King Cake Cupcakes
desserts

King Cake Cupcakes

The traditional King Cake is miniaturized in the form of cupcakes. Creole cream cheese, a tangy farmer-style cheese, is available in New Orleans. Regular cream cheese can be substituted.
  • 1h

    prep time

  • 15m

    Cook Time

  • 307

    Calories

  • 12

    Ingredients

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Ingredients

12

(1 cupcake)

Servings

Cupcakes

  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 3/4 cup milk

Creole Cream Cheese and Root Beer Frosting

Instructions

  • Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder and salt in medium bowl. Set aside.

  • Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

  • Bake 12 to 14 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

  • For the Frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Add confectioners' sugar and Root Beer Concentrate; beat until fluffy. Set aside.

  • Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon Frosting into resealable plastic bag or piping bag fitted with star tip. If using plastic bag, cut a small piece off one of the bottom corners of bag. Pipe a small amount of Frosting into each cupcake. Pipe remaining Frosting onto each cupcake. Sprinkle with colored sugar, if desired.

Nutrition information (per Serving)

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