Mardi Gras Cupcakes

Mardi Gras Cupcakes are sweet, tender, and filled with toasted walnuts and warm spices. Iced with Praline Cream Cheese Frosting, these festive cupcakes have the look and taste of the deep South. Furthermore, they will take you back to Bourbon Street and Mardi Gras festivities with just one bite.

Hypoallergenic

Mardi Gras Cupcakes are made using allergy-friendly ingredients such as Carbonated Water or Unsweetened Applesauce and Oat Milk. Carbonated Water or Unsweetened Applesauce is substituted for the eggs in this recipe. Carbonated Water is an amazing egg substitute as it binds the dough and provides a little bit of air to create a more tender batter. Likewise, Unsweetened Applesauce binds similarly to an egg and gives the dough a sweet apple flavor. Either one of these substitutes is perfect in lieu of eggs and creates an egg-allergy-friendly batter.

In addition to substituting eggs, Oat Milk is substituted for dairy milk. Oat Milk has an oat taste (hence the name) and is thick like dairy milk Whole Milk. Because of its thicker consistency, Oat Milk is an excellent non-dairy substitute in baking, specifically in this batter.

Finally, Active Sourdough Starter is substituted for Buttermilk. Sourdough Starter has the sour notes of Buttermilk and when fermented within the dough, helps reduce the gluten content. In addition, Active Sourdough Starter creates a light and airy batter which makes for a tender and soft cupcake.

In conclusion, these cupcakes are made with the egg and dairy-free allergen and gluten-intolerant community in mind. Enjoy these warm and sweet cupcakes and enjoy celebrating Mardi Gras with family and friends.

Mardi Gras Cupcake Ingredients

• Unsalted Butter
• Coconut Sugar
• Mexican Vanilla
• Carbonated Water or Unsweetened Applesauce
• Active Sourdough Starter
• Cake Flour
• Baking Soda
• Pink Salt
• Ground Cinnamon
• Ground Nutmeg
• Ground Ginger
• Chopped Walnuts
• Oat Milk
• A Batch of Praline Cream Cheese Frosting
• Mardi Gras Sprinkles (for decorating)

Making the Mardi Gras Cupcake Batter

1. First line a muffin tin with muffin tin liners (I personally love the silicone muffin tin liners because it’s environmentally friendly and makes for easy cleanup).
2. Next, in a Kitchen Aid Stand Mixer with a paddle attachment, cream together the softened butter and sugar until light and creamy (approximately 2 minutes).
3. Then, mix in the vanilla, carbonated water or unsweetened applesauce, and Active Sourdough Starter.
4. Next, mix in the baking soda, salt, cinnamon, nutmeg, and ginger.
5. Then, add the flour, one cup at a time.
6. Next, add the Oat Milk. The texture should be creamy and smooth. If it isn’t, add more flour or milk depending on what the batter needs. Turn the stand mixer off and remove the bowl from under the paddle attachment.
7. Finally, using a silicone spatula, fold in the chopped walnuts.
   • Note: If time allows…because this batter has Sourdough Starter inside of it, I’d recommend letting the dough ferment for at least 1 hour to help reduce the gluten content. You can always make the batter ahead of time and let the batter ferment in the refrigerator overnight.

Cream Together the Butter and Sugar

Mix in the Wet Ingredients

Add the Warm Spices

Add the Flour and Oat Milk

Fold in the Walnuts

Cover the Cupcake Batter and Let it Ferment in the Refrigerator

Baking the Mardi Gras Cupcakes

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, place the silicone cupcake liners into the muffin tin.
3. Then, evenly distribute the cupcake batter between 12 cupcake liners in a muffin pan.
4. Next, bake the cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
5. Then, repeat steps 2-3 if extra cupcake batter exists.
6. Next, allow the cupcakes to cool in the pan for 30 minutes.
7. Finally, carefully remove the cupcakes from the pan and place them on a cooling rack. Allow them to cool completely prior to icing them.

