Capt'n Crunch cupcakes

Cap’n Crunch Cupcakes

2 cups flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups smashed up Cap’n Crunch

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
2.Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In mixer bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.
4. Add half of the flour mixture to the butter mixture. Stir in buttermilk, then add the flour mixture slowly, alternating between wet and dry, mixing until just combined. Mix in ground Cap’n Crunch until combined.
5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting.

Sweetened Condensed Milk Frosting
1-1/2 cups (3 sticks) unsalted butter, softened
3-1/4 cups powdered sugar
1/2 can sweetened condensed milk

 Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. 

Decorate with pieces of Capt'n Crunch after iced.


Adapted from the Baking Robot's recipe.