Get the classic taste of malted milk balls baked into a convenient little cupcake package.
Malted Milk Ball Cupcakes
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 24
- Ingredients 10
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup malted milk balls, coarsely crushed
- 1/4 cup natural-flavor malted milk powder
- Water, vegetable oil and eggs called for on cake mix box
Malted Milk Frosting
- 1/4 cup butter or margarine, softened
- 2 cups powdered sugar
- 2 tablespoons natural-flavor malted milk powder
- 1 tablespoon unsweetened baking cocoa
- 2 tablespoons milk
Garnish
- 1 2/3 cups malted milk balls, coarsely crushed
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
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Step3Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
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Step4In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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