King Cake Cupcakes

Name: King Cake Cupcakes
Prep time: 25 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 box (15.25 oz) 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

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Prep 25 min
Total 1 hr 15 min
Servings 24

Enjoy these delectable cupcakes made using Betty Crocker™ Super Moist™ cake mix - perfect dessert to serve a crowd.

By Betty Crocker Kitchens

Updated June 21, 2013

Make With

Betty Crocker Cake Mix

Ingredients

1 box (15.25 oz) 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.