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King Cake Cupcakes

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  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 24
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Enjoy these delectable cupcakes made using Betty Crocker™ Super Moist™ cake mix - perfect dessert to serve a crowd.
By Betty Crocker Kitchens
Updated Jun 21, 2013
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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

Steps

  • 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.
  • 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.
  • 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
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