# 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 Topping
16 - 2 tablespoons green sanding sugar
17 - 2 tablespoons purple sanding sugar
18 - 2 tablespoons gold sanding sugar
# How To Make It:
01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, combine milk, melted butter, egg, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogeneous.
04 - Pour wet ingredients into the dry mixture and gently fold together just until combined. Avoid overmixing to maintain tender crumb structure.
05 - In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix until the filling reaches a spreadable consistency.
06 - Distribute approximately 1 tablespoon of batter into each prepared muffin cup. Top each with a small dollop (about 1/2 teaspoon) of cinnamon filling. Using a toothpick, gently swirl the filling into the batter to create a marbled effect.
07 - Place in preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean. Do not overbake.
08 - Remove from oven and allow cupcakes to rest in the muffin tin for 5 minutes to set structure.
09 - Carefully invert and transfer cupcakes to a wire cooling rack. Allow to cool completely before glazing, approximately 20 to 30 minutes.
10 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the mixture reaches a smooth, pourable consistency. Adjust milk quantity as needed.
11 - Drizzle glaze over cooled cupcakes. Immediately apply alternating bands of green, purple, and gold sanding sugar to create the traditional King Cake appearance. Allow glaze to set completely before serving.
