These fun and colorful cupcakes are perfect for mardi gras. Soft and fluffy vanilla cupcakes are topped with a purple, green and yellow cream cheese and cinnamon frosting for a vibrant treat!
Cute and easy Mardi Gras Cupcakes with Cinnamon Frosting
Mardi Gras is coming up, and what better way to celebrate than with these bright and colorful cupcakes!
Super quick and easy to make, they are a great alternative if you don’t have time to make a king cake!
Get into the holiday spirit with these little beauties!
Why you’ll love this King Cake Mardi Gras Cupcakes recipe
- Easy: This is a simple cupcake recipe and takes minutes to make. Even the most novice of bakers will master this recipe.
- Make ahead: These are a great make ahead treat and can be frozen before decorating.
- So fun! I love how colorful these frosted cupcakes are! They are a great way to celebrate in style!
How to make Mardi Gras Cupcakes
**Be sure to see the full instructions and details in the recipe card below.
- Mix together the fry ingredients.
- Mix in the butter and milk.
- Add in the vanilla and egg whites.
- Place the batter into cupcake liners and bake.
- Mix together the ingredients for the frosting.
- Divide the frosting into three bowls and color.
- Place the frosting into a piping bag and ice.
How long do they keep?
Once frosted, these mardi gras cupcakes will keep well in the fridge for two days. They can be kept at room temperature for one day, but then they should be refrigerated.
Unfrosted cupcakes should be stored in an airtight container. They will keep at room temperature for 2 days or in the fridge for 3 to 4.
Can you freeze them?
You can freeze unfrosted cupcakes by wrapping them individually (once they have fully cooled) in plastic wrap, and then place them into an airtight contianer. They will keep well for up to 3 months and then can be thawed at room temperature for a couple of hours.
This cupcakes are perfect for mardi gras, but they are so delicious that you can easily enjoy them anytime of the year. You can color the frosting any way you like to suit any occasion, or leave it plain and decorate with sprinkles, grated chocolates or fresh fruits.
Recipe Tips and Tricks
- Top cupcakes with Mardi Gras baby or spoon out one or two cupcakes and fill with color sprinkles before frosting, as the “surprise” cupcake.
- If you don’t have cake flour, you can substitute 1 ¾ cup all purpose flour and ¼ cup cornstarch.
- Let the cupcakes fully cool before frosting them.
I just know you’ll have as much fun making these mardi gras cupcakes as eating them! I love the bright frosting and they are super light and fluffy.
More cupcake recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mardi Gras Cupcake Recipe (King Cake Cupcakes)
For the Cupcakes
- 2 cups cake flour see note
- 2 tsp baking powder
- ¼ tsp salt
- 1 ¼ cup sugar
- ½ cup unsalted butter softened
- ¾ cup milk
- 2 tsp vanilla
- 3 egg whites
For the Frosting:
- ¾ cup unsalted butter softened
- ¼ cream cheese softened
- 3 ½ cups powdered sugar
- 2-3 Tablespoons milk or water
- 2 tsp vanilla
- 1 teaspoon cinnamon
- Purple green, gold or yellow coloring
For the Cupcakes:
- Preheat the oven 375
- In a large bowl, stir together the flour, baking powder, salt and sugar, until they are combined.
- Add in the butter and the milk, mixing on slow speed to gently combine the butter with the dry ingredients.
- Add in the vanilla and egg whites and combine for another 30 seconds to one minute.
- Pour into a lined standard size cupcake/muffin pan.
- Bake for 20-23 minutes, until the top of each cupcake springs back to the touch. Allow the cupcakes to cool before frosting.
For the Frosting:
- In a large bowl, beat the butter, cream cheese, and sugar. You can use the whisk attachment to make sure the cream cheese is completely mixed in and the entire mixture is smooth. Add in the cinnamon, if using, milk, and vanilla. Continue beating until the frosting is well mixed and creamy.. If the frosting is too soft, add in additional powdered sugar, one tablespoon at a time, until it reaches desired thickness.
- If the frosting is too thick, stir in additional teaspoons of milk or water until it is soft.
- Frosting should be thick enough to hold it’s shape as you frost the cupcakes.
- Divide the frosting into three bowls. Color the frosting, purple, green, and gold/yellow. If the frosting has thinned because of the coloring, place it in the refrigerator for a few minutes, allowing it to chill to become slightly firm.
- Fill three piping bags, one with each of the colors, and then place into a large piping bag with a 2D frosting tip. Gently squeeze from the top, until all three of the colors come through the piping tip. Starting in the middle of each cupcake, begin to rotate as you pipe until you complete a swirl on the top of the cupcake, ending once you have covered the outer edges.
- You can also do a swirl up instead of a flat swirl.