Best 2 Cereal Poke Cupcakes Recipe By Tasty Recipes

Cereal Poke Cupcakes Recipe by Tasty image

Provided by Adam Bianchi

Categories Desserts

Time 30m

Yield 12 cupcakes

Number Of Ingredients 8

1 box white cake batter, prepared according to package instructions
2 cups sugar-coated corn flakes cereal
6 tablespoons butter, melted
1 can sweetened condensed milk
foil cupcake wrapper
muffin tin
gallon-sized resealable plastic bag
plastic wrap

Steps:

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!

Nutrition Facts : Calories 327 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 34 grams

Frosted Toast Crunch™ Cheesecake Cupcakes image

Provided by Bree Hester

Categories Dessert

Time 3h30m

Yield 12

Number Of Ingredients 11

2 cups Frosted Toast Crunch™ cereal, crushed
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, room temperature
1/2 cup granulated sugar
2 eggs
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla
Whipped cream topping (from aerosol can)
Fresh raspberries
Powdered sugar

Steps:

Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving