Mini King Cake Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• In medium bowl, mix 6 oz of the cream cheese and 3/4 cup of the powdered sugar until well blended and smooth. Spoon mixture into decorating bag fitted with 1/2-inch round tip. Poke hole in top of each cupcake with tip; pipe small amount of mixture into center of cupcake. Smooth top.
• In large bowl, beat remaining 4 oz cream cheese, 1/3 cup butter, remaining 1 3/4 cups powdered sugar, the half-and-half and almond extract with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional half-and-half, 1 teaspoon at a time. Frost cupcakes. Sprinkle with bands of purple, green and yellow sugar. Store covered in refrigerator.

Steps:

• 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.

Steps:

• Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
• Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
• Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
• Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
• Place one or two at a time in the prepared air fryer basket without overcrowding.
• Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
• Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
• Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

Steps:

• Preheat oven to 350 degrees. Line 2 mini-cupcake pans with paper liners.
• In large bowl, combine cake mix with 1 cup of milk and 3 eggs. Using electric mixer, beat 1 minute on medium speed. Add melted butter, and beat for an additional 1 minute until well mixed.
• Combine 1/2 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in small bowl. Stir until mixed and crumbly.
• Using small ice cream scoop, fill muffin pan with 1 scoop of batter in each liner.
• Sprinkle brown sugar mixture over batter, topping each with additional 2 scoops of batter.
• Bake cupcakes for 15 minutes, or until toothpick inserted in center of muffin comes out clean.
• Cool completely.
• Using pre-packaged decorator icing tubes in Mardi Gras colors of purple, green, and gold (yellow), dollop each color on top of cooled cupcakes. Sprinkle sparkling white decorator's sugar over each cake.