King Cake Cupcakes

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Mix the brown sugar and cinnamon together for the swirl and set aside.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and almond extracts.

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Create the swirl: Fill each liner about 1/3 full with batter. Sprinkle a teaspoon of the cinnamon-sugar mixture over the batter. Add another layer of batter, then use a toothpick to gently swirl the cinnamon through.

Bake: Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the cream cheese filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, beat until fluffy.

Fill the cupcakes: Use a cupcake corer or small knife to remove a cone from the center of each cooled cupcake. Fill with cream cheese filling. Replace tops or discard.

Make the icing: Whisk together powdered sugar, milk, vanilla, and almond extract until smooth. The icing should be thick but pourable.

Ice and decorate: Spoon or drizzle icing over each filled cupcake. While the icing is still wet, sprinkle the colored sugars in alternating stripes of purple, green, and gold - the traditional Mardi Gras colors.