Pop-Tart Cupcakes Recipe

Name: Pop-Tart Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Sugar; 1/2 cups Butter, At Room Temperature; 2 whole Eggs; 1 teaspoon Vanilla; 1/2 cups Vanilla Almond Milk (or Regular Milk); 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1 pinch Salt; 8 whole Blueberry Pop-Tarts Chopped, Crusts Removed; _____; FOR THE FROSTING:; 1 cup Sugar; 2 whole Egg Whites; 2/3 cups Butter, At Room Temperature; 1/4 teaspoons Vanilla Extract; 6 drops Blue Food Coloring

Servings: persons

FOR THE CAKE:
1 cup Sugar
1/2 cups Butter, At Room Temperature
2 whole Eggs
1 teaspoon Vanilla
1/2 cups Vanilla Almond Milk (or Regular Milk)
1-1/2 cup Flour
1 teaspoon Baking Powder
1 pinch Salt
8 whole Blueberry Pop-Tarts Chopped, Crusts Removed
_____
FOR THE FROSTING:
1 cup Sugar
2 whole Egg Whites
2/3 cups Butter, At Room Temperature
1/4 teaspoons Vanilla Extract
6 drops Blue Food Coloring

1
Heat oven to 350F. Put paper liners in a 12-cup muffin tin.
2
To make cake:
3
Cream the butter, sugar, and eggs together until fluffy. Add the vanilla and milk, mix well. Combine the flour, baking powder, and salt in a bowl. Slowly mix the dry ingredients into the wet and mix until combined. Stir in the Pop-Tarts
4
Bake for 20-25 minutes. Cool completely before frosting.
5
To make frosting:
6
Put the sugar and egg whites in a double boiler; whisk constantly until sugar is dissolved and the mixture is 140F.
7
Transfer mixture to another bowl and beat on medium-high for about 10 minutes or until mixture is cool and fluffy. Continue beating until stiff, glossy peaks form.
8
Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in vanilla and food coloring, if desired.
9
Frost cooled cupcakes, and top with an additional Pop-Tart piece if you wish!

1302

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Sugar, 1/2 cups Butter, At Room Temperature, 2 whole Eggs, and more.

Yes, Pop-Tart Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pop-Tart Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions