King Cake Cupcakes The Best Recipes

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King Cake Cupcakes

"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."

Ingredients :

• Cupcakes:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 3/4 cup white sugar
• 2 tablespoons white sugar
• 1 teaspoon vanilla bean paste
• 2 egg whites
• 2/3 cup buttermilk
• Cream Cheese Frosting:
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 2 3/4 cups powdered sugar, or more as needed
• Gold luster dust and green and purple sanding sugars

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H20M

• 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.

Notes :

• Substitute vanilla extract for the paste, if preferred.

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