Mardi Gras Cupcakes
Prep time
Cook time
Total time
This vanilla Cinnamon Cupcake is topped with a sugar icing and the traditional colors of Mardi gras; purple representing justice, green representing faith, and gold representing power.
Recipe type: Dessert | Cupcakes | Butter Cakes
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
Sugar Glaze:
  • 1 cup confectioner’s (powdered) sugar
  • 1 teaspoon light corn syrup
  • ½ teaspoon pure vanilla extract
  • 4 to 5 teaspoons hot water
  • 1 to 2 tablespoons purple sanding sugar
  • 1 to 2 tablespoons green sanding sugar
  • 1 to 2 tablespoons yellow or gold sanding sugar
Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners. I used gold foil liners for these cupcakes.
  1. In a medium mixing bowl, combine flour, baking powder, salt, and cinnamon; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before glazing and decorating.
  8. Sugar Glaze:
  9. In a medium bowl combine confectioner’s sugar, corn syrup, vanilla, and 4 teaspoons hot water. Add additional water if needed for a glaze consistency.
  10. Glaze one cupcake at a time. Dip the cupcake in the glaze, or use a small offset spatula and spread a thin layer of glaze over the top of the cupcake.
  1. As soon as each cupcake has been glazed, sprinkle with sanding sugars. Hold something with a straight edge, such as a stiff piece of paper, thin cardboard, or a clean ruler to mask two-thirds of the cupcake. Sprinkle the exposed one-third of cupcake with purple sanding sugar. Move the straight edge to cover the last one-third, and sprinkle the green sanding sugar in the middle section. Sprinkle the last one-third with yellow or gold sanding sugar. Tip: When each cupcake is completed, place in the refrigerator to “set” the glaze and keep from flowing over the edge of the cake.
  2. Continue with remaining cupcakes.
Recipe Notes
Pan: One Standard 12-Cup Muffin Pan Pan Prep: Paper Liners Oven Temp: 350° Yield: 12 Cupcakes Storage: Covered, Room Temperature

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