FREE: Cap’n Crunch Cupcakes

The listing, Cap’n Crunch Cupcakes has ended.

Cap’n Crunch Cupcakes

Ingredients
Cap’n Crunch Cupcakes
makes 18

2 cups + 1 tbsp cake 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 finely ground Cap’n Crunch


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
Method
Cap’n Crunch Cupcakes:

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, whisk together cake flour, baking powder and soda, and salt. Set aside.

3. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

4. Add half of the cake flour mixture to the butter mixture. Stir in buttermilk, then add the remaining flour mixture, mixing until just combined. Fold in ground Cap’n Crunch.

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. Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. Pipe swirls onto the cupcakes, and use a spoon (heated under hot water) to flatten the center. Fill with whole pieces of Cap’n Crunch.