Mardi Gras Cupcakes

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Rich buttermilk and vanilla bean cake in purple, yellow and green make these Mardi Gras cupcakes topped with Reese’s mini cupcakes the perfect party treat! Mardi Gras Cupcakes | JavaCupcake.com In February 2012, AFN Bavaria here in Germany is hosted me for a 2 hour segment to talk cupcakes and baking!  And, well… since it’s Mardi Gras season, I thought it’d be a perfect reason to bring the DJ’s some party cupcakes!

Because I needed to color the batter, I needed a basic white cake batter to start with.  So, I whipped up a simple vanilla buttermilk cupcake.  But… you know me, nothing I do is ever basic.  These cupcakes have my favorite Madagascar vanilla beans, buttermilk and some added sour cream for flavor.  There is nothing basic about the flavor of these bad boys! Mardi Gras Cupcakes | JavaCupcake.com I topped the cupcakes with  a cinnamon cream cheese frosting then embellished them with Mardi Gras colored sprinkles and mini cupcakes made with Reese’s peanut butter cups.   This is a simple, fun way to dress up your cupcakes for a party!

You don’t just have to make these cupcakes for Mardi Gras either… they could be made in green and red for Christmas.  They could be made in pink and white for Valentine’s Day or even Green for St. Patrick’s day.  The possibilities are quiet endless! So, if you’re looking for a fun, simple, yet delicious cupcake to serve at your Mardi Gras party… make these Mardi Gras Cupcakes!

They’ll be sure to impress your party guests!

Mardi Gras Cupcakes | JavaCupcake.com

Happy Baking!

5 from 1 reviews

Mardi Gras Cupcakes
 
Prep time

Cook time

Total time

 

These cupcakes are ready to PARTY for Mardi Gras!
Serves: 2 dozen cupcakes

Ingredients
Mardi Gras Cupcakes
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • the seeds of 2 Madagascar vanilla beans
  • 1 tsp vanilla extract
  • 1 ¼ cups Buttermilk
  • ¼ cup sour cream
  • 3 cups cake flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • Green, Purple and Yellow food coloring gel (I used Wilton brand)
Cinnamon Cream Cheese Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼-1/2 cup heavy whipping cream
  • pinch of salt
  • green, purple and yellow sprinkles
  • Rolo candies
  • Mini Reese’s peanut butter cups
  • purple gel food coloring

Instructions
Mardi Gras Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with white liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. While that is creaming, sift together the flour, baking powder and salt in a medium bowl. Set aside.
  4. In another medium bowl, whisk the eggs. Add the buttermilk, vanilla beans, vanilla extract and sour cream. Whisk until combined. It will look lumpy, which is okay.
  5. Add the wet mixture to the butter/sugar and mix on medium speed. Scrape the sides of the bowl and make sure everything is incorporated. NOTE: It will look curdled. DO NOT FRET! It will smooth out once you add the flour.
  6. Add all the flour at once and mix on low to medium speed until smooth. Don’t over mix!!
  7. Separate batter evenly into three bowls.
  8. Add food coloring and mix until uniform in color.
  9. Using a tablespoon, scoop one color into the liner against one edge. Quickly, scoop the second color next to/overlapping the first color. Finally, add the third color. NOTE: By the time you get to scooping the third color, you should still be able to see a ⅓ of the bottom of the liner.
  10. Add another smaller scoop of each color until the liners are ½-2/3 full. NOTE: Do not fill these more than ⅔ full. They puff up nicely and you don’t want overflow!
  11. Bake 18-20 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  12. Cool in pans for 7-8 minutes before removing to a wire rack to cool completely before frosting and decorating.
Cinnamon Cream Cheese Frosting
  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. ¼lb at a time, add the powdered sugar. After the first addition, add the vanilla extract and cinnamon. Beat until smooth.
  3. After the next additions of powdered sugar, add whipping cream and beat on high until smooth. After the last addition of sugar, add enough cream until you get your desired consistency.
  4. Add the pinch of salt and beat on high for 5 minutes.
Assembly
  1. Reserve ½ cup of frosting and tint with purple food coloring gel. Put it in a piping bag with a small star tip. Set aside.
  2. Using the white frosting and a large star tip, pipe a swirl of frosting on top of each cupcake. Embellish with sprinkles and jimmies.
  3. Put a swirl of the purple frosting on top of the Reese’s pb cups and embellish with sprinkles and jimmies. (You want it to look like a mini cupcake.)
  4. Place a Reese’s cup on top of each cupcake, off center.

