Cereal Poke Cupcakes
featured in 5 Brilliant & Creamy Cupcakes
Bite into these delightful Cereal Poke Cupcakes and experience a burst of fruity flavors! These colorful treats are perfect for breakfast lovers who want to add a playful twist to their dessert game.
Tasty Team
75% would make again
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
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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