Mini King Cake Cupcakes Recipe

Mini King Cake Cupcakes

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There might not be room for a plastic baby, but these mini cupcakes packed with delicious flavor for a sweet Mardi Gras.

David Guas

Updated on December 8, 2021

Mini King Cake Cupcakes — Photo: Jennifer Davick; Prop Styling: Lydia Degaris-Pursell; Food Styling: Marian Cooper Cairns

Prep Time:

15 mins

Rise Time:

1 hr 30 mins

Bake Time:

20 mins

Total Time:

2 hrs 5 mins

Yield:

1 dozen

Every good Mardi Gras party ends with a celebratory king cake, and this season we're giving it a mini makeover. Flavored like the classic, these Mini King Cake Cupcakes are perfect personal-sized treats for serving at parties, big or small. These cupcakes, however, are not made with a batter. The dough, flavored with cinnamon, is still rolled into a log. Then you're going to cut the dough into different pieces and place those into paper muffin cups to bake. Once out of the oven, spread them with a glaze and top with holiday sprinkles in festive shades of gold, green, and purple. You can even break from tradition and top each mini cupcake with a plastic baby.

Ingredients

½ cup warm whole milk (110°)
2 (¼-ounce) packages dry yeast
⅓ cup sugar, divided
½ cup unsalted butter, melted
3 egg yolks
½ teaspoon vanilla extract
½ teaspoon lemon zest
3 teaspoons fresh lemon juice, divided
1 ½ cups all-purpose flour
½ cup cake flour
1 tablespoon ground cinnamon, divided
¼ teaspoon kosher salt
1 large egg, lightly beaten
1 cup powdered sugar
1 ½ tablespoons hot water
Purple, green, and yellow sugar sprinkles

Directions

Combine milk, yeast, and ¼ cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.
Punch dough down, and place on a lightly floured surface. Roll dough into a 12- × 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles. Makes 1 dozen.

Mini King Cake Cupcakes

Ingredients

Directions

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