Laissez les bon temps rouler with these easy to make Mardi Gras Cupcakes with Cinnamon Buttercream Frosting. Inside is a surprise that will delight even your most picky critic!
It’s been some time since I’ve made these show-stopper cupcakes. I used the following simple ingredients for the cupcakes: Boxed cake mix, unsalted butter, half and half, eggs, gel food coloring. For the frosting, I used unsalted butter, cinnamon, confectioners sugar’, vanilla extract, and milk.
Making the Cupcakes:
I prepared the cake mix according to the package directions, except for using half and half in place of the water. Since this was for Mardi Gras, I wanted the cupcakes to have the traditional colors. Therefore, I divided the batter into thirds. I colored one-third purple, one-third green and the last one yellow. I used 5 drops of gel food coloring for each color.
Next, I transferred each of the colored batters to a disposable pastry bag. Then, I snipped off about 1/4-inch from the bottom of each one. I started filling the cupcake papers with the yellow, then the green, and finally the purple in the middle. I knew from experience that each cupcake would be a bit different on the inside, which adds to the fun!
I baked the Mardi Gras cupcakes in a preheated 350° F oven for about 20 minutes. After 20 minutes, I removed the cupcakes from the oven and let them cool completely on a wire rack.
Making the Cinnamon Buttercream Frosting:
I beat the room temperature butter with my electric mixer until it was creamy. This took about a minute. Then, I added the cinnamon, and continued beating until the cinnamon was well combined.
Next, I added half of the sugar, and beat the mixture on high for several minutes. Then, I added a tablespoon of the milk and the vanilla, followed by another cup of sugar. I continued beating the frosting on high until it was light and fluffy.
Finally, I added another 2 tablespoons of milk and the remaining amount of sugar. I continued beating the frosting on high until it was light and fluffy, and of the proper piping consistency.
Decorating the Mardi Gras Cupcakes:
I transferred the frosting to a piping bag fitted with a large star tip (1M), and piped the frosting on each cupcake.
Finally, I finished each cupcake off with some purple, green, and yellow sprinkles.
I ended up with 18 delicious and adorable Mardi Gras cupcakes with cinnamon buttercream frosting. Each one had a different combination of colors inside. What fun. Yum!