Line the Muffin Tin with Silicone Cupcake Liners

Evenly Distribute the Cupcake Batter

The Mardi Gras Cupcakes are Baked

Icing and Decorating the Mardi Gras Cupcakes

1. First, while the cupcakes are baking, make a batch of Praline Cream Cheese Frosting.
2. Next, once the frosting is made, carefully spoon it into a piping bag with the tip of your choice. Or, you can use an icing knife and spread the icing over the top of the cupcakes.
3. Then, carefully pipe the icing on the top of the cupcakes and place them on a serving platter or cake plate.
4. Next, place them in the refrigerator for about an hour to allow the frosting to set up.
5. Finally, decorate them with Mardi Gras sprinkles and enjoy!

Make a Batch of the Praline Cream Cheese Frosting

Ice the Cupcakes

Decorate the Frosted Cupcakes with Mardi Gras Sprinkles

Time to Eat and Enjoy

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Mardi Gras Cupcakes

Yield: 24 Cupcakes

Prep Time: 1 hour

Cook Time: 20 minutes

Additional Time: 40 minutes

Total Time: 2 hours

Mardi Gras Cupcakes are sweet, tender, and filled with toasted walnuts and warm spices. Iced with Praline Cream Cheese Frosting, these festive cupcakes have the look and taste of the deep South. Furthermore, they will take you back to Bourbon Street and Mardi Gras festivities with just one bite.

Print

Ingredients

• 1 1/2 Sticks of Unsalted Butter, Room Temperature
• 1 c. Coconut Sugar
• 2 tsp. Mexican Vanilla
• 1/2 c. Carbonated Water or Unsweetened Applesauce
• 1/4 c. Active Sourdough Starter
• 2 c. Cake Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• 1 1/2 tsp. Ground Cinnamon
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Ginger
• 1 c. Chopped Walnuts
• 1/2 c. Oat Milk
• 1 Batch of Praline Cream Cheese Frosting
• Mardi Gras Sprinkles (for decorating)

Instructions

Making the Mardi Gras Cupcake Batter

1. First line a muffin tin with muffin tin liners (I personally love the silicone muffin tin liners because it's environmentally friendly and makes for easy cleanup).
2. Next, in a Kitchen Aid Stand Mixer with a paddle attachment, cream together the softened butter and sugar until light and creamy (approximately 2 minutes).
3. Then, mix in the vanilla, carbonated water or unsweetened applesauce, and Active Sourdough Starter.
4. Next, mix in the baking soda, salt, cinnamon, nutmeg, and ginger.
5. Then, add the flour, one cup at a time.
6. Next, add the Oat Milk. The texture should be creamy and smooth. If it isn't, add more flour or milk depending on what the batter needs. Turn the stand mixer off and remove the bowl from under the paddle attachment.
7. Finally, using a silicone spatula, fold in the chopped walnuts.
8. Note: If time allows...because this batter has Sourdough Starter inside of it, I'd recommend letting the dough ferment for at least 1 hour to help reduce the gluten content. You can always make the batter ahead of time and let the batter ferment in the refrigerator overnight.

Baking the Mardi Gras Cupcakes

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, place the silicone cupcake liners into the muffin tin.
3. Then, evenly distribute the cupcake batter between 12 cupcake liners in a muffin pan.
4. Next, bake the cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
5. Then, repeat steps 2-3 if extra cupcake batter exists.
6. Next, allow the cupcakes to cool in the pan for 30 minutes.
7. Finally, carefully remove the cupcakes from the pan and place them on a cooling rack. Allow them to cool completely prior to icing them.

Icing and Decorating the Mardi Gras Cupcakes

1. First, while the cupcakes are baking, make a batch of Praline Cream Cheese Frosting.
2. Next, once the frosting is made, carefully spoon it into a piping bag with the tip of your choice. Or, you can use an icing knife and spread the icing over the top of the cupcakes.
3. Then, carefully pipe the icing on the top of the cupcakes and place them on a serving platter or cake plate.
4. Next, place them in the refrigerator for about an hour to allow the frosting to set up.
5. Finally, decorate them with Mardi Gras sprinkles and enjoy!

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 80mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 2g