As you guys know, I’m from Mobile, Alabama which is known for many things. Most of which I don’t actually remember because… well, because I’m me. But here are some of my faves:
Dropping a moonpie on New Years Eve.
The Senior Bowl.
And having the first Mardi Gras celebration in the States.
I bring this up every Mardi Gras because if there’s one thing us Mobilians hate it’s overhearing someone talk about how Mardi Gras is from New Orleans.
Seriously, 99% of my Mobile Facebook friends belong to the “Mardi Gras was in Mobile before New Orleans was even a city” FB group.
We get to claim it. Take that, New Orleans!
(For the record, I love New Orleans Mardi Gras, too. I just like Mobile’s a smidge better.)
Anyway, Mardi Gras has long been my favorite holiday and even though it’s not celebrated here in Colorado, I still sit on my front porch and throw things at the neighbors when they walk by.
Just kidding. But I want to.
King cakes are one of the many things I love about Mardi Gras! If you’ve never had one, it’s like a giant cinnamon roll shaped in a ring and then it’s iced and covered in Mardi Gras sprinkles. Or, you can make my favorite kind which has the cinnamon roll thing going for it but also has a sweetened cream cheese filling. It’s to die for.
And that’s what these King Cake Cupcakes are except to make life easier for all of us, I used cans of crescent rolls. So really, these guys took absolutely no time to throw together.
You should definitely make them Tuesday for Mardi Gras or Sunday for Joe Cain Day!
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- 2 tubes crescent rolls
- ½ cup sugar
- 1 tablespoon cinnamon
For the filling:
- 1 8-ounce block cream cheese
- ½ cup sugar
- 1 teaspoon vanilla
For the glaze:
- 1 cup powdered sugar
- 1 - 2 tablespoons water
- purple, green, and yellow sprinkles
- Preheat the oven to 350F. Spray a muffin tin with baking spray.
- In a small bowl, stir together ½ cup sugar and cinnamon.
- In the bowl of an electric mixer, beat together cream cheese, sugar, and vanilla until no lumps remain. Set aside.
- Working on a sheet of parchment paper, unroll one tube of crescent rolls. Divide into 4 rectangles and press to seal the seam going diagonally through each rectangle. Repeat with remaining tube of crescent rolls.
- Sprinkle the cinnamon sugar mixture on top of each one. Spread a heaping tablespoon of the cream cheese mixture down one long side of each rectangle. Roll up each one as if rolling cinnamon rolls, sealing the ends. Then roll them up again so that they resemble cinnamon rolls. Transfer to prepared muffin tin.
- Cover with aluminum foil and bake for 12 minutes. Remove foil and bake for another 12 minutes. Let cool before glazing.
- To make the glaze, whisk together powdered sugar and 1 tablespoon water. Add more water as needed to make it a good spreadable consistency. Spread glaze on each cupcake and top with sprinkles. I find that you need to let the glaze set for a minute or 2 and then sprinkle. But don't wait too long because the sprinkles won't stick if it sets completely!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 79mgCarbohydrates: 30gFiber: 0gSugar: 27gProtein: 2g