Mini King Cake Cupcakes (Printable Version)

Bite-sized cupcakes featuring cinnamon swirl and vibrant colored sugar for a festive touch.

# Ingredient List:

→ Cupcake Batter

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup whole milk, room temperature
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract

→ Cinnamon Swirl Filling

10 - 2 tablespoons unsalted butter, melted
11 - 1/4 cup light brown sugar, packed
12 - 1/2 teaspoon ground cinnamon

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

→ Colored Sugar

16 - 2 tablespoons green sanding sugar
17 - 2 tablespoons purple sanding sugar
18 - 2 tablespoons gold sanding sugar

# How to Make:

01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease the cups.
02 - In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, combine milk, melted butter, egg, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
04 - Pour wet ingredients into the dry mixture and stir gently just until combined. Avoid overmixing to maintain a tender crumb structure.
05 - In a small bowl, mix melted butter, light brown sugar, and cinnamon until well combined.
06 - Spoon approximately 1 tablespoon of batter into each prepared muffin cup. Top each with a small dollop of cinnamon filling, then gently swirl with a toothpick to create a marbled effect.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean with no wet batter.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - Whisk together powdered sugar, milk, and vanilla extract until the mixture reaches a smooth, pourable consistency.
10 - Drizzle glaze over cooled cupcakes. Immediately sprinkle with alternating bands of green, purple, and gold sanding sugar in traditional King Cake style. Allow glaze to set completely before serving.

# Expert Suggestions:

01 -
  • They bake in less than 20 minutes, so you can make a full batch faster than you'd think possible.
  • The cinnamon swirl baked right into each cupcake means you get that classic King Cake flavor in every single bite.
  • Colored sugar makes them look festive without requiring piping skills or fancy decorating experience.
02 -
  • Do not skip the step of letting cupcakes cool completely before glazing, or your glaze will melt right off and your decorating work disappears instantly.
  • The cinnamon filling needs to be thick and paste-like, not too wet, or it will run all over the cupcake instead of creating those beautiful distinct swirls.
03 -
  • Invest in a small ice cream scoop or cookie scoop for filling muffin cups evenly, which guarantees consistent baking times across all 24 cupcakes.
  • Keep your sanding sugar in separate small bowls while decorating so you can work quickly before the glaze sets, making the application almost meditative instead of rushed.
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