King Arthur Flour Mardi Gras Cupcakes

For over 30 years I have made just cakes, and a lot of them.  In the past few years the latest trend has been cupcakes; I have collected numerous recipes, books, magazines – you would not believe how many recipes I have.   Finally I made my first cupcake with a granddaughter and I think I am hooked.  We are also registered for a Zingerman’s cupcake class in late March and that should really get me interested.  Three of us – should be a fun afternoon, just the girls!

I have said many times that King Arthur Flour is one of my favorite online sources not only for their products but their recipes.  I have yet to try one of their recipes that I did not like – I wish they offered classes in my area.   This time I had the help of my granddaughter and together we had a great afternoon, baking, cooking, eating… Oh, and Mom helped too with Weight Watcher’s Shrimp Creole and our Lucky Player King Cake Cocktail.

The three of us agreed the lemon/nutmeg cake and the cream cheese frosting added some great flavor and were very tasty!

King Arthur Flour Mardi Gras Cupcakes with Cream Cheese Frosting

  • 1 cup sugar
  • 1-2/3 cups flour
  • 1-1/4 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 6 tbsp. butter, softened
  • 2/3 cup milk, room temperature (I used 2%)
  • 1/4 tsp. Fiori di Sicilia (I used this – available at King Arthur Flour) or 1 tsp. vanilla plus 1/8 tsp. lemon oil
  • 2 large eggs

Preheat the oven to 350 degrees.  Either grease and flour a muffin tin or use purple/yellow and green papers like we did.

In a large bowl, whisk together the dry ingredients; sugar, flour, baking powder, nutmeg and salt.  Add the softened butter and beat at low speed with an electric mixer until the mixture is kind of crumbly.  I used my clean hands to break up and combine the mixture, it just seems to be easier.

Combine the Fiori di Sicilia (combo of vanilla and lemon oil); add all at once to the cake mixture.  Mix on low speed for 30 seconds, then increase the speed to medium and beat for another 30 seconds, while scraping the sides and bottom of the bowl.

Then add one egg at a time and mix on low.  Increase the speed to medium and beat for 30 seconds; add the second egg, again beating for 30 seconds.

I like to use a muffin scoop to measure out about 1/4 cup of cake batter per muffin well.  Bake for 23-25 minutes (23 minutes was enough in my oven).  When they are lightly browned and a toothpick inserted in the center comes out clean, remove from your oven; allow to cool thoroughly before icing the cupcakes.


  • 3 tbsp. butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 1/2 tsp. vanilla
  • 1/8 tsp. lemon oil
  • 2 cups confectioners’ sugar
  • 1-2 tbsp. milk, enough to make a spreadable icing
  • purple, yellow and green colored sugars

Combine the butter, cream cheese, vanilla and lemon oil and beat until light and fluffy.  Add the sugar gradually and beat well.  Add the milk a little at a time until you reach a smooth consistency.

Ice your cupcakes and dip in the different sugars or just sprinkle them on top – hand decorated by Megan!

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