Cap’n Crunch Cookie Cupcakes with Vanilla Ice Cream

Preheat oven to 375 degrees. Spray a mini muffin tin with nonstick cooking spray; set aside.

Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with the milk, and beating until combined. Stir in Cap’n Crunch cereal and white chocolate chips (if using) by hand.

Fill each cup with batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes.

Once cupcakes are cool, top each cupcake with a scoop of vanilla ice cream and top with additional Cap’n Crunch cereal. Serve and enjoy!