Less yeasty and more cake-like than king cake, these quick cakes get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake – without waiting around for a yeasted dough to rise.
Ingredients
Cream Cheese Frosting
- ½ (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 ¾ cups powdered sugar, or more as needed
- Gold luster dust and green and purple sanding sugars
Cupcakes
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter, softened
- ¾ cup white sugar
- 1 teaspoon vanilla bean paste
- 2 egg whites
- 2/3 cup buttermilk
- 2 tablespoons white sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
Step 2
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.
Step 3
Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
Step 4
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.
Step 5
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.
Step 6
Frost cooled cupcakes and decorate with luster dust and sanding sugars.
Cook’s Note:
Substitute vanilla extract for the paste, if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 317 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 35% |
Cholesterol31mg | 10% |
Sodium201mg | 9% |
Total Carbohydrate53g | 19% |
Dietary Fiber0g | 1% |
Total Sugars44g | |
Protein3g | |
Vitamin C1mg | 4% |
Calcium40mg | 3% |
Iron1mg | 3% |
Potassium57mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this