Nacho Cupcakes

5 from 2 votes

These nacho cupcakes are a fun treat to serve up to the kiddos. Perfect for any taco theme party, fiesta, or when you're looking to get creative with your desserts.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 159kcal

Author: Nicole Durham

Cost: Recipe $5.01 / Serving $0.21

Equipment

Ingredients

1 box (15.25 ounces) yellow cake mix, prepared according to package directions ($1.80)
1 box (5 ounces) Mike and Ike candy ($1.24)
4-6 drops yellow food coloring
1 tub (16 ounces) vanilla frosting ($1.58)
1 cup Cinnamon Toast Crunch cereal ($0.39)

US Customary - Metric

Instructions

Bake. Prepare and bake the cupcakes according to the cake mix directions. Cool completely.
Prep Candy. Separate the Mike and Ike candies by color. Chop the red candies into small pieces and thinly slice the green candies. Discard remaining colors.
Color Frosting. Stir the yellow food coloring into the frosting until evenly colored, adding drops gradually until it resembles melted cheese.
Pipe Base. Transfer the frosting to a piping bag or zip top bag with the corner snipped. Pipe a flat swirl of frosting onto each cupcake.
Add Crunch. Place a few pieces of Cinnamon Toast Crunch cereal on top of the frosting.
Finish. Pipe a small amount of frosting over the cereal to mimic melted cheese. Top with pieces of the prepared candy.
Serve. Serve immediately or store until ready to enjoy.

Notes

Cake Flavor. Any cake mix flavor can be used.
Topping Swap. Cinnamon sugar chips or homemade cinnamon sugar cereal pieces work well in place of Cinnamon Toast Crunch.
Storage. Store cupcakes in an airtight container at room temperature for 3 to 5 days. Assemble close to serving time for best texture.
Freezing. Freeze assembled cupcakes in an airtight container for up to 3 months.

Nutrition