75% would make again
Cereal Poke Cupcakes
featured in 5 Brilliant & Creamy Cupcakes
Tasty Team
June 10, 2019
Ingredients
for 12 cupcakes
- 1 box white cake batter, prepared according to package instructions
- 2 cups sugar-coated corn flakes cereal (50 g)
- 6 tablespoons butter, melted
- 1 can sweetened condensed milk
Special Equipment
- foil cupcake wrapper
- muffin tin
- gallon-sized resealable plastic bag
- plastic wrap
Nutrition Info
- Calories 327
- Fat 12g
- Carbs 53g
- Fiber 0g
- Sugar 34g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Line a 12-cup muffin tin with foil cupcake liners. Fill ¼ of the way full with the cake batter. You want the baked cupcakes to not quite reach the top edge of the wrapper.
- Bake the cupcakes according to the package instructions. Remove from the oven at the lower end of what the box recommends, or when a toothpick poked into a cupcake comes out clean.
- In a gallon zip-top bag, crush the cereal into small crumbs.
- In a large bowl, combine the cereal crumbs and melted butter.
- Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
- Fill the holes with the sweetened condensed milk.
- Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
- Individually wrap the cupcakes in plastic wrap.
- Chill the cupcakes in a cooler or the refrigerator until ready to eat.
- Enjoy!
Ingredients
for 12 cupcakes
- 1 box white cake batter, prepared according to package instructions
- 2 cups sugar-coated corn flakes cereal (50 g)
- 6 tablespoons butter, melted
- 1 can sweetened condensed milk
Special Equipment
- foil cupcake wrapper
- muffin tin
- gallon-sized resealable plastic bag
- plastic wrap
Nutrition Info
- Calories 327
- Fat 12g
- Carbs 53g
- Fiber 0g
- Sugar 34g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Line a 12-cup muffin tin with foil cupcake liners. Fill ¼ of the way full with the cake batter. You want the baked cupcakes to not quite reach the top edge of the wrapper.
- Bake the cupcakes according to the package instructions. Remove from the oven at the lower end of what the box recommends, or when a toothpick poked into a cupcake comes out clean.
- In a gallon zip-top bag, crush the cereal into small crumbs.
- In a large bowl, combine the cereal crumbs and melted butter.
- Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
- Fill the holes with the sweetened condensed milk.
- Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
- Individually wrap the cupcakes in plastic wrap.
- Chill the cupcakes in a cooler or the refrigerator until ready to eat.
- Enjoy!
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