Instructions

Make the cupcakes:

1. Preheat oven to 325. Put the flour, sugar, baking powder, salt, and butter in a medium mixing bowl and beat on low speed until you get a sandy consistency and everything is combined. Gradually pour in half the frappuccino and beat until just incorporated.
2. Whisk the egg, vanilla, and remaining frappuccino together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth. Do not over mix.
3. Spoon the batter into the cupcake liners until two-thirds full and bake in the preheated over for 20-25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean.
4. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

Make the frosting:

1. Cream butter, frappuccino, and crushed fruit loops until completely blended.
2. Add 1 1/2 cups powdered sugar.
3. Continue to add more powdered sugar, in 1/4 cup increments, until frosting reaches desired consistency.
4. Use to frost completely cool cupcakes.