Get the Recipe: Mardi Gras Cupcakes
Celebrate Fat Tuesday with a batch of Mardi Gras cupcakes! These rum cupcakes are decorated with festive purple, green and gold sprinkles.
Ingredients
Cupcakes
- 1 ¾ cups (224 g) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ cup (57 g or 1/2 stick) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ⅓ cup (75 g) sour cream (or full-fat plain yogurt), room temperature
- ¼ cup (60 ml) vegetable oil
- 1 Tablespoon rum extract, or vanilla
- ⅔ cup (160 ml) whole milk, room temperature
Cream Cheese Frosting
- 1 cup (8 oz or 226 g) block-style cream cheese, softened, but still cool
- ½ cup 113 g unsalted butter, room temperature
- 2 cups (240 g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Green, purple and gold sanding sugar (or sprinkles)
Instructions
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the rum extract, sour cream and vegetable oil.
- Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.
- Fill baking cups about 2/3 full and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
- For the frosting, beat cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar and salt, then mix on medium speed until combined. Add vanilla and mix until combined. Scraping down the bottom and sides of the bowl as necessary.
- Transfer frosting to a piping bag with desired tip. Frost cooled cupcakes and garnish with sanding sugar.
Notes
Store in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
Freeze for up to 3 months. Wrap in plastic wrap and store cupcakes in an airtight container in the freezer.
Serving: 1cupcake, Calories: 244kcal, Carbohydrates: 36g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 44mg, Sodium: 198mg, Potassium: 119mg, Fiber: 0.4g, Sugar: 26g, Vitamin A: 311IU, Vitamin C: 0.04mg, Calcium: 87mg, Iron: 1mg