/4 cup light brown sugar, packed: Infuses the filling with deep caramel sweetness.
- 1/2 teaspoon ground cinnamon (for filling): Makes that filling unmistakably King Cake.
- 1 cup powdered sugar: For the glaze that ties everything together with sweetness.
- 2 to 3 tablespoons milk: Adjusts the glaze to the perfect drizzle consistency.
- 1/2 teaspoon vanilla extract (for glaze): Adds a creamy, vanilla kiss to the glaze.
- 2 tablespoons green sanding sugar: Traditional Mardi Gras color and sparkle.
- 2 tablespoons purple sanding sugar: Rich jewel-tone that brightens the cupcake tops beautifully.
- 2 tablespoons gold sanding sugar: Adds that festive, glittery finish reminiscent of the classic King Cake.
How to Make Mini King Cake Cupcakes Recipe
Step 1: Prepare Your Baking Equipment
Before diving into the batter, preheat your oven to 350°F and line a 24-cup mini muffin tin with paper liners or lightly grease it. This small step ensures your cupcakes release easily and bake evenly, making the whole process smoother.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon. This mixture forms the flavorful, spiced foundation of your cupcakes, making sure everything is evenly distributed for a perfect crumb.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth. These wet ingredients add richness and moisture that result in cupcakes that are tender yet satisfying with every bite.
Step 4: Create the Batter
Gently fold the wet ingredients into the dry ingredients, mixing just until they come together. Be careful not to overmix! Overworking the batter can make your cupcakes tough instead of soft and fluffy, which is the last thing we want.
Step 5: Prepare Cinnamon Filling
In a small bowl, stir together the melted butter, brown sugar, and cinnamon. This delicious filling is the secret star, swirling a warm, sticky cinnamon sweetness right inside each cupcake.
Step 6: Fill Muffin Cups
Spoon about 1 tablespoon of batter into each muffin liner. Then, add a small dollop of the cinnamon filling on top of the batter in each cup. Use a toothpick or the tip of a knife to gently swirl the filling into the batter, creating that signature swirl that King Cake lovers adore.
Step 7: Bake the Cupcakes
Bake your mini cupcakes for 16 to 18 minutes. You’ll know they’re done when a toothpick inserted into one comes out clean. Let them cool in the pan for 5 minutes so they set nicely, then transfer them to a wire rack to cool completely before glazing.
Step 8: Prepare and Apply Glaze
Whisk together powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle it generously over the cooled cupcakes. To capture the festive Mardi Gras essence, immediately sprinkle with alternating bands of green, purple, and gold sanding sugar. Let the glaze set before serving to keep that gorgeous sparkle intact.
How to Serve Mini King Cake Cupcakes Recipe
Garnishes
While the classic green, purple, and gold sanding sugars are the iconic crown of these cupcakes, you can elevate your presentation by adding a tiny icing swirl or even a little edible gold leaf if you’re feeling fancy. The colors immediately bring that joyful Mardi Gras spirit to your table, making them feel festive and inviting.
Side Dishes
These cupcakes shine as the star dessert, but they also pair wonderfully with a warm cup of coffee, spiced tea, or even a zesty citrus punch during Mardi Gras parties. A scoop of vanilla or cinnamon ice cream alongside can transform these cupcakes into a luxurious treat that everyone will rave about.
Creative Ways to Present
Arrange your Mini King Cake Cupcakes on a tiered cake stand or colorful platter to amplify the festive feel. You can even create a “King Cake cupcake tower” by stacking them with a few decorative Mardi Gras beads or confetti sprinkled around for the ultimate party centerpiece. Presentation is half the fun and these little gems really pop when you make them the highlight of your dessert spread.
Make Ahead and Storage
Storing Leftovers
If you have any Mini King Cake Cupcakes left over, store them in an airtight container at room temperature for up to 3 days. This keeps the cupcakes soft and the glaze intact, so you can enjoy them fresh without worry.
Freezing
These cupcakes freeze beautifully. Place them in a single layer on a baking sheet to flash freeze for about an hour, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months, perfect for making ahead of celebrations or satisfying spontaneous cravings later on.
