The Story:
When you think about your childhood memories with cereal, you probably remember sitting at the kitchen table in the morning doing the puzzles and trivia on the back of the cereal box. Or maybe it’s eating out of a mixing bowl because you were that hungry. Congratulations, you are normal. I on the other hand am not. This cereal reminds me of the wind on my face on a summer morning in a little boat crossing Lake Powell. My brothers and I ate with a plastic spoon out of styrofoam bowls and my Grandfather was at the rudder.
If you’re loving these cereal cupcakes, check out my cinnamon toast crunch ones. I am particularly proud of them!
Golden Graham Cupcakes
Servings 24 Cupcakes
Ingredients
Cake:
- 1 Box White Cake Mix
- 3 whole eggs
- 1/2 cup oil
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup fine graham cracker crumbs
Golden Graham Buttercream:
- 1 cup butter softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup Golden Graham "powder"
- milk as needed
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. From your 1/2 cup of fine graham cracker crumbs, place 1 teaspoon in each cupcake liner and gently shake pan to evenly disperse.
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3. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
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4. Sift in cake mix and stir until well combined.
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5. Fill cupcake liners 3/4 full (you will be placing your batter on top of your graham cracker crumbs).
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6. Bake for 17-22 minute or until an inserted knife comes out clean.
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7. Golden Graham "powder": Use a food processor or a rolling pin to crush about 1 cup of Golden Graham cereal. Then, sift cereal. Whatever sifts through, is your "powder."
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8. Buttercream: Beat butter for 2-3 minutes until light and fluffy. Scrape down bowl as needed. Add powdered sugar and vanilla extract. Add Graham Cracker "powder." If the buttercream becomes too thick or resembles cookie dough texture, stay calm! Slowly add milk until it reaches the consistency you need.
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9. Pipe onto cooled cupcake and top with Golden Graham squares.
Thank you for all the inspirations! You concoctions are so wonderful. I have tried your choc chip cookie dough cupcakes and last night I took a twist off Cinnamon Toast Crunch cupcakes…divine! Love to get your updates and love love love to see another lady living her dream with buttercream!
Made these for my daughter’s b-day. I did not strain the Golden Grahams powder because it looked fine enough. I was wrong. I also used one of the piping tips with small teeth (even though I used the largest one). I kept having to unclog it with a skewer.
In all, I consider these successful. This was my first piped/homemade frosting experience, btw. 🙂
Love this recipe….especially since I work for General Mills! Keep the creations coming…any recipe that incorporates our cereal in it helps me out there working, and I loooove my job. Thanks! :o)
wow those look great!!!!! I could really go for a cupcake right now….. YUM! 🙂
I was very excited to find this recipe since my husband’s favorite cereal is Golden grahams however it is no longer sold in Canada. I was wondering if you have any suggestions as to what else I could add to make it taste like golden grahams without adding golden grahams.
I’m trying this now 🙂 But, I placed a Hershey’s kiss in each cake, and I’m going to use a marshmallow topping rather than the buttercream. I’m taking them to my friend’s cookout as s’more cupcakes 🙂
Such a delightful twist to a classic. The imagery of Lake Powell combined with the Golden Graham Buttercream makes these cupcakes a mouthwatering journey down memory lane.
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The muffins look delicious imagine enjoying a quiet game of solitaired while eating a relaxing cake.