Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: Easy

Originally posted in 2019.

Happy early Fat Tuesday, everyone!

Did you know? Fat Tuesday (Mardi Gras) is the day before the Christian Lenten fasting season (Ash Wednesday) begins. "Because Lent is a time of fasting for Christians, the days leading up to Ash Wednesday provide the last opportunity for feasting (including simply eating forbidden items) until Easter. Traditionally it is a time dedicated to eating large quantities of sweets, cakes, and other meals usually not eaten during Lent". -https://en.wikipedia.org/wiki/Fat_Thursday.

"The cake" (the King Cake) for Mardi Gras is usually a ring-shaped, yeasted confection with cinnamon and sugar swirled throughout the batter, white icing on top, and sprinkles of gold (power), purple (justice), green (faith) colored sugar as garnish (mardigrasneworleans.com). And, "each king cake has a tiny plastic baby inside. The lucky person who receives the slice of cake with the baby has the next king cake party (or brings the next cake for the office)".-https://www.mardigrasneworleans.com/history/king-cakes.

Pretty cool, huh?

I tend to "bend the rules" in cooking, and my "take" on this New Orleans classic confection, is a cinnamon-swirled vanilla cupcake filled with apple butter, dolloped with a creamy buttercream frosting, and adorned with the traditional colors of Mardi Gras (gold, purple, and green). In our version, the apple butter filling (Cherchies® Apple Butter Spread) replaces the baby. (However, if you plan on bringing these tasty treats to a Mardi Gras party, by all means, add a plastic baby to one of the cupcakes! Or, for Easter, add a jelly bean and create a new tradition).

To celebrate Fat Tuesday in style, make this tasty Mardi Gras King Cupcake Recipe, a delightfully moist vanilla cupcake filled with cinnamony apple butter and topped with creamy buttercream icing. Change the decorations, and you have the perfect cupcake to celebrate any occasion*.

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

*Note: Try this recipe with any of our Butter Spreads or Preserves in the middle if you want to mix things up.

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

1 1/4 cups cake flour*
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable or canola oil)
1/3 cup milk (whole or low fat, but avoid fat-free)
1/3 cup sour cream (full fat or light, but avoid fat-free)
1/2 jar Cherchies® Apple Butter Spread
Ground cinnamon
Yellow, green, and purple sprinkles (optional for decoration)

*Note- if you do not have cake flour, use this simple substitution; for every cup of flour, remove 2 Tablespoons (Tbsp) of flour, substitute with cornstarch, and sift together several times.

*Another Note- You could substitute any yellow boxed cake mix for the cupcakes, using the ingredients mentioned in the box and following the directions. If you go this route, use the ingredients listed on the box, skip down to the “Preparation for cupcakes” directions below, and add the Apple Butter and cinnamon, as indicated below.

Ingredients for Icing

1/2 cup butter-flavored shortening
1/2 cup butter, room temperature
1/4 teaspoon (tsp.) almond extract
1/2 teaspoon (tsp.) vanilla
4 Tablespoons half & half (milk is fine too)
1 lb. powdered sugar

Preparation

Preheat oven to 325*F.

Prepare the icing. Cream together shortening, butter, extracts, and milk. Gradually add powdered sugar. Mix until blended. Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour*, baking powder, baking soda and salt. Sift the ingredients together and set aside. In another bowl, mix the eggs, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the sour cream. Beat until just combined. Scrape down the side of the bowl and make sure no lumps are left at the bottom of the bowl. Do not over mix.

The batter will be slightly thick. Line muffin tins with cupcake liners. So here is the fun part. The goal is to layer the batter. Fill liners about 1/3 full with cake batter. Dollop a Tablespoon of Cherchies® Apple Butter Spread on top of the batter. Sprinkle enough cinnamon to cover the batter (teaspoon). Carefully add another 1/3 of batter over top of Apple Butter and Cinnamon, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter or table knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls.

Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes. Insert a toothpick or a cake tester to check for doneness. If toothpick or cake tester comes out clean, the cupcake is done. If not, give it another minute or so until done. You do not want to overcook the cupcakes. Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool completely on a wire rack for about ten minutes. Ice cupcakes with the buttercream icing, using a 195 tip, or your favorite tip. Decorate with your favorite sprinkles and voila, moist fluffy cupcakes with a sweet apple-cinnamon filling inside, perfect for any occasion.

Note: The cupcakes and frosting can be made ahead 1 day in advance. Make sure to cover tightly and store them in the refrigerator. Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use- Cooking tip from Sally's Baking addiction.