Reheating
To enjoy frozen or refrigerated cupcakes, simply let them come to room temperature. For a warm treat, pop them in the microwave for 10 to 15 seconds—just enough to bring out that fresh-baked softness without melting the sugary glaze perfectly.
FAQs
Can I make this Mini King Cake Cupcakes Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of equal measure. Just be sure your baking powder is gluten-free as well, and the results will be just as delightful, with that classic King Cake taste and texture.
What if I don’t have sanding sugar for decorating?
If sanding sugar isn’t on hand, you can use colored sparkling sugar crystals or even finely colored sugar sprinkles. For a homemade twist, mix granulated sugar with a few drops of food coloring and let it dry before sprinkling. The key is to get that vibrant Mardi Gras color and a bit of crunch on top.
Can I double the recipe for a bigger batch?
Of course! This Mini King Cake Cupcakes Recipe scales up nicely. Just double all the ingredients and bake in batches or use two muffin tins simultaneously if you have the oven space. It’s perfect for larger gatherings or if you want leftovers to share.
Could I make these cupcakes dairy-free?
Yes, swap the whole milk for your favorite plant-based milk like almond or oat milk, and use dairy-free margarine or coconut oil instead of butter. The flavor will still be fantastic and just as festive!
What’s the best way to keep the cinnamon swirl from sinking?
To avoid the filling sinking, dollop it gently on the batter and swirl carefully just once with a toothpick. Overmixing or adding too much filling can cause it to settle at the bottom. The delicate swirl is part of the charm and should stay beautifully embedded near the top.
Final Thoughts
I can’t recommend this Mini King Cake Cupcakes Recipe enough for anyone looking to bring a burst of Mardi Gras magic into their kitchen. These cupcakes are easy enough for a weekday treat but special enough to impress at any gathering. The warm cinnamon, the festive colors, and that addictively sweet glaze come together in a way that just feels like a celebration in every bite. Go ahead and make a batch—you’ll be the belle of the ball and your friends will be begging for the recipe!
Print
Mini King Cake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini King Cake Cupcakes capture the festive flavors of the traditional Mardi Gras King Cake in single-serving cupcake form. They feature a cinnamon-spiced batter with a luscious cinnamon-sugar filling, topped with a sweet vanilla glaze and vibrant green, purple, and gold sanding sugars for a colorful and celebratory treat perfect for parties or any occasion.
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk, room temperature
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cinnamon Filling
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
Vanilla Glaze and Decoration
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons green sanding sugar
- 2 tablespoons purple sanding sugar
- 2 tablespoons gold sanding sugar
Instructions
- Prepare baking equipment: Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Combine dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon to evenly distribute all dry elements.
- Mix wet ingredients: In a separate bowl, combine the whole milk, melted unsalted butter, large egg, and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
- Create batter: Pour the wet ingredients into the dry ingredient bowl. Gently mix with a spatula or spoon just until all ingredients are combined. Be careful not to overmix to keep the cupcakes light and tender.
- Prepare cinnamon filling: In a small bowl, stir together the melted unsalted butter, light brown sugar, and ground cinnamon until fully combined and smooth.
- Fill muffin cups: Spoon approximately 1 tablespoon of cupcake batter into each mini muffin liner. Add a small dollop (about 1 teaspoon) of the cinnamon filling on top of the batter in each cup. Using a toothpick or skewer, swirl the cinnamon filling gently into the batter to create a marbled effect.
- Bake cupcakes: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool cupcakes: Remove the cupcakes from the oven and cool them in the pan for about 5 minutes. Then transfer them to a wire cooling rack to cool completely before adding glaze.
- Prepare glaze: In a medium bowl, whisk together powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until smooth and pourable. Adjust milk quantity to reach desired consistency.
- Glaze and decorate: Drizzle the prepared vanilla glaze evenly over the cooled cupcakes. Immediately after glazing, sprinkle the cupcakes with alternating bands of green, purple, and gold sanding sugars to mimic the traditional King Cake colors. Allow the glaze to set fully before serving.
Notes
- Use room temperature milk and egg to help the batter mix evenly and rise better.
- Be careful not to overmix the batter to avoid dense cupcakes.
- For best results, let the glaze set completely so sanding sugar adheres well and decorations stay intact.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving for a fresh-baked taste.
