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
Scale
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.
