# What You'll Need:
→ Cupcake Batter
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup whole milk, room temperature
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract
→ Cinnamon Swirl Filling
10 - 2 tablespoons unsalted butter, melted
11 - 1/4 cup light brown sugar, packed
12 - 1/2 teaspoon ground cinnamon
→ Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract
→ Colored Sugar
16 - 2 tablespoons green sanding sugar
17 - 2 tablespoons purple sanding sugar
18 - 2 tablespoons gold sanding sugar
# How-To Steps:
01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
03 - In a separate bowl, combine milk, melted butter, egg, and vanilla extract. Whisk until smooth.
04 - Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
05 - In a small bowl, mix melted butter, brown sugar, and cinnamon for the filling.
06 - Spoon about 1 tablespoon of batter into each muffin cup. Top each with approximately 1/2 teaspoon of cinnamon filling, then swirl gently with a toothpick.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cooled cupcakes.
10 - Immediately sprinkle with alternating bands of green, purple, and gold sanding sugar for a traditional King Cake appearance. Allow glaze to set before serving.
