Mini King Cake Cupcakes

My neighbor brought over a box of King Cake from New Orleans last February, and I spent the entire afternoon staring at it, wondering how something so festive could possibly fit into my everyday kitchen routine. That's when I decided to shrink the whole experience down into bite-sized cupcakes—a way to capture that same cinnamon-sugar magic without needing a stand mixer or a full day off. These mini versions became an instant hit, especially when I started hiding the plastic baby surprise in different cupcakes at parties. Now whenever Mardi Gras season rolls around, this is the first recipe I reach for, and somehow it always feels like a little celebration in every bite.

I made these for a Mardi Gras party at work last year, and watching people's faces light up when they bit into the cinnamon swirl was genuinely worth all the early morning prep. One coworker was so delighted she asked for the recipe on the spot, and I ended up emailing it to half the office by end of day. That's the thing about these cupcakes—they bridge the gap between homemade and impressive without ever feeling like you're actually working that hard.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation that keeps these light and tender rather than dense, and room-temperature ingredients help it blend smoothly without overmixing.
• Granulated sugar (1/2 cup): Balances the cinnamon spice with just enough sweetness so the cupcake isn't overpowered by the filling.
• Baking powder (1 1/2 tsp): The key to getting that little cupcake rise in such a short bake time without needing eggs to do all the heavy lifting.
• Ground cinnamon (1/2 tsp in batter, plus filling): Already in the batter to create a flavor foundation that makes the swirl feel intentional rather than random.
• Whole milk (1/2 cup, room temperature): Room temperature milk integrates faster and more evenly, preventing lumps and ensuring a smooth crumb.
• Unsalted butter (1/4 cup melted for batter, plus 2 tbsp for filling): Melted butter distributes moisture throughout the batter and creates that tender crumb that makes people reach for a second one.
• Large egg (1, room temperature): Brings structure and helps bind everything together while room temperature ensures it mixes evenly.
• Vanilla extract (1 tsp): A small amount that rounds out the cinnamon without competing with it.
• Light brown sugar (1/4 cup packed for filling): Molasses content adds depth to the filling and makes it slightly stickier than granulated sugar would be.
• Powdered sugar (1 cup for glaze): Creates that smooth, pourable glaze that hardens just enough to hold the colored sugar without being too thick.
• Colored sanding sugar (2 tbsp each of green, purple, gold): These are coarser than regular sprinkles and stick better to the wet glaze, plus they're the heart of that King Cake tradition.

Instructions

Prepare your pan:

Preheat your oven to 350°F and line or lightly grease a 24-cup mini muffin tin—the mini size is what makes these cupcakes feel special and manageable. If you're using liners, it makes cleanup infinitely easier and keeps everything tidy.

Mix the dry ingredients:

In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon until everything looks evenly combined. You're looking for no visible streaks of cinnamon, so take a few extra seconds here.

Combine the wet ingredients:

In a separate bowl, whisk together milk, melted butter, egg, and vanilla until the mixture is smooth and has no streaks of egg white. This step takes maybe 30 seconds and makes all the difference in how smoothly the batter comes together.

Bring it together gently:

Pour the wet ingredients into the dry ingredients and fold them together until just combined—you're looking for no visible flour pockets, but some small lumps are perfectly fine. Overmixing is the enemy here because it develops the gluten and makes the cupcakes tough, so resist the urge to stir more than necessary.

Make the cinnamon filling:

In a small bowl, mix melted butter, packed brown sugar, and cinnamon into a paste-like consistency. This filling should be thick enough to stay in place when you swirl it, not thin enough to sink straight to the bottom.

Fill and swirl:

Spoon about 1 tablespoon of batter into each mini muffin cup, then top with a small dollop (roughly 1/2 teaspoon) of the cinnamon mixture. Take a toothpick and drag it gently through the filling in a figure-eight pattern or simple lines—you want to create visible swirls, not completely blend it into the batter.

Bake until golden:

Bake for 16 to 18 minutes, watching for the edges to turn light golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it.

Cool with patience:

Let the cupcakes sit in the pan for 5 minutes so they firm up enough to move without falling apart, then transfer them to a wire rack to cool completely. Trying to glaze warm cupcakes will make the glaze slide right off, so give yourself at least 30 minutes here.

Make the glaze:

Whisk together powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until you reach a consistency that's thick enough to coat a spoon but thin enough to drizzle. If it's too thick, add milk a few drops at a time; if it's too thin, add more powdered sugar by the teaspoon.

Glaze and decorate:

Drizzle the glaze over each cooled cupcake, then immediately sprinkle alternating bands of green, purple, and gold sanding sugar on top. Work quickly because the glaze will start to set within a minute or two, and the sugar sticks best while it's still wet.

Save

There's something about watching someone bite into a cupcake and suddenly discover that sweet cinnamon center that makes you understand why King Cake became such a tradition in the first place. It's not just about the flavor—it's that moment of delightful surprise, and these mini versions deliver that feeling in something you can eat in two bites.

The Story Behind King Cake

King Cake originated in France as part of Epiphany celebrations, eventually making its way to New Orleans where it became inseparable from Mardi Gras season. The tradition of hiding a surprise inside (originally a bean, later a plastic baby) dates back centuries and adds an element of playful anticipation to every slice. When I started making these cupcakes, I realized I was honoring that same tradition of turning dessert into a moment of genuine excitement, just in a format that fits modern life better.

Why Mini Size Matters

Full-sized King Cakes are beautiful centerpiece desserts, but these mini cupcakes let you experience the whole tradition without commitment or waste. They bake faster, portion themselves naturally, and honestly taste better because you can eat one without feeling guilty about a massive slice. There's also something inherently more celebratory about passing around a box of 24 festive cupcakes than cutting into one large cake—everyone gets to feel included in the occasion.

Making It Your Own

The beauty of this recipe is how adaptable it is to whatever you have on hand or whatever your mood calls for. I've experimented with different spice combinations, swapped the cinnamon filling for cream cheese mixed with brown sugar, and even used different colored sugars depending on the event. The core technique stays the same, but the variations are endless, which is exactly why this recipe has become such a reliable go-to in my kitchen rotation.

• If you're dairy-free, substitute almond milk and plant-based butter without changing any quantities—the result will be nearly identical.
• You can prep the batter the night before and bake in the morning for a fresh-out-of-the-oven moment with almost no morning effort.
• Store unfrosted cupcakes in an airtight container for up to two days, then glaze and decorate whenever you're ready to serve them.

Save

These cupcakes have a way of making any day feel a little more festive, whether or not it's actually Mardi Gras season. Bake them once and I promise you'll be looking for excuses to make them again.

Kitchen Guide

→ What gives the cupcakes their cinnamon flavor?

A cinnamon swirl filling made of melted butter, brown sugar, and ground cinnamon is gently swirled into the cupcake batter for a warm, spiced touch.

→ How is the colorful topping achieved?

The cupcakes are decorated with bands of green, purple, and gold sanding sugars sprinkled over a vanilla glaze, channeling traditional Mardi Gras colors.

→ Can these cupcakes be made dairy-free?

Yes, substitute almond milk and plant-based butter for the dairy ingredients without compromising texture or flavor.

→ What is the baking time for these cupcakes?

The mini cupcakes bake at 350°F (175°C) for 16 to 18 minutes, until a toothpick comes out clean.

→ Is it necessary to use a mini muffin tin?

Using a mini muffin tin produces small, individual portions perfect for this treat, but larger tins will alter baking time and size.