Mini King Cake Cupcakes (Print Version)

Tender cinnamon swirl cupcakes with vibrant colored sugar topping inspired by New Orleans classic.

# What You'll Need:

→ 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 Topping

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

# Cooking Steps:

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 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 well incorporated.
04 - Add the wet ingredient mixture to the dry ingredients and stir just until combined. Do not overmix; some lumps are acceptable.
05 - In a small bowl, mix melted butter, packed light brown sugar, and ground cinnamon until a spreadable paste forms.
06 - Spoon approximately 1 tablespoon of batter into each muffin cup. Top each portion with about 1/2 teaspoon of cinnamon filling, then gently swirl with a toothpick to create a marble effect.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake emerges clean.
08 - Allow cupcakes to rest 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 glaze reaches a smooth, pourable consistency.
10 - Drizzle glaze over the cooled cupcakes. Immediately sprinkle alternating bands of green, purple, and gold sanding sugar across the glaze for traditional King Cake appearance. Allow glaze to set completely before serving.

# Expert Advice:

01 -
  • They're small enough to eat without guilt, but the cinnamon swirl makes each one feel like a real celebration.
  • The festive colored sugar situation means you can sneak them into any party and people will think you spent hours in the kitchen.
  • Baking 24 of these feels like an accomplishment, and they disappear just as fast as that sense of pride arrives.
02 -
  • Overmixing the batter is the biggest mistake people make, and it transforms tender cupcakes into dense, rubbery ones—mix just until combined and let go of the urge for perfection.
  • If you forget to cool the cupcakes completely before glazing, the glaze will melt into the cake rather than sitting on top, so patience here truly pays off.
03 -
  • Make the batter and filling the morning of, then bake everything just a few hours before serving so the cupcakes are as fresh and tender as possible.
  • If your sanding sugar doesn't stick well to the glaze, it means the glaze set too quickly—next time, work faster or make the glaze slightly thinner so you have a longer window to decorate.
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