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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.