Best 2 Cereal Poke Cupcakes Recipe By Tasty Recipes

CEREAL POKE CUPCAKES RECIPE BY TASTY

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!

FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES

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.