Mardi Gras Cupcakes French Vanilla Butter Rum
Fun colorful Mardi Gras Cupcakes flavored with buttered rum and french vanilla cake are perfect for Mardi Gras to celebrate Fat Tuesday!
The King Cake might be the traditional sweet on Mardi Gras, but these fun cupcakes are decorated with traditional Mardi Gras colors: purple represents justice, green represents faith and gold represents power.
LET’S MAKE MARDI GRAS CUPCAKES
(this post contains affiliate links)
The hardest part about these Mardi Gras cupcakes was piping the three colors of buttercream on top. Wilton has this 3-COLOR COUPLER that would be a big help! – note, I did NOT use this, but it has great reviews on Amazon.
These cupcakes were FAN-TAS-TIC!
Mardi Gras Cupcakes | French Vanilla Butter Rum
- 1 French Vanilla cake mix (I prefer Duncan Hines)
- 1 (4 serving size) instant French vanilla pudding mix
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cold milk
- 1/2 cup melted butter (not margarine)
- 1/2 cup rum (I used Capt. Morgan which is a spiced rum)
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
- 1 cup butter, room temperature
- 1 cup vegetable shortening
- pinch of salt
- 1 teaspoon vanilla extract
- 4 cups powdered (confectioners) sugar
- 1/4 – 1/3 cup heavy whipping cream
- gel food coloring
- Preheat the oven to 350. Line cupcake pan with cupcake papers.
- Place all cupcake ingredients in a large mixing bowl. Using an electric mixer, beat on low for 1 minute. Continue beating on medium high for 1 more minute. Do not over mix.
- Pour cupcake batter into lined cupcake pans and bake for 22-24 mins. Cool on a rack.
- Melt butter in a saucepan and stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and slowly stir in the rum.
- Let the glaze cool for just a few minutes.
- Dip the tops of the cooled cupcakes in butter rum glaze.
- Using an electric mixer, cream butter and shortening in large mixing bowl until light and fluffy .
- Beat in vanilla. Add sugar, one cup at a time until well blended. Once the sugar is completely incorporated, scrape down the sides of the bowl and add the whipping cream, beating at the highest speed until super fluffy, about one minute.
- If you wish to add color to your frosting, like I did for these Mardi Gras colors, use the gel paste food coloring. It’s stronger and more vibrant.
- Pipe frosting* on top of glazed cupcake then drizzle a little more glaze over the butter cream frosting and top with chunky sugar sprinkles.
Making this recipe? Share it with us on Instagram using the hashtag #TidyMom so we can see what you're creating in the kitchen!
Want more great recipes like this? Follow my TidyMom Easy Recipes Pinterest Board
Seriously… GO…make these… now!! My kitchen smelled SOOOO wonderful even the next day!
LIKE THESE MARDI GRAS CUPCAKES?! PIN IT!