It’s almost Fat Tuesday, friends! So you know what that means, right? There are only a few more days to enjoy all the goodies Mardi Gras has to offer! Especially if you celebrate lent and like me, you’re giving up sugar for the next 40 days. If you’re all about homemade sweets versus store bought, this recipe is totally for you. We did a tutorial on DIY king cake and figured we’d give these king cake cupcakes some love, too. They’re delicious, easy to make and are a crowd favorite. Here’s how to get started on your first batch:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
Cinnamon Streusel Swirl
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 Tablespoons flour
- 2 Tablespoons butter softened
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-2 1/2 cups powdered sugar
- 1/4 cup cream optional
Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners, spraying them lightly with cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine melted butter and sugar. Mix together on medium speed for 2 minutes until thickened. Add eggs one at a time, mixing until blended between each one. Next, add vanilla and blend well.
Add the buttermilk and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined – don’t overmix.
Cinnamon Streusel SwirlCombine all ingredients in a small bowl, and work them together with your fingers, creating a crumbly streusel.
Fill the cupcake liners ¼ of the way with batter, then sprinkle in ½ Tablespoon or so of streusel.
Bake for 15-20 minutes, checking at the 18-minute mark for doneness. They should be a nice golden color and leave nothing on a clean inserted toothpick.
Remove from oven and allow to cool in pan for 10 minutes, then remove to cooling rack.
Cream the cheese frosting in a large bowl, beat cream cheese for 30 seconds to soften it. Add vanilla and salt and mix until blended.
Add powdered sugar until desired sweetness is achieved.
Using a cupcake corer or small paring knife, cut the middles out of each cupcake, leaving a cavity about ¾” across and halfway down into the cupcake.
Spoon your icing into a piping bag or zipper bag, and use it to fill and ice the tops of the cupcakes.
Garnish with sprinkles and festive decorations.