Pre-heat oven to 350 degrees. Line a 12-cup muffin pan and line with cupcake liners
In a small mixing bowl, whisk together the four, pudding and baking powder and set aside.
In a large mixing bowl, add the sugar and butter. Beat on medium speed for 1 minute and then on high speed for 2 minutes or until light and fluffy.
Add in the eggs, one at a time, beating the first for one minute, before adding the next and beating that egg for one minute before adding in the vanilla. Mix 1 minute.
Slowing mix the dry ingredients into the wet ingredients and beat on low speed until mixed together. Fold in the cereal until mix into the batter.
Fill muffin cups 2/3 with batter and bake for 18-20 minutes, or until toothpick comes out clean. Allow to cool 5 minutes before moving to cooling rack.
Allow to cool completely before frosting.
For the cupcakesIn a large mixing bowl, add the butter and shortening. Beat on medium speed for 1 minute and then on high speed for 2 minutes or until light and fluffy.
Add in 1 cup of powdered sugar and beat on medium speed for 1 minute. Add in the creamer. Slowly add in the rest of the powdered sugar until the frosting forms stiff peaks.
Add in food coloring until you reach the desired color.
Add frosting to the piping bag and frost the cupcakes. Sprinkle the crushed cereal.