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–+ servings
festive purple green gold cupcakes

Mardi Gras Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack
  • 3 Small bowls for colored sugar or frosting
  • 3 piping bags (or resealable plastic bags) optional, for frosting

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup unsalted butter softened
  • 3 1/2 cup powdered sugar sifted
  • 1 2–3 tablespoons heavy cream or milk
  • 2 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1/4 cup green sanding sugar or sprinkles
  • 1/4 cup purple sanding sugar or sprinkles
  • 1/4 cup gold or yellow sanding sugar or sprinkles
  • 1 Optional: 12 small plastic baby charms or whole pecans for “hidden baby”

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
  • In a small bowl stir together the buttermilk and sour cream until smooth.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Add half of the buttermilk mixture and mix on low until incorporated.
  • Repeat with another third of the dry ingredients, then the remaining buttermilk mixture, and finish with the last third of the dry ingredients, mixing just until a smooth batter forms.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack, about 25 minutes.
  • While the cupcakes cool, prepare the frosting by beating the softened butter in a large bowl on medium speed until creamy, about 1–2 minutes.
  • Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined and scraping down the sides as needed.
  • Add the vanilla extract, salt, and 2 tablespoons of heavy cream or milk, then beat on medium-high speed for 2–3 minutes until light and fluffy, adding a bit more cream if needed to reach a pipeable consistency.
  • If using a “hidden baby,” gently press one clean plastic baby charm or pecan into the bottom of each cooled cupcake, pushing it in from the top and covering the hole with a bit of cake.
  • Transfer the frosting to piping bags fitted with your desired tips, or use a spatula to spread frosting generously on top of each cooled cupcake.
  • If you want colored frosting instead of colored sugar, divide the frosting evenly into three bowls and tint each bowl with green, purple, or yellow food coloring, then pipe each color onto different cupcakes or swirl them together.
  • If using sanding sugar, keep the frosting white and immediately sprinkle green, purple, and gold sanding sugar over the freshly frosted cupcakes in stripes or sections to resemble a king cake.
  • Chill the decorated cupcakes for 10–15 minutes if you want the frosting to set slightly before serving, or serve immediately at room temperature.

Notes

For best Mardi Gras flavor and appearance, keep cupcakes at room temperature for serving so the buttercream stays soft and creamy, and decorate them soon after frosting so the sanding sugar adheres well. Use gel food coloring for vibrant green, purple, and gold hues without thinning the frosting, and avoid overmixing the batter to keep the crumb tender. If adding a plastic baby charm, insert it only into cooled cupcakes and warn guests that one cupcake contains a small object, or use a whole pecan instead for a safer, edible “prize.” These cupcakes can be made a day ahead and stored covered at cool room temperature, then touched up with an extra sprinkle of colored sugar just before serving to refresh the festive look.
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