Capt Crunch Cupcakes

1 box  Yellow cake mix
1 cup buttermilk
4 large eggs
1/3 cup oil
4 cups Cap’n Crunch cereal, plus more for garnish

Preheat oven to 350. Line 24 muffin tins with baking cups and set aside.

Using a food processor or a large Ziploc bag and rolling pin, crush 2 cups of the cereal very finely (to a cornmeal consistency). In the bowl of a mixer, add the cake mix, crushed cereal, buttermilk, eggs, and oil. Beat on low speed about one minute, stopping to scrape down sides of the bowl. Increase speed to medium and beat 2 minutes more. Fold other 2 cups on uncrushed cereal into the batter.

Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Allow to cool on cooling racks.


Peanut Butter Frosting:

2 sticks butter, at room temperature 
1 cup peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz jar marshmallow creme

In the bowl of a stand mixer, beat the 2 sticks of butter, peanut butter, milk, and vanilla on medium low speed until well blended. 

Slowly add powdered sugar and beat on low until just barely blended. Increase speed until medium and beat for about 2 minutes, until light and fluffy. Fold in Marshmallow Creme, not fully combining to allow for a swirl of marshmallow throughout.

Frost cupcakes generously and add a sprinkle of cereal to the top.