King Cake Cupcakes

adapted from The Virtuous Wife


  • 2 tubes crescent rolls
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

For the filling:

  • 1 8-ounce block cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla

For the glaze:

  • 1 cup powdered sugar
  • 1 - 2 tablespoons water
  • purple green, and yellow sprinkles


  1. Preheat the oven to 350F. Spray a muffin tin with baking spray.
  2. In a small bowl, stir together 1/2 cup sugar and cinnamon.
  3. In the bowl of an electric mixer, beat together cream cheese, sugar, and vanilla until no lumps remain. Set aside.
  4. 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.
  5. 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.
  6. Cover with aluminum foil and bake for 12 minutes. Remove foil and bake for another 12 minutes. Let cool before glazing.
  7. 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!