King Cake Cupcakes
These king cake cupcakes are less yeasty and more cake-like than the cake. They get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake — without waiting around for a yeasted dough to rise.
all-purpose flour
1
cup
baking powder
½
teaspoon
ground nutmeg
¼
teaspoon
baking soda
¼
teaspoon
salt
¼
teaspoon
white sugar
¾
cup
butter, softened
¼
cup
white sugar
2
tablespoons
vanilla bean paste
1
teaspoon
egg whites
2
large
buttermilk
⅔
cup
cream cheese, softened
½
(8 ounce) package
butter, softened
¼
cup
lemon juice
2
teaspoons
lemon zest
1
teaspoon
powdered sugar, or more as needed
2 ¾
cups
Gold luster dust and green and purple sanding sugars
 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
  Make cupcakes: Stir together flour, baking powder, nutmeg, baking soda, and salt in a large bowl. Beat together 3/4 cup plus 2 tablespoons sugar, butter, and vanilla in another large bowl with an electric mixer until well combined. Add egg whites one at a time, beating well after each addition. Separately add 1/2 of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.
  Spoon batter into the prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
  Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely, about 30 minutes.
  Meanwhile, make frosting. Blend together cream cheese, butter, lemon juice, and lemon zest in a medium bowl with an electric mixer until light and fluffy. Beat in powdered sugar gradually until a spreading consistency is reached.
  Spread or pipe frosting over cooled cupcakes and decorate with luster dust and sanding sugars.
