Skip to Content
Menu

King Cake Cupcakes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jun 21, 2013
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy these delectable cupcakes made using Betty Crocker™ Super Moist™ cake mix - perfect dessert to serve a crowd.

King Cake Cupcakes

  • Prep Time 25 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 10 oz cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1/3 cup butter or margarine, softened
  • 3 tablespoons half-and-half
  • 1/4 teaspoon almond extract
  • Purple, green and yellow coarse sparkling sugar

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • Step 
    2
    In medium bowl, mix 6 oz of the cream cheese and 3/4 cup of the powdered sugar until well blended and smooth. Spoon mixture into decorating bag fitted with 1/2-inch round tip. Poke hole in top of each cupcake with tip; pipe small amount of mixture into center of cupcake. Smooth top.
  • Step 
    3
    In large bowl, beat remaining 4 oz cream cheese, 1/3 cup butter, remaining 1 3/4 cups powdered sugar, the half-and-half and almond extract with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional half-and-half, 1 teaspoon at a time. Frost cupcakes. Sprinkle with bands of purple, green and yellow sugar. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved