Easy Mardi Gras King Cake Cupcakes
Easy Mardi Gras King Cake Cupcakes are made with sweet Hawaiian crescent rolls and filled with cream cheese, cinnamon & sugar!
Servings 4
Calories 682kcal
Equipment
Ingredients
- Dough:
- 1 Tube Pillsbury Crescent Rolls Hawaiian bread flavor
- 1/4 cup sugar
- 1/2 Tbsp Cinnamon
- Filling:
- 8 oz. cream cheese
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
- Glaze:
- 1 cup confectioners sugar
- 1 tsp milk
- 1/8 tsp vanilla extract
- Sprinkles for topping: purple yellow, green
Instructions
- Preheat oven to 350
- Spray 4 cups in a muffin tin with non-stick spray
- In mixer bowl, combine cream cheese, sugar and vanilla and beat until smooth and creamy.
- In a separate bowl, combine 1/4 cup sugar and cinnamon. Mix well, set aside.
- Open crescent rolls and place dough onto a piece of wax paper or parchment paper.
- Seal diagonal perforations and separate into 4 separate rectangles.
- Generously sprinkle all four rectangles with cinnamon- sugar mixture.
- Evenly dollop cream cheese mixture on all four rectangles.
- Gently roll each rectangle using the long side. Pinch to seal seam and ends.
- Fold left end to the center of the rectangle, then fold the right side over left.
- Place each roll into greased muffin tin cup end up.
- Cover with foil and bake for 12 minutes.
- Remove foil and bake an additional 12 minutes.
- While cupcakes are baking, make the glaze.
- 1 cup confectioner sugar, 1 tsp milk, 1/8 tsp vanilla. If you want thinner icing, add a bit more milk.
- Allow cupcakes to cool 10 minutes before removing from pan.
- Place on serving plate and drizzle glaze over the top. Sprinkle with colored sprinkles.
- If you would like to add a token, you can do so before decorating.
Nutrition
Serving: 1g | Calories: 682kcal | Carbohydrates: 71g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Cholesterol: 127mg | Sodium: 423mg | Fiber: 1g | Sugar: 60g