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.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
317 Calories
Recipe Instructions
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.
Ingredients
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons white sugar
¾ cup white sugar
2 egg whites
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon lemon zest
¼ cup butter, softened
2 teaspoons lemon juice
½ (8 ounce) package cream cheese, softened
⅔ cup buttermilk
1 teaspoon vanilla bean paste
2 ¾ cups powdered sugar, or more as needed
Gold luster dust and green and purple sanding sugars
