Sunday, August 4, 2013

Cap'n Crunch Cupcakes

I love Cap'n Crunch cereal and was really excited when I stumbled upon this recipe on Pinterest.
I was a little disappointed when I saw it used a box cake mix, and also a little afraid of peanut butter marshmallow frosting on Cap'n Crunch, so I altered my Milk & Cookies Cupcake recipe to fit my cereal & milk need.
yield: 24 cupcakes

for cupcakes
2C sugar
4 eggs, room temperature
2C all-purpose flour
1C 2% milk
3/4C vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
4C Cap'n Crunch Cereal

for frosting
3 sticks (1.5C) salted butter, room temperature
3.5C powdered sugar
7oz sweetened condensed milk
1 tsp vanilla extract

for garnish
Cap'n Crunch Cereal

  1. for cupcakes: Preheat oven to 325 degrees.
  2. Line muffin pan with cupcake liners, or grease pan if not using cupcake liners.
  3. Beat together eggs and sugar in large bowl (or stand mixer with paddle attachment) on low for 2 minutes.
  4. Alternate adding flour and milk, on low speed, until combined.
  5. Add oil, baking powder, and vanilla. Beat on low for 1 minute.
  6. Add 2 cups of Cap'n Crunch Cereal to a freezer bag.
  7. Using a hard object (I use a metal measuring cup), crush cereal very finely.
  8. Add crushed cereal to the batter, mixing until combined.
  9. Fold remaining 2 cups of uncrushed cereal into the batter.
  10. Fill cupcake liners about 2/3 of the way full.
  11. Bake for 24-26 minutes, or until a toothpick comes out clean.
  12. Allow to cool completely on wire rack.
  13. for frosting: In a large bowl (or stand mixer with paddle attachment), beat butter on medium-high speed for 2 minutes.
  14. Add powdered sugar, alternating with condensed milk, on low speed.
  15. Add vanilla extract.
  16. Beat on medium-high speed for 5 minutes.
  17. Pipe (or spread) onto completely cooled cupcakes.
  18. for garnish: Place ~3 pieces of Cap'n Crunch cereal on each cupcake.
  19. Enjoy!

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