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King Cake Cupcakes

Rated as 4.56 out of 5 Stars
0

"Less yeasty and more cake-like than king cake, these quick cakes get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake - without waiting around for a yeasted dough to rise."
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Ingredients

1 h 20 m servings 317
Original recipe yields 12 servings (12 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
  2. 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. Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
  4. 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. 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. Frost cooled cupcakes and decorate with luster dust and sanding sugars.

Footnotes

  • Cook's Note:
  • Substitute vanilla extract for the paste, if preferred.

Nutrition Facts


Per Serving: 317 calories; 11.2 52.5 2.9 31 201 Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These cupcakes were fantastic.! I doubled the recipe and followed the directions exactly. I took 23 to an event (one escaped before I left the house) and came home with only 3 left. :) The f...

Most helpful critical review

Easy to make, I used vanilla extract instead of the paste because that is $16 a bottle- very sweet, didn’t care for the frosting or the nutmeg flavor in the cupcake. Will try a different recipe...

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These cupcakes were fantastic.! I doubled the recipe and followed the directions exactly. I took 23 to an event (one escaped before I left the house) and came home with only 3 left. :) The f...

delicious! I used fresh grated nutmeg and made buttermilk using almond milk. loved them!!

Easy to make, I used vanilla extract instead of the paste because that is $16 a bottle- very sweet, didn’t care for the frosting or the nutmeg flavor in the cupcake. Will try a different recipe...

Followed directions exactly and everyone loved them.

Really Delicious! Many compliments received!

Extra yummy!

I made it as is, though I added much more lemon then it calls for. I don't think I'll use the cream cheese based frosting again, I may stick to a lemon buttercream instead. The cream cheese fros...