Cap'n Crunch Cupcakes

The breakfast posts continue.

This time, Cap’n Crunch Cupcakes.

What can I really say about these guys except immediately when I took a bite from one, I was transported back in time. Instantly I was 7 years old and it was Saturday morning.

Which is weird, because my mom never bought us Cap’n Crunch. At least not that I can recall.

But you get what I’m saying. These cupcakes will make you feel like a kid again. You’ll want to eat them in your pajamas while watching cartoons. That’s a guarantee.

The cupcakes are made with regular Cap’n Crunch and they are sweet and kind of buttery and awesome alone, but when you add this AH-mazing peanut butter- marshmallow frosting, they taste just like Peanut Butter Cap’n Crunch, which is never a bad thing. Unless you don’t like Peanut Butter Cap’n Crunch, in which case I got nothin’ for ya. Also, you’re weird.

The frosting ingredients below have been cut in half from the original recipe, which you can see here. I had a TON of frosting left over, and cried a bit when I had to throw it away. 

Cap’n Crunch Cupcakes
makes 24-28 cupcakes

Cupcake Ingredients:
1 box yellow cake mix
1 cup buttermilk
4 eggs
1/3 cup oil
4 cups Cap’n Crunch cereal (original), plus more for garnish

Frosting Ingredients:
1 stick butter, room temperature (you can use salted or unsalted)
1/2 cup peanut butter
1/2 teaspoon vanilla
2 tablespoons milk
2-4 cups powdered sugar
1/2 of a 7 ounce jar marshmallow creme (about 1/2 cup, I think? If you have too much it won’t ruin it.)

To make the cupcakes: Preheat the oven to 350 degrees and line two cupcake tins with liners; set aside.
Using a food processor or a Ziploc bag and a rolling pin, crush the cereal into a very fine texture, like a cornmeal consistency. In a large bowl, add the cake mix, buttermilk, eggs, and oil and beat on low speed for about 1 minute. Scrape down the sides of the bowl, increase the speed to medium, and beat for 2 minutes more. Fold the other 2 cups of uncrushed cereal into the batter.
Fill the liners about 3/4 full and bake for 15 minutes, or until the tops are lightly browned and springy when touched. Cool for a few minutes in the tins, then remove to wire racks to cool completely.

To make the frosting: In the bowl of a stand mixer, beat the butter, peanut butter, milk, and vanilla on medium speed until completely blended and creamy. Slowly add the powdered sugar and beat until just barely blended. Increase the speed to medium and beat for about 2 minutes, until light and fluffy. Fold in the marshmallow creme, not fully combining to allow for a swirl of marshmallow throughout. Pipe onto cooled cupcakes and sprinkle with more cereal, if desired.

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One Response to Cap'n Crunch Cupcakes

  1. Pingback: | My attempt to cook my way through Pinterest while training for my first half marathon…but not simultaneously

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