    

27 Comments

27 Comments on Mardi Gras Cupcakes

  1. Cupcake and Talk
    February 21, 2012 at 8:32 pm (3 years ago)

    I love what you did with these cupcakes. They look amazing. I love the colors you used and the toppings.

    Reply
  2. Meredith
    February 22, 2012 at 5:31 am (3 years ago)

    Beautiful! How did you get the white frosting to have a purple stripe, or is that just my eyes playing tricks?

    Reply
    • JavaCupcake
      February 23, 2012 at 8:30 am (3 years ago)

      Just added a little bit of purple frosting to the bag of white frosting when piping! :) It creates that super cute effect!

      Reply
  3. Jenn
    March 4, 2012 at 11:59 pm (3 years ago)

    Oh my gosh!! I can’t believe you left a comment on my blog – You are like a celebrity in my book from Cupcakes Take The Cake. Ha ha. I didn’t know you had other blogs too! Thanks for making my day! I love these Mardi Gras cupcakes and I am saving this for next year.

    Reply
  4. Leah
    February 7, 2013 at 4:44 am (2 years ago)

    Delicious cupcake themselves, made the cinnamon cream cheese frosting and it didn’t set up the way I liked so I just used a cinnamon buttercream. Super cute. Excellent!

    Reply
  5. Debbie
    April 11, 2013 at 10:22 pm (2 years ago)

    They look so good and i’m going to try them very soon. What do you use if you don’t have the vanilla beans?

    Reply
    • Betsy Eves
      April 11, 2013 at 10:25 pm (2 years ago)

      Instead of vanilla bean seeds – you could add 1 tsp vanilla extract. :)

      Reply
      • Debbie
        April 12, 2013 at 1:52 pm (2 years ago)

        Thank you for the reply and can’t wait to make them.

        Reply
  6. Amy @Very Culinary
    March 4, 2014 at 2:56 pm (9 months ago)

    How fun! Love how customizable these are. And also? Don’t sprinkles make everything better? Just sayin’…

    Reply
    • Betsy Eves
      March 5, 2014 at 2:10 pm (9 months ago)

      Absolutely, Amy!!

      Reply
  7. frugaltiredmom
    March 4, 2014 at 10:32 pm (9 months ago)

    I made these cupcakes & featured them on my blog. They were delicious! I did have some issues with the consistency of the frosting…I ended up putting it into the refrigerator to stiffen it up a bit. Thank you for sharing this recipe…I’ll definitely be back!

    Reply
    • Betsy Eves
      March 5, 2014 at 9:17 am (9 months ago)

      So glad you made them! Sometimes cream cheese frosting can be finicky! Adding the least amount of liquid possible is always the key with cream cheese frosting! Happy Baking! :)

      Reply
  8. Jessica@ Stuck on Sweet
    March 4, 2014 at 11:50 pm (9 months ago)

    I am loving the colors and flavors going on these cupcakes. They are perfect for Mardi Gras!

    Reply
  9. Nicole, RD
    March 5, 2014 at 1:47 pm (9 months ago)

    The “cupcake” on the cupcake is such a cute touch! Love love love!

    Reply
    • Betsy Eves
      March 5, 2014 at 1:59 pm (9 months ago)

      Thanks, Nicole!!

      Reply

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