King Cake Cupcakes
King cake gets the royal treatment with this pint-sized take on the New Orleans
Carnival classic. Perfect for Mardi-Gras parties.
- 1 1/4 cups cake flour
- 1 1/2 teaspoons baking
- 1/8 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup milk
Creole Cream Cheese and Root Beer Frosting
- 8 ounces Creole
or regular cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
cup confectioners' sugar
- 1/4 teaspoon ZATARAIN'S® Root Beer Extract
- Preheat oven to 350 degrees F.
- For the Cupcakes, mix flour, baking powder and salt in medium bowl. Set aside.
- Beat butter in large bowl with electric mixer on medium speed 30 seconds or until
- Add granulated sugar and vanilla; beat until light and fluffy, scraping down
sides of bowl frequently.
- Beat in eggs, 1 at a time.
- Alternately beat in flour mixture and milk on medium-low speed just until mixed.
- Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each
cup 2/3 full.
- Bake for 12 to 14 minutes or until a wooden pick inserted into cupcake comes
- Cool in pans on wire rack for 10 minutes. Remove from pans; cool completely.
- For the Frosting, beat cream cheese and butter in large bowl with electric mixer
on medium speed until smooth.
- Add confectioners' sugar and extract; beat until fluffy. Set aside.
- Make an indentation in the center of each cupcake using the handle of a wooden
spoon or a straw, making sure not to break through bottom of cupcake.
- Spoon Frosting into resealable plastic bag or piping bag fitted with star tip.
If using plastic bag, cut a small piece off one of the bottom corners of bag. Pipe
a small amount of Frosting into each cupcake. Pipe remaining Frosting onto each
- Sprinkle with colored sugar, if desired.
Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 12 (1 cupcake) servings
Reprinted with permission from