King Cake Cupcakes

I’d say February does a pretty good job at kicking all those January health goals to the curb. First you’re hit with Valentine’s Day, and then Mardi Gras and the rodeo (well, for those of us residing in Texas). Diets don’t stand a chance. However, you can’t help but get caught up in all the festivities. I personally love this time of year. Mardi Gras and the rodeo are both ongoing events and lend themselves for a lot social activities. It’s just fun! With Fat Tuesday coming up I figured King Cake Cupcakes would be the perfect cupcakes to bake!

I found this recipe over at The Virtuous Wife. Best thing about it? You use crescent rolls. Seriously can’t get much easier than that. Delicious treats don’t have to be complicated recipes, most of the time simple is better! The only down side to these is that the recipe only makes eight, although they are large. But MAN are they tasty! I actually preferred the bread flavor as opposed to a sweet cake- I felt like it balanced out with the filling and glaze. My taste testers told me it was even better with a cup of coffee. You could always experiment and try different fillings…so many possibilities.

King Cake Cupcakes
King Cake Cupcakes

King Cake Cupcakes (~8 cupcakes)

  • 2 tubes of crescent rolls (seamless dough sheets work best)
  • 1/2 cup sugar
  • 1 Tbsp. cinnamonFilling:
  • 8 oz. cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla extractGlaze:
  • 1 cup powdered sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. water

Preheat the oven to 375* and grease your cupcake pan. With a mixer, cream together the ingredients for the filling (cream cheese, sugar, and vanilla). In a separate bowl whisk together the sugar and cinnamon. Lay out the crescent roll sheets and cut each tube into four squares.

King Cake Cupcakes

Sprinkle the cinnamon sugar mixture onto the squares (divide it evenly until there’s no more).

King Cake Cupcakes

Add about 1-1.5 Tbsp of filling to each square. Try to spread it longways.

King Cake Cupcakes

Roll up each square longways (hot dog style). Pinch the edges together. Fold the left side over the middle, then fold the right side over the left. You’ll end up with what looks like a cinnamon bun. Place it in the cupcake pan.

King Cake Cupcakes

When you have all the rolls in the pan, cover the pan with foil. Bake at 375* for ~12 minutes. Remove the foil and continue baking another 12 minutes. Let it cool for 5-10 minutes in the pan before removing them.

King Cake Cupcakes

While they are cooling, make the glaze. Combine all ingredients for the glaze in a bowl. When the cupcakes have cooled, drizzle the glaze over the cupcakes. I put wax paper under the cooling rack they’re on because the glaze drips down. Add sprinkles of your choice!

King Cake Cupcakes
King Cake Cupcakes

4 thoughts on “King Cake Cupcakes

  1. My grandma would only eat McKenzie’s King Cakes. It, too, was made with a bread type recipe with a very light glaze to hold the sugar on the top. It was perfectly delicious with coffee or tea! McKenzie’s closed several years ago and the recipe went with it. The majority of King Cakes out here are either glorified cinnamon rolls or stuffed with some type of cream. Thank you for posting this I can’t wait to try it!

    1. Actually I’m going to try this with only half the amount of stuffing mix. Just enough for a bit of sweet.

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