Cap’N Crunch Cookie Cupcakes With Vanilla Ice Cream Recipe

Name: Cap’N Crunch Cookie Cupcakes With Vanilla Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 3/4 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup (2 Sticks) Unsalted Butter, Room Temperature; 1/2 cups Sugar; 1/2 cups Packed Light Brown Sugar; 3 whole Eggs; 1 teaspoon Vanilla Extract; 1 cup Milk; 1 cup Cap'n Crunch; 1/2 cups White Chocolate Chips (Optional); 1/2 quarts Vanilla Ice Cream

Servings: persons

1-1/2 cup All-purpose Flour
3/4 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup (2 Sticks) Unsalted Butter, Room Temperature
1/2 cups Sugar
1/2 cups Packed Light Brown Sugar
3 whole Eggs
1 teaspoon Vanilla Extract
1 cup Milk
1 cup Cap'n Crunch
1/2 cups White Chocolate Chips (Optional)
1/2 quarts Vanilla Ice Cream

1
Preheat oven to 375 degrees. Spray a mini muffin tin with nonstick cooking spray; set aside.
2
Whisk together flour, baking powder, and salt.
3
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with the milk, and beating until combined. Stir in Cap'n Crunch cereal and white chocolate chips (if using) by hand.
4
Fill each cup with batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes.
5
Once cupcakes are cool, top each cupcake with a scoop of vanilla ice cream and top with additional Cap'n Crunch cereal. Serve and enjoy!

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 3/4 teaspoons Baking Powder, 1/2 teaspoons Salt, 1 cup (2 Sticks) Unsalted Butter, Room Temperature, and more.

Yes, Cap’N Crunch Cookie Cupcakes With Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Cap’N Crunch Cookie Cupcakes With Vanilla Ice Cream

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