King Cake Cupcakes

Mardi Gras Cupcakes

These King Cake Mardi Gras cupcakes, typically enjoyed on Fat Tuesday, are the perfect way to celebrate the spirit of New Orleans in sweet, decadent style. What makes these festive treats special is the Creole cream cheese and root beer frosting — which is made with Za... These King Cake Mardi Gras cupcakes, typically enjoyed on Fat Tuesday, are the perfect way to celebrate the spirit of New Orleans in sweet, decadent style. What makes these festive treats special is the Creole cream cheese and root beer frosting — which is made with Zatarain's® Root Beer Concentrate. These mini king cakes are perfect for any Mardi Gras party or as a sweet end to a Lenten fast. Topped with creamy frosting and sprinkled with colorful sugar, this traditional dessert is sure to jazz up any celebration. If you’re looking to pair these Mardi Gras cupcakes with a few other sweets, check out these Southern-inspired recipes for Grilled Bananas Foster and Slow Cooker Monkey Bread. Read More Read Less
1hr
PREP TIME
15m
COOK TIME
307
CALORIES
12
INGREDIENTS

Servings: 12 (1 cupcake)

Ingredients

  • 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® All Natural Pure Vanilla Extract
  • 2 eggs
  • 3/4 cup milk
  • Creole Cream Cheese and Root Beer Frosting
  • 8 ounces Creole cream cheese, softened substitution Substitutions available
    • regular cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ZATARAIN'S® Root Beer Concentrate

INSTRUCTIONS

  • 1 Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder and salt in medium bowl. Set aside.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

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NUTRITION INFORMATION

(per Serving)

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