King Cake Cupcakes

These king cake cupcakes have all the wonderful flavors and bright colors of the popular cake without having to wait for a yeasted dough to rise.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 317 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 egg whites
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon vanilla bean paste
• Gold luster dust and green and purple sanding sugars
• 0.25 teaspoon salt
• 0.25 cup butter, softened
• 0.5 teaspoon baking powder
• 0.75 cup white sugar
• 0.25 teaspoon baking soda
• 0.25 teaspoon ground nutmeg
• 0.5 (8 ounce) package cream cheese, softened
• 0.66666668653488 cup buttermilk
• 2.75 cups powdered sugar, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.

Step 2

Make cupcakes: Stir together flour, baking powder, nutmeg, baking soda, and salt in a large bowl. Beat together 3/4 cup plus 2 tablespoons sugar, butter, and vanilla in another large bowl with an electric mixer until well combined. Add egg whites one at a time, beating well after each addition. Separately add 1/2 of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.

Step 3

Spoon batter into the prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.

Step 4

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely, about 30 minutes.

Step 5

Meanwhile, make frosting. Blend together cream cheese, butter, lemon juice, and lemon zest in a medium bowl with an electric mixer until light and fluffy. Beat in powdered sugar gradually until a spreading consistency is reached.

Step 6

Spread or pipe frosting over cooled cupcakes and decorate with luster dust and sanding sugars.