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These fun and colorful cupcakes are perfect for Mardi Gras. Soft and fluffy vanilla cupcakes are topped with a purple, green, and yellow cream cheese and cinnamon frosting for a vibrant treat!
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Cute and easy Mardi Gras Cupcakes with Cinnamon Frosting
Mardi Gras is coming up, and what better way to celebrate than with these bright and colorful cupcakes!
Super quick and easy to make, they are a great alternative if you don’t have time to make a king cake!
Why You’ll Love this King Cake Mardi Gras Cupcakes Recipe:
- Easy: This is a simple cupcake recipe and takes minutes to make. Even the most novice of bakers will master this recipe.
- Make Ahead: These are a great make ahead treat and can be frozen before decorating.
- So Fun! I love how colorful these frosted cupcakes are! They are a great way to celebrate in style!
Get into the holiday spirit with these little beauties! Or try this King Cake Poke Cake and King Cake Cheesecake.
How to Make Mardi Gras Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the dry ingredients.
- Mix in the butter and milk.
- Add in the vanilla and egg whites.
- Place the batter into cupcake liners and bake.
- Mix together the ingredients for the frosting.
- Divide the frosting into three bowls and color.
- Place the frosting into a piping bag and ice.
How long do Mardi Gras cupcakes keep?
Once frosted, these Mardi Gras cupcakes will keep well in the fridge for up to 2 days. They can be kept at room temperature for 1 day, but then they should be refrigerated. Unfrosted cupcakes should be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 4.
Can I freeze Mardi Gras cupcakes?
You can freeze unfrosted cupcakes by wrapping them individually (once they have fully cooled) in plastic wrap, and then placing them into an airtight container. They will keep well for up to 3 months and can be thawed at room temperature for a couple of hours.
How can I customize Mardi Gras cupcakes?
These cupcakes are perfect for Mardi Gras, but they are so delicious that you can easily enjoy them any time of the year. You can color the frosting any way you like to suit any occasion, or leave it plain and decorate with sprinkles, grated chocolates, or fresh fruits.
Recipe Tips and Tricks
- Top cupcakes with a Mardi Gras baby, or spoon out 1 or 2 cupcakes and fill with color sprinkles before frosting as the “surprise” cupcake.
- If you don’t have cake flour, you can substitute with a mix of 1¾ cups all-purpose flour and ¼ cup cornstarch.
- Let the cupcakes fully cool before frosting them.
I just know you’ll have as much fun making these Mardi Gras cupcakes as eating them! I love the bright frosting and they are super light and fluffy.
More Cupcake Recipes We Love
- Chocolate Strawberry Cupcakes
- Black Forest Cupcakes
- Brownie Cupcakes
- Cinco de Mayo Pinata Cupcakes
If you make this recipe be sure to leave us a comment or rating. Enjoy!
4.75 from 8 votes
Mardi Gras Cupcake Recipe (King Cake Cupcakes)
These fun and colorful cupcakes are perfect for Mardi Gras. Soft and fluffy vanilla cupcakes are topped with a purple, green, and yellow cream cheese and cinnamon frosting for a vibrant treat!
Prep: 20 minutes minutes
Cook: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 16 cupcakes
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Ingredients
For the Cupcakes
- 2 cups cake flour 240 grams, see note
- 2 teaspoons baking powder 8 grams
- ¼ teaspoon kosher salt
- 1¼ cups granulated sugar 250 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¾ cup milk 170 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 3 egg whites 105 grams, room temperature
For the Frosting
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ¼ cup cream cheese 57 grams room temperature
- 3½ cups powdered sugar 395 grams
- 1 teaspoon ground cinnamon 3 grams, optional
- 2 tablespoons milk 28 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- Food coloring purple, green, and gold/yellow
Equipment
Kitchen Scale (optional)
Instructions
For the Cupcakes
Preheat oven to 375°F. Line a 12-count cupcake tin with paper liners and set aside.
In a large bowl, stir together the flour, baking powder, salt, and sugar, until they are combined.
2 cups cake flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, 1¼ cups granulated sugar
Using a hand mixer, add in the butter and milk, mixing on slow speed to gently combine the butter with the dry ingredients.
½ cup unsalted butter, ¾ cup milk
Add in the vanilla and egg whites and combine for another 30-60 seconds.
2 teaspoons pure vanilla extract, 3 egg whites
Pour the batter into the wells of the prepared cupcake tin, filling each well ¾ full with batter.
Bake for 20-23 minutes, until the top of each cupcake springs back to the touch. Allow the cupcakes to cool before frosting.
For the Frosting
In a large bowl, beat the butter, cream cheese, and sugar together. Add in the cinnamon (if using), milk, and vanilla. Continue beating until the frosting is well mixed and creamy. If the frosting is too soft, add in additional powdered sugar, 1 tablespoon at a time, until it reaches desired thickness. If the frosting is too thick, add more milk, 1 teaspoon at a time, until it reaches the desired thickness.
¾ cup unsalted butter, ¼ cup cream cheese, 3½ cups powdered sugar, 2 tablespoons milk, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon
Divide the frosting into three bowls. Color the frosting, purple, green, and gold/yellow. If the frosting has thinned because of the coloring, place it in the refrigerator for a few minutes, allowing it to chill to become slightly firm.
Food coloring
Fill three piping bags, one with each of the colors, and then place into a large piping bag with a 2D frosting tip. Gently squeeze from the top, until all three of the colors come through the piping tip. Starting in the middle of each cupcake, begin to rotate as you pipe until you complete a swirl on the top of the cupcake, ending once you have covered the outer edges. You can also do a swirl up instead of a flat swirl.
Notes
- Flour: If you don’t have cake flour, you can substitute with a mix of 1¾ cups all-purpose flour and ¼ cup cornstarch.
- Top cupcakes with Mardi Gras baby, or spoon out one or two cupcakes and fill with color sprinkles before frosting as the “surprise” cupcake.
- This recipe makes 16 standard-sized cupcakes.
Storage:Store Mardi Gras cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze unfrosted for up to 3 months.
Nutrition Facts
Mardi Gras Cupcake Recipe (King Cake Cupcakes)
Amount Per Serving (1 cupcake)
Calories 373Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 43mg14%
Sodium 118mg5%
Potassium 57mg2%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 42g47%
Protein 3g6%
Vitamin A 513IU10%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin – Easy Dessert Recipes
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