King Cake Cupcakes

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Ok, so these “cupcakes” from Wilton are really bread knots with cinnamon filling covered with icing and colored sugar sprinkles, but they are cupcakes at heart. And like I always say, if it is made in a cupcake tin then it is a cupcake. It’s soon time for Mardi Gras and anyone who has been to New Orleans for the actual – and real – Mardi Gras party knows about King Cake and the hidden baby.  I think these iced bread knots might be tastier than the real thing!

King Cake Cupcakes

Makes one dozen



  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 package (16 ounces) Favorite hot roll mix
  • ingredients to prepare mix
  • 2 cups (about 1/2 pound) confectioners’ sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons milk
  • 2 teaspoons Wilton Imitation Clear Vanilla Extract
  • Green Colored Sugar
  • Yellow Colored Sugar
  • Lavender Colored Sugar


  1. Preheat oven to 350°F. Prepare muffin pan with vegetable pan spray.
  2. For filling, stir together butter, sugar, flour and cinnamon in small bowl until well-combined.
  3. For knots, prepare dough according to package directions.
  4. Roll dough out to a 20 in. x 12 in. rectangle. Spread filling evenly over dough surface. Cut rectangle in half lengthwise. Make 6 even cuts crosswise, to make 12 rectangles. Roll each piece of dough from the long end, as for a jelly roll. Tie each roll into a knot, leaving ends poking up through the middle of the knot. Place knots in prepared pan and let rise in a warm area 15 minutes.
  5. Bake 20-25 minutes or until knots are golden brown. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
  6. For glaze, whisk together confectioners’ sugar, corn syrup, milk and vanilla in medium bowl (glaze will be thick). Dip tops of knots in glaze, letting excess drip away. Sprinkle with colored sugars.

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