King Cake Cupcakes

Name: King Cake Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 80 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon ground nutmeg; ¼ teaspoon baking soda; ¼ teaspoon salt; ¼ cup butter, softened; ¾ cup white sugar; 2 tablespoons white sugar; 1 teaspoon vanilla bean paste; 2 eaches egg whites; ⅔ cup buttermilk; ½ (8 ounce) package cream cheese, softened; ¼ cup butter, softened; 2 teaspoons lemon juice; 1 teaspoon lemon zest; 2 ¾ cups powdered sugar, or more as needed; Gold luster dust and green and purple sanding sugars

Rating: 4.55 stars

11 Ratings
9 Reviews
7 Photos

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.

By thehungryscientist

Gallery

Recipe Summary

prep:

30 mins

cook:

15 mins

additional:

35 mins

total:

1 hr 20 mins

Servings:

Yield:

12 cupcakes

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 3

Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
Step 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.
Step 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.
Step 6

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

Cook's Note:

Substitute vanilla extract for the paste, if preferred.

Nutrition Facts

Per Serving:

317 calories; protein 2.9g 6% DV; carbohydrates 52.5g 17% DV; fat 11.2g 17% DV; cholesterol 31.1mg 10% DV; sodium 201.1mg 8% DV. Full Nutrition

Reviews (9)

Most helpful positive review

Jennifer Duffer

03/01/2019

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 flavors of nutmeg vanilla and lemon all come together nicely. Read More

Helpful

(4)

Most helpful critical review

jessica

03/06/2019

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 next time. Read More

11 Ratings

5 star values: 8
4 star values: 2
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jennifer Duffer

03/01/2019

Helpful

(4)

LYNN39SCAF

03/07/2019

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

Amber North

03/05/2019

Really Delicious! Many compliments received! Read More

RowanRose

02/27/2020

Wow. These were fantastic. I have a rule about making a recipe the way that it's written the first time I make it. I was tempted not to do just egg white, but stuck to my rule. So glad I did. My gaming group loved them. So, thanks! I'll be making these often. Read More

Mama Sugar

02/25/2020

I made these cupcakes for a "Mardi Gras Monday" at my office instead of making/buying a traditional-style King Cake. I followed the recipe exactly (only substitution was using vanilla extract instead of paste) and the cakes turned out very tasty & moist. The only issue I had was even after doubling the recipe, it was a struggle to fill all 24 liners - I scraped every last drop but a few cupcakes were still kind of small. The lemon cream cheese frosting was quite delicious, but it seemed to overpower the nutmeg in the cake as I wasn't able to taste it. If I do these again, I think I will add more nutmeg for more of the flavor to shine through. Also, after doubling the frosting, I had enough to do at least another dozen cupcakes. So overall, not enough batter, but way too much frosting - I guess it would be good for those that like very heavily frosted cupcakes, but I try to be more balanced with the cake to frosting ratio. Read More

jessica

03/05/2019

BB J

03/05/2019

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 frosting is delicious though. Read More

Dabney Evans

03/05/2019

Extra yummy! Read More

Irish Rose

03/05/2019

Followed directions exactly and everyone loved them. Read More

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Nutritional Information

King Cake Cupcakes

Servings Per Recipe: 12
Calories: 317

% Daily Value *

protein: 6 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 17 %

saturated fat: 35 %

cholesterol: 10 %

vitamin a iu: 7 %

niacin equivalents: 9 %

vitamin b6: 1 %

vitamin c: 1 %

folate: 5 %

calcium: 4 %

iron: 4 %

magnesium: 2 %

potassium: 2 %

sodium: 8 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.