Froot Loop Cupcakes

How cute are these cupcakes?! I got the idea from Gastronomy Blog and it was brilliant! I’m definitely going to be experimenting with different cereal toppings after this. The cake itself was perfect. It was basically a yellow cake, but the orange and lemon zest really gave it an extra something. I’m absolutely going to be using this cake recipe from now on, even without the zest! Everyone who came over for Lost night (yes, we host a Lost night every Wednesday) really liked them. The recipe is after the jump, as always!

Froot Loop Cupcakes

Froot Loop Cupcakes
The note that I had to put on the box of Froot Loops so they wouldn’t all get eaten before I made the cupcakes.

Froot Loop Cupcakes
Combine the flour, baking powder, and salt. Set aside.

Froot Loop Cupcakes
Cream the butter until light and fluffy. Then, add the egg and vanilla.

Froot Loop Cupcakes
Gradually add in a third of the flour, then half of the milk, a third of the flour, half of the milk, then a third of the flour again. Mix until JUST moistened.

Froot Loop Cupcakes
Then fold in the zest.

Froot Loop Cupcakes
Put 1/4 cup of batter into each of your greased and/or lined muffin tins.

Froot Loop Cupcakes
Sprinkle each one with a good amount of Froot Loops (it might look like a lot, but the muffin will bake and rise up and they’ll disperse). Bake at 350 degrees F for 20-25 minutes, or until the cakes are just becoming golden.

Froot Loop Cupcakes
Allow them to finish cooling in the tins before removing.

Froot Loop Cupcakes
Ta-Da! Be sure to sprinkle some powdered sugar over them when they’ve cooled completely.

Froot Loop CupcakesFroot Loop Cupcakes
These were honestly some of my favorite cupcakes ever.

Froot Loop Cupcakes

Froot Loop Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
  • ½ cup (8 tablespoons) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (I used 1%)
  • Zest from 1 orange and 1 lemon
  • 1½ cups Froot Loops
  • Powdered sugar, for dusting (optional)
  1. Preheat the oven to 350 degrees. Grease and/or line 12 muffin cups.
  2. Using a mixer, cream the butter until light and fluffy. Add the sugar and continue to cream for 5 minutes. Beat in the eggs one at a time, followed by the vanilla. mixing in well.
  3. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches (flour, milk, flour, milk, flour). Add orange and lemon zest to batter.
  4. Scoop ¼ cup of the batter into each muffin cup of the prepared pan, and sprinkle the tops with a generous amount of cereal.
  5. Bake for 20 to 25 minutes, until the cupcakes are puffed and firm in the center and light golden brown on the edges. When ready, remove from the oven and allow to cool in the muffin tins for about 10 minutes. Remove from the tins and allow them to cool completely before sprinkling with powdered sugar. Makes 12 cupcakes.
Adapted From


42 Responses

  1. Sophia says:

    oh my goodness! this is the prettiest cupcake! love those bright kid colors!

  2. These are so cute! I bet if I made them for the 3, 4, and 5 year olds I teach on Sundays, they’d go CRAZY for them! Heck, I would, too! Yum!

  3. kendra326 says:

    These look fantastic and they make me very hungry :) Great job!

  4. Gastronomer says:

    Woo hoo! I’m glad to hear that the Froot Loop cupcakes turned out so well for you. Adding lemon zest is brilliant.

  5. laughing808 says:

    I have a family reunion coming up in a few months, I think I’ll make these as a treat for the kiddos…..

  6. These are too cute! I’m sure my kids would just gobble them up! I’ll have to make them the next time I have a get-together.

  7. clotheshorseok says:

    I just found your blog and I love it! I am going to try these cupcakes, they look great!

  8. Debbie Stelton says:

    Hey Sydney I love your blog and these cupcakes rock!!! I found your blog through Cupcakes Take The Cake. I am a giant cupcake lover. I love to bake them, give them to friends and of course eat them. These look like they would travel well because of the no frosting thing.
    I would like to subscribe to your blog but for some reason I was not able to find a spot to do so. If you have the time could you please email me and let me know how I can subscribe. OBTW I live in AZ too. I have a daughter who is graduating high school in May and then will be going to PVCC for 2 years and then probable ASU. I hope to hear from you soon but until then take care.
    P.S. I loved the sign on the Fruit Loops I grew up with a house full of boys and man if it’s not nailed down the will devourer it.
    Peace Out

  9. Asian Aisle says:

    The cupcakes are VERY cute. They look almost too cute to eat.

  10. Coby says:

    SO clever! SO pretty! My daughter turns 6 tomorrow, I think I know what I am making for the little cakes now:) Thanks so much to both of you for sharing (Gastronomer and Sydney) :):) Such a fabulous idea, and so simple for such a spectacular ending!

