Fruit Loop Cup Cakes

Feeling blue?  Bring out your inner child or make a kid happy with these cupcakes that are sure to make you smile the moment you open the oven after 20 minutes.  If you are reading this post, chances are you are just like me and you surf many food blogs.  Well a few days ago I came across a post for these adorable cakes, and I knew that I just had to make them.  I found this recipe at The Crepes of Wrath who got it from the Gastronomy Blog who got it from The Breakfast Cereal Gourmet...whew.  Thank you to all!  I especially liked the idea of adding the lemon zest to the orange zest -- by The Crepes of Wrath.  Well done!

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Fruit Loop Cupcakes

1/2 cup unsalted butter
1 cup sugar
1/2 teaspoon of vanilla
2 eggs
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 whole milk (I used 1%)
zest from 1 orange and 1 lemon
1 1/2 cups of fruit loops
powdered sugar

1) cream butter until light and fluffy; add sugar and continue to cream butter and sugar together
2) in a separate bowl hand whip eggs and vanilla together and add to the butter/sugar mixture slowly
3) in another separate bowl sift together flour, baking powder and salt
4) add 1/3 of the flour mixture to the butter/sugar mixture and 1/2 of the milk.  Repeat.  Add the last 1/3 of the flour mixture until just mixed.
5)  fold in zest
6) fill paper cups 3/4 full and sprinkle the tops generously with fruit loops
7) bake at 350 for 20 to 25 minutes - makes 12 cup cakes or 48 minis
8) when cool sprinkle with powdered sugar


  1. Oops thank you to the kind soul who gently pointed out that I forgot to write how much vanilla - the recipe is now corrected!


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