Cap’n Crunch Cupcakes

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So I’ve been thinking a lot about how I really want to make something with Cap’n Crunch cereal in it.  Cap’n Crunch is one of my faves (along with Pops and Lucky Charms) and I haven’t had it in years!  I was initially leaning towards making ice cream, but my freezer is too full right now and I just bought two pints of Haagen Daz (their vanilla and coffee are MY FAVORITES).  So I decided to make cupcakes!  It was also convenient because another birthday was coming up and I love giving baked goods as presents 🙂

When I made these, I didn’t have any buttermilk or regular milk on hand, so I looked up if it was possible to just combine almond milk with lemon (I’ve heard adding lemon to milk can substitute for buttermilk). Good news: it works just fine! I read into it a little further and learned that the reason some baking recipes call for buttermilk instead of regular milk is because it’s more acidic and that it creates a chemical reaction with the baking soda, which causes the batter to rise and come out more airy. I’m so disappointed that Alton Brown didn’t teach me this.

Also, a trick I learned to soften sticks of butter quickly (because real talk: I never remember to leave it out to soften and I don’t have the patience to wait when I do remember). You can put the entire stick butter (still in the wrapper) into the microwave and nuke it on the defrost setting for 10 seconds then turn it over for another 10 seconds and it’ll soften without overly melting the butter. Definitely a trick I’ll be using every time I bake!

I need to make something healthy for next week’s post. These cupcakes are definitely not helping me prepare for swimsuit season!

Cap’n Crunch Cupcakes
adapted from The Baking Robot
(makes 18 cupcakes)

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 (or substitute with 1 cup milk and 1 tbsp lemon juice or vinegar)
2 cups finely ground Cap’n Crunch
2 cups roughly crushed Cap’n Crunch, to garnish

  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. After frosting, roll frosted cupcake in the roughly crushed cereal. Refrigerate when storing.

Vanilla Buttercream Frosting
adapted from Food Network

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
3-4 tbsp whipping cream

  1. Cream together butter and powdered sugar. Add vanilla and whipping cream, mixing until completely combined at high speed. Add more whipping cream if necessary to make frosting consistency more spreadable.

2 thoughts on “Cap’n Crunch Cupcakes

  1. Cap’n Crunch was my favorite ‘dessert’ in college when I was too young to qualify out of the cafeteria plan. My girlfriends and I would always hit the breakfast isle after dinner and fill up a bowl of the crunchy and sweet nuggets. Loved them! And this cupcake looks great!

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