Introduction

Celebrate Mardi Gras with these festive King Cupcakes, bursting with warm spices and topped with colorful sparkling sugars. They are moist, flavorful, and perfect for sharing at any carnival gathering.

A single vanilla cupcake with a light golden color topped with sugar sprinkles in three distinct sections of bright yellow, purple, and green sits centered on a round white plate with a textured brown rim, against a soft blurred background. Behind it, more cupcakes share the same tri-color sugar topping pattern and plain white frosting, resting on a white cake stand elevated by a beige base and a white wire cooling rack. A glass bottle of milk and a glass filled with milk sit further back to the right, all placed on a dark surface with a white marbled texture softly visible beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (198g) granulated sugar
1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon table salt
6 tablespoons (85g) butter, softened
2/3 cup (152g) milk, at room temperature
1/4 teaspoon King Arthur Fiori di Sicilia, or 1 teaspoon vanilla plus 1/8 teaspoon lemon oil
2 large eggs, at room temperature
3 tablespoons (43g) butter, at room temperature
Half an 8-ounce package (113g) cream cheese, at room temperature
1/2 teaspoon King Arthur Pure Vanilla Extract
1/8 teaspoon lemon oil
2 cups (227g) confectioners’ sugar
1 to 2 tablespoons (14g to 28g) milk, enough to make a spreadable icing
Colored sugars, preferably purple, yellow, and green

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease and flour a muffin tin, or line the tins with paper liners and spray the liners with baking spray.
Step 2: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt.
Step 3: Add the softened butter and beat with an electric mixer at low speed until the mixture looks sandy.
Step 4: Combine the milk and vanilla (or substitute) and add all at once. Mix on low speed for 30 seconds, then increase to medium speed and beat for another 30 seconds. Scrape down the bowl.
Step 5: With the mixer on low, add one egg. Increase to medium speed and beat for 30 seconds. Add the second egg and beat again for 30 seconds.
Step 6: Scrape the bowl and beat briefly just until the batter is smooth.
Step 7: Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin.
Step 8: Bake for 23 to 25 minutes, until the cupcakes have domed, have light golden edges, spring back when pressed, and a toothpick comes out clean.
Step 9: Remove from oven and cool completely on a rack before icing.
Step 10: To make the icing, combine the butter, cream cheese, vanilla, and lemon oil in a medium bowl and beat until light and fluffy.
Step 11: Gradually add the confectioners’ sugar, beating well after each addition.
Step 12: Beat in the milk a little at a time until the icing is spreadable.
Step 13: Spread the icing over each cupcake. Immediately dip each cupcake in the colored sugars, covering about one third of the top with each color.
Step 14: Store the cupcakes at room temperature for several days or wrap well and freeze for longer storage.

Tips & Variations

For a citrus twist, try using fresh lemon zest in the batter along with the lemon oil for extra brightness.
If you don’t have Fiori di Sicilia, use vanilla extract plus a touch of lemon oil as suggested for the same aromatic effect.
Colored sparkling sugars add festive flair but finely chopped nuts or sprinkles can also be fun toppings.
Room temperature ingredients ensure a smooth, well-mixed batter, so plan ahead to take eggs, butter, and milk out before baking.

Storage

Store these cupcakes at room temperature in an airtight container for up to 3 days to keep the frosting fresh. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. If desired, refresh the frosting by whipping lightly before spreading.

How to Serve

The image shows several cupcakes in white paper liners with pink, purple, and green dots, arranged on a white marbled surface decorated with gold crown prints. Each cupcake has a golden-brown base with a slightly cracked texture on top. They are topped with a drizzle of white icing that flows unevenly over the top, creating soft peaks and valleys. On top of the icing, there are three kinds of sugar sprinkles in purple, green, and yellow, laid out in horizontal stripes across each cupcake. The surface has scattered sugar crystals matching the sprinkle colors, adding a sparkling effect. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute the butter with a vegan butter or coconut oil, use dairy-free cream cheese, and replace milk with a plant-based milk like almond or oat milk. The texture may vary slightly but they will still be delicious.

