Valentine’s Day isn’t my favorite holiday after all. Mardi Gras is! I guess living in Colorado made me completely forget about Mardi Gras because it didn’t even occur to me that Fat Tuesday is next week until I started seeing photos from Mardi Gras balls in my Facebook stream. But yeah, it’s definitely my favorite and the one I most looked forward to when I lived in Mobile.
Since we don’t really get the opportunity to celebrate in Colorado, I had to make these super cute king cake cupcakes! (Please ignore the creepy babies. This should be the last year you have to look at them.) I used a box mix to make the cupcakes but made my cinnamon buttercream that I love so much to make them a little more king cake-like. And then I topped them with the tiniest little king cakes made from vanilla wafers!
If you are celebrating Mardi Gras this year (I’m jealous) you should totally make these! Everyone who saw them went nuts over how cute they were.
Nicole made hurriances! One time, many years ago, a friend of mine caught her hair on fire from a flaming hurricane at a bar. It was arguably one of the best nights of my life.* So go make hurricanes! Throw beads at whoever you live with! And have a good time!
*She was fine. It was put out quickly and we laughed about it for days. I’m really not heartless.
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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