Cereal Cupcakes
Yes, you read that title correct, what you are seeing is real- I made cupcakes with cereal. When I saw the totally awesome Fruit Loop cupcakes on The Crepes of Wrath, I knew I had to make them. The more I thought about them, though, the more I thought that other cereals might make awesome cupcakes as well! So, here they are, the original Fruit Loop Cupcakes, and my idea of a Cinnamon Toast Crunch Cupcake!
Fruit Loop Cupcakes
recipe adapted slightly from here
These were really yummy. I can see them being a big hit with little kids because of their tutti-frutti flavor. The crunch you get from the cereal is really spectacular as well. Mikey (the boyfriend) liked these best and asked for them to be made again!
ingredients:
- 8 tbsp unsalted butter, at room temperature
- 1 cup granulated sugar
- zest from 1 medium orange
- zest from 1 large lemon
- zest from 1 small lime
- 2 large eggs, at room temperature
- 1/2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (I used 2%)
- Fruit Loops cereal
- Confectioner’s sugar, for dusting
- Pre-heat oven to 350 degrees. Grease or line a muffin tray. Set aside.
- In a medium-sized bowl mix together the flour, baking powder, and salt. Set aside.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add in the sugar and mix until combined. Add in the zest from the citrus fruits and mix until combined. Add in the eggs, one at a time, mixing well after each addition. Follow with the vanilla and mix until combined.
- Add the flour mixture and the milk to the sugar and butter mixture, alternating between the two, starting and ending with the flour mixture.
- Scoop the batter into the muffin tray, filling the cups no more than 3/4 full. Pack on a small handful of the cereal onto each cup of batter.
- Bake for 20-25 minutes or until the center is set and the edges are golden brown. Cool in tray for 10 minutes and then remove and place on a wire rack to cool further.
Cinnamon Toast Crunch Cupcakes
recipe adapted from Martha Stewart’s Snickerdoodle Cupcakes
These obviously didn’t turn out as adorable as the Fruit Loop cupcakes as they lacked the rainbow of colors, but they were still really delicious (and shh don’t tell but the batter for these was better). I loved the cinnamon-sugar flavor of the cake part along with the sweet crunchy treats on the top. These also paired extremely well with a nice tall glass of milk!
ingredients:
- 3/4 cups all-purpose flour
- 3/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 8 tbsp unsalted butter, at room temperature
- 1cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2/3 cup milk (I used 2%)
- Cinnamon Toast Crunch cereal
- Preheat oven to 350 degrees. Grease or line a muffin tray. Seta aside.
- Combine the flours, baking powder, salt, and cinnamon in a medium-sized bowl. Set aside.
- Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, mixing well after each. Add in the vanilla and beat until combined.
- Add the flour mixture and milk to to the butter and sugar mixture, alternating between the flour and the milk.
- Scoop the batter into the muffin cups, filling 3/4 full. Add a small handful of the cereal to each cup of batter.
- Bake for 20-25 minutes or until the center is set and the edges are lightly browned. Cool in tray for 10 minutes and then remove and place on a wire rack to cool further.
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