What is Fiori di Sicilia and can I skip it?

Fiori di Sicilia is a flavored sugar blend with notes of citrus and vanilla that enhances baked goods. If unavailable, you can substitute with a teaspoon of vanilla extract plus 1/8 teaspoon lemon oil to replicate the flavor.

Mardi Gras King Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

Celebrate Mardi Gras with these festive King Cupcakes, featuring a light and fluffy vanilla-spiced cupcake topped with a creamy lemon-vanilla cream cheese frosting. Decorated with traditional purple, green, and gold sparkling sugars, these cupcakes bring Mardi Gras colors and flavors to any gathering.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcakes

1 cup (198g) granulated sugar
1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon table salt
6 tablespoons (85g) butter, softened
2/3 cup (152g) milk, at room temperature
1/4 teaspoon King Arthur Fiori di Sicilia or 1 teaspoon vanilla plus 1/8 teaspoon lemon oil
2 large eggs, at room temperature

Frosting

3 tablespoons (43g) butter, at room temperature
half an 8-ounce package (113g) cream cheese, at room temperature
1/2 teaspoon King Arthur Pure Vanilla Extract
1/8 teaspoon lemon oil
2 cups (227g) confectioners’ sugar
1 to 2 tablespoons (14g to 28g) milk, enough to make a spreadable icing

Decoration

colored sugars, preferably purple, yellow, and green

Instructions

Preheat Oven and Prep Pan: Preheat the oven to 350°F (175°C). Lightly grease and flour a muffin tin or line it with cupcake papers; for extra insurance, lightly spray the inside of the cupcake papers.
Mix Dry Ingredients: In a large mixing bowl, whisk together sugar, all-purpose flour, baking powder, nutmeg, and table salt until evenly combined.
Add Butter: Add the softened butter to the dry mixture and beat on low speed with an electric mixer until the texture resembles sandy crumbs.
Incorporate Milk and Flavor: Combine milk with Fiori di Sicilia or vanilla and lemon oils, then add all at once to the batter. Mix on low speed for 30 seconds, increase to medium speed and beat another 30 seconds. Scrape down the bowl’s sides and bottom to ensure even mixing.
Add Eggs: With the mixer on low speed, add one egg. Increase speed to medium and beat for 30 seconds. Repeat by adding the second egg and beating for another 30 seconds.
Final Mix: Scrape the bowl again and beat briefly just until the batter is smooth and uniform.
Fill Muffin Tins: Using a scoop, fill muffin cups with heaping 1/4-cup portions of batter.
Bake: Place the muffin tin in the oven and bake for 23 to 25 minutes, until cupcakes have domed and edges turn light golden brown. Test by gently pressing; cakes should spring back. A toothpick inserted in the center should come out clean.
Cool: Remove cupcakes from the oven and place on a wire rack to cool completely before icing.
Make Frosting: In a medium bowl, beat butter, cream cheese, vanilla extract, and lemon oil together until light and fluffy.
Add Sugar: Gradually add confectioners’ sugar, beating well between additions.
Adjust Consistency: Beat in milk little by little until the frosting reaches a spreadable consistency.
Ice Cupcakes: Spread frosting evenly over each cooled cupcake.
Decorate: Immediately dip each cupcake into purple, gold, and green sparkling sugars, covering roughly one-third of the cupcake with each color.
Storage: Store cupcakes at room temperature for several days. For longer storage, wrap tightly and freeze.

Notes

For best results, use all ingredients at room temperature to ensure smooth mixing and maximum rise.
Fiori di Sicilia is a flavoring blend; if unavailable, substitute with vanilla and lemon oils as indicated.
Colored sugars can be substituted with colored sprinkles if desired.
Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
Cupcakes freeze well; thaw at room temperature before serving.

Keywords: Mardi Gras cupcakes, King Cake cupcakes, cream cheese frosting, festive cupcakes, holiday dessert, Mardi Gras colors, vanilla nutmeg cupcakes