King Cake Cupcakes

King Cake Cupcakes

Yield 12 -14



  1. In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg and salt.
  2. Add the butter and beat with an electric mixer at low speed until the mixture looks grainy like sand.
  3. Add the milk and flavor extracts and increase the mixer to medium speed.
  4. Add the eggs one at a time, mixing after each egg until fully incorporated.
  5. Scrape the bottom and sides of the mixing bowl as needed to ensure the ingredients are fully incorporated into the batter. Mix just until the batter becomes smooth.
  6. Line the wells of a muffin tin with paper liners, spray with non-stick cooking spray, and scoop the batter into each well about 3/4 of the way full.
  7. Bake at 350°F for 20 to 25 minutes, until the cupcakes are light golden brown around their edges and they spring back when pressed gently on top.
  8. While the cupcakes cool, prepare the icing.
  9. Beat the butter, cream cheese, and flavor extracts in a medium-sized bowl until light and fluffy.
  10. Continue to beat while gradually adding the confectioners' sugar.
  11. Add milk as needed to create a spreadable consistency.
  12. Spread each cooled cupcake with frosting, then immediately decorate with the colored sparkling sugars. This is best achieved by pouring each color of sprinkles into a separate paper cupcake liner and dipping the edges of the frosted cupcake into each.


The original recipe listed a yield of 12 cupcakes. I was able to get 14 cupcakes when the liners were filled 3/4 of the way. Because it is necessary to spray the paper liners with non-stick cooking spray, you may want to double-line the muffin tins with papers to avoid a greasy look and keep the papers pretty.

Recipe by Love & Flour at