  11. Elyse says:

    These are so precious! First of all, who doesn’t love a Froot Loop?? I love the idea of topping your cupcakes with your favorite cereals. Just seeing your cupcake also brings back great memories of all of my favorite childhood cereals. I can’t wait to try this idea!

  12. Nicole says:

    Oh my gosh, these are perfect.

  13. ingrid says:

    That is an awesome idea using cereal to top the cupcakes. I bet you could make it into a sheet cake & do the same.
    While I don’t put notes on the food (I should) I will tell everyone to leave it alone.

  14. Venus O'Neal says:

    Wow amazing recipe, I think I’ll try it out.. ohh and woot Lost night! I have to postpone my Lost nights now! Oh well, I have tivo, so everything still good! XD!

  15. […] from the wittily named journal The Crepes of Wrath, where you crapper also intend the recipe. They […]

  16. Cas says:

    These look great! I’ve copied and printed the recipe! Thanks :)

  17. Janaki says:

    omg! perfect excuse to have cupcakes for breakfast!

  18. zulema2 says:

    This looks delish,, now is it Weight Watchers good?? How can we make it more figure friendly..

  19. those are so pretty…but i like my yellow cupcakes drownin’ in chocolate frosting. i’ll pass this recipe on to my sister…she’s a sugary-cereal fah-reek.

  20. Mrs. Q. says:

    I loved the look of these so much that I ran out and bought a box of Froot Loops (my first in 20 years?) The kids are bouncing off the walls after snacking on them.
    A question regarding the recipe: I think there is almond extract pictured in the ingredients photo did I miss it in the recipe? I’d like to omit if it doesn’t alter the flavor.

  21. wheels175 says:

    These do look very creative and interesting. My girlfriend likes cupcakes and she also has tried out different kinds like these. She has also used oreos in some of her cupcakes and in the frosting. Maybe I will tell her about these.

  22. Kym says:

    These are adorable and I cannot wait to make them for my family.
    Thanks for sharing.

  23. deanna says:

    These look awesome! I am going to try them! Thank you!

  24. […] baking idea ever? I have only three words – Froot Loop Cupcakes.  Best baking ever? Or devil’s cupcakes?  You […]

  25. Jane M says:

    These were the BEST cupcakes I have ever EVER baked in my life! I made a dark chocolate frosting and took them to friends last night who had us over for dinner. WOW – THEY WERE A HUUUUUGE HIT! Thanks for the recipe. It’s a KEEPER for me.

  26. […] stumbled upon a recipe for Fruit Loop cupcakes and definitely had to try them out. Of course being absent minded as usual, I forgot to put the […]

  27. junko says:

    I love these soooooo much! Adorable idea and they sound so yummy! I will for sure be making these very soon!

  28. I bet kids love these! WOW to the photography!

  29. Kristy says:

    I’m making these, too. I love your blog!!

  30. amanda says:

    Em hang on. So is it 1/2 cup or 8 tablespoons ? 8table spoons doesnt seem like 1/2 cup to me at all? more like 1 cup?

  31. thecrepesofwrath says:

    Amanda: 1/2 cup = 8 tablespoons of butter (in the US, anyway). A stick of butter is usually divided with hash marks into 8 tablespoons, but the whole thing is 1/2 cup.

  32. Carly says:

    I made these yesterday and they were great! Thanks for the awesome idea!

  33. I just made these and they turned out terrific. Thanks for posting. I have never been so delighted to open my oven door. These cupcakes make you smile.

  34. These are ADORABLE! I’m filing this one away for the next party.

  35. nurainie says:

    Check out my version here
    Thanks for sharing! :)

  36. chumpman says:

    These cupcakes really caught my eyes. They are the prettiest cupcakes I’ve ever seen, too nice to be eaten

  37. kstina says:

    i made these, hoping they would turn out wonderfully and they did, with the exception of the froot loops becoming stale in the oven. Do you have any tips on how to avoid that problem?

  38. Yvette says:

    OMG thanks for your recipe!! I just pulled these out of the oven and they are sooo pretty…smelling good and looking good …and I could wait for them to cool so I took one out ASAP and it was soo yummy!!! It was perfect! Thanks…I will be making them again!!
    ps…what kind of baking powder do you use? Your cupcakes have a lovely crown….I used double acting b.powder. That’s what our store has in stock…
    psps~~I used the 1/4 cup measure like you did and my cupcakes were ALL the same size! Thanks for the tip…

  39. GOmom says:

    I’m so glad I stumbled upon your website. I love it! I made your Froot Loop Cupcakes for my daughters 2nd birthday party and it was a hit with the kids and adults! They are so festive looking and portable since there is no frosting needed! Thanks for the recipe and I look forward to trying others on your site! :)

  40. thecrepesofwrath says:

    Kstina: I don’t have a solution to that, unfortunately. Mine weren’t stale until about 12 hours afterwards, but just try to keep them in an air-tight container as soon as they’ve cooled and don’t let them cool for too long.

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