Name: King Cake Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; Baking powder - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Baking soda - ¼ teaspoon; Salt - ¼ teaspoon; Butter, softened - ¼ cup; White sugar - ¾ cup; White sugar - 2 tablespoons; Vanilla bean paste - 1 teaspoon; Egg whites - 2; Buttermilk - ⅔ cup; Cream cheese, softened - ½ (8 ounce) package; Butter, softened - ¼ cup; Lemon juice - 2 teaspoons; Lemon zest - 1 teaspoon; Powdered sugar, or more as needed - 2 ¾ cups; Gold luster dust and green and purple sanding sugars - 2 ¾ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - King Cake Cupcakes

1. All-purpose flour - 1 cup

2. Baking powder - ½ teaspoon

3. Ground nutmeg - ¼ teaspoon

4. Baking soda - ¼ teaspoon

5. Salt - ¼ teaspoon

6. Butter, softened - ¼ cup

7. White sugar - ¾ cup

8. White sugar - 2 tablespoons

9. Vanilla bean paste - 1 teaspoon

10. Egg whites - 2

11. Buttermilk - ⅔ cup

12. Cream cheese, softened - ½ (8 ounce) package

13. Butter, softened - ¼ cup

14. Lemon juice - 2 teaspoons

15. Lemon zest - 1 teaspoon

16. Powdered sugar, or more as needed - 2 ¾ cups

17. Gold luster dust and green and purple sanding sugars - 2 ¾ cups

How to cook deliciously - King Cake Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.

2. Stage

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.

3. Stage

Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.

4. Stage

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.

5. Stage

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.

6. Stage

Frost cooled cupcakes and decorate with luster dust and sanding sugars.