1/2 cup (125 mL) unsalted butter, at room temperature
4 cups (1 L) icing sugar, sifted
3 tbsp (45 mL) milk (approx.)
2 tsp (10 mL) vanilla extract
Vanilla Cupcakes: Preheat oven to 350ºF (180ºC). Line 12 muffin cups with paper liners. Stir together milk and lemon juice; let stand for 5 minutes. Set aside. Whisk together flour, baking powder, baking soda and salt; set aside.
In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
With mixer on low speed, add flour mixture in 3 parts alternately with milk mixture in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions. Fold in 1 cup (250 mL) TimBits Birthday Cake Cereal.
Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
Frosting: Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, milk, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more milk if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
Add frosting to piping bag fitted with large star tip; pipe generously on top of each cupcake. Garnish with remaining cereal.
Alternatively, used prepared cake mix and frosting for easy baking.