King Cake Cupcakes

Instead of a traditional King Cake, these cupcakes are sure to be a hit with the kids in attendance. Traditionally, the "baby" is hidden in the cake. The guest who receives the baby is required to purchase the next King Cake!

1 1/4 cups cake flour

1 1/2 t. baking powder

1/8 t. salt

1 stick butter, softened

3/4 cup granulated sugar

1 t. vanilla extract

2 eggs

3/4 cup milk

For the Frosting:

8 o. cream cheese, softened 

1/2 stick butter, softened

1/2 cup confectioners' sugar

1/4 t. Zatarain's ® Root Beer Concentrate

Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter in a large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 12 to 14 minutes or until a toothpick inserted into a cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese and butter in a large bowl with electric mixer on medium speed until smooth. Add confectioners' sugar and Root Beer Concentrate; beat until fluffy. Set aside.

Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through the bottom of the cupcake. Spread a small amount of Frosting into each cupcake. Pipe remaining frosting onto each cupcake. Sprinkle with purple, green, and gold sugar, if desired.

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