Colorful Mini King Cupcakes for Mardi Gras

king cupcakesHappy Mardi Gras! We love the big king cake, with its purple, green, and gold sparkles and hide-and-seek little baby. But these little mini king cupcakes are just too adorable, aren't they?  

This recipe is from the bayou -- literally! It's by David Guas of Bayou Bakery in Arlington, Virginia. And like full-sized king cake, they're soft, sweet yeast breads. We think they'd be perfect for a Fat Tuesday party or a Mardi Gras brunch.


Mini King Cupcakes via Coastal Living/


  • 1/2 cup warm whole milk (110 degrees)
  • 2 (1/4-ounce) packages dry yeast
  • 1/3 cup sugar, divided 
  • 1/2 cup unsalted butter, melted 
  • 3 egg yolks 
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest 
  • 3 teaspoons fresh lemon juice, divided 
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup cake flour
  • 1 tablespoon ground cinnamon, divided
  • 1/4 teaspoon kosher salt 
  • 1 large egg, lightly beaten 
  • 1 cup powdered sugar
  • 1 1/2 tablespoons hot water
  • Purple, green, and yellow sugar sprinkles


1. Combine milk, yeast, and 1/4 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.

2. 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.)

3. Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85 degrees), free from drafts, about 1 hour.

4. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 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.

5. Preheat oven to 375 degrees. 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.

The original recipe doesn't specify adding a little baby, but why not keep up the tradition and slip one into one of the cupcakes?


Image via BlueberryFiles/Flickr

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