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My review
King Cake Cupcakes
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thehungryscientist
"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 317Original recipe yields 12 servings (12 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
- 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.
- Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
- 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.
- 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.
- Frost cooled cupcakes and decorate with luster dust and sanding sugars.
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Footnotes
- Cook's Note:
- Substitute vanilla extract for the paste, if preferred.
Nutrition Facts
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
3/1/2019
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
3/5/2019
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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3/1/2019
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...
3/6/2019
delicious! I used fresh grated nutmeg and made buttermilk using almond milk. loved them!!
3/5/2019
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...
3/5/2019
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...