Cereal and Milk Cupcakes with Cereal Milk Buttercream

Cereal and Milk Cupcakes are a nostalgic and playful dessert that transforms a breakfast favorite—Fruit Loops cereal—into a delightful vanilla cupcake infused with cereal milk and topped with a smooth, cereal milk buttercream. These cupcakes are as fun as they are flavorful, perfect for kids’ parties, brunches, or anyone with a love for sweet childhood classics.

Why You’ll Love This Recipe

• Features the unique flavor of cereal milk infused directly into both the cupcake and the frosting
• Fun and colorful—perfect for parties, birthdays, and celebrations
• Classic vanilla base with a twist, made from homemade cupcake batter
• Buttercream is light, smooth, and balanced with a touch of salt
• Simple ingredients and easy-to-follow instructions
• Works with a variety of cereals like Fruit Loops, Trix, or Fruity Pebbles
• Kid-approved and crowd-pleasing
• Can be made in advance and decorated right before serving
• Adaptable—use different cereals or add sprinkles for a custom twist
• Looks beautiful with a bright, whimsical presentation

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cereal Milk:

• 1 cup milk (whole milk or 2% preferred)
• ½ cup cereal (such as Fruit Loops)

Cupcakes:

• ½ cup butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1¼ cups all-purpose flour
• 1 tablespoon corn starch
• 1¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup prepared cereal milk
• 1 teaspoon vanilla extract
• ¼ cup sour cream

Cereal Milk Buttercream:

• ⅓ cup heavy cream (or reserved cereal milk)
• 2 tablespoons cereal (e.g., Fruit Loops)
• 1 cup butter, softened
• 3 cups powdered sugar
• 1½ teaspoons vanilla extract
• Salt, to taste

Topping:

• Additional cereal such as Fruit Loops or Trix, for garnish

directions

Make the Cereal Milk:

1. In a bowl, combine milk and cereal. Let soak for 60 minutes.
2. Strain the cereal from the milk and reserve the liquid.

Make the Cupcakes:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a mixer, cream softened butter until light and fluffy (1–2 minutes).
3. Add sugar and continue mixing until well combined.
4. Add eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together flour, corn starch, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and cereal milk into the butter mixture, beginning and ending with dry ingredients. Mix just until combined—do not overmix.
7. Add vanilla extract and sour cream. Mix until smooth.
8. Divide batter evenly among the cupcake liners, filling each about ⅔ full.
9. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
10. Let cool completely before frosting.

Make the Buttercream:

1. Soak heavy cream and 2 tablespoons cereal for 25 minutes. Strain. (Or use reserved cereal milk.)
2. Cream the butter in a mixer until light and fluffy (2–3 minutes).
3. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
4. Add vanilla extract and a pinch of salt to balance sweetness.
5. Add cereal-infused cream or milk, 1 tablespoon at a time, until desired consistency is reached.

Decorate:

1. Pipe or spread the buttercream onto cooled cupcakes.
2. Garnish with whole or crushed cereal for a whimsical finish.

Servings and timing

• Servings: Makes 12–15 cupcakes
• Prep time: 1 hour 30 minutes
• Cook time: 20 minutes
• Total time: 1 hour 50 minutes

Variations

• Try different cereals such as Fruity Pebbles, Trix, or Cinnamon Toast Crunch
• Use flavored milk like vanilla almond milk for an extra twist
• Add sprinkles to the batter for a funfetti-style effect
• Top with mini marshmallows or candy for added texture
• Make mini cupcakes for bite-sized treats
• Swirl in fruit jam into the batter before baking for fruity depth
• Make cereal milk whipped cream instead of buttercream for a lighter topping

storage/reheating

• Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Freezing: Cupcakes (unfrosted or frosted) can be frozen for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Not necessary. Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.

FAQs

What is cereal milk?

Cereal milk is milk that has been steeped with cereal to absorb its flavor—used here to give the cupcakes and frosting a nostalgic twist.

Can I use plant-based milk?

Yes, but whole milk or 2% is recommended for best flavor and richness. Use unsweetened plant-based milk if substituting.

Will the cereal make the cupcakes soggy?

No—the cereal is steeped and strained, so it adds flavor without affecting the cupcake texture.

Can I make the cupcakes in advance?

Yes, the cupcakes can be baked up to two days ahead and stored unfrosted. Frost just before serving for best results.

Can I use boxed cake mix instead of homemade batter?

You can, but you’ll miss the unique cereal milk integration in the batter. The homemade version ensures full flavor infusion.

Can I skip the sour cream?

You can substitute it with plain Greek yogurt or buttermilk, though sour cream gives a rich, moist crumb.

How do I make the buttercream less sweet?

Add a pinch of salt and use less powdered sugar to taste. Cereal milk already adds sweetness, so balance accordingly.

Can I make the buttercream ahead of time?

Yes, store in the refrigerator in an airtight container. Let it come to room temperature and rewhip before using.

What cereal works best for this recipe?

Fruit Loops and Trix are ideal for their bold, fruity flavor. Other cereals like Fruity Pebbles or Lucky Charms also work well.

How do I get the frosting perfectly smooth?

Use softened butter, whip it well before adding sugar, and add cereal milk gradually until the texture is light and creamy.

Conclusion

Cereal and Milk Cupcakes are a delightful twist on a childhood favorite, bringing breakfast nostalgia into dessert form. With a rich vanilla base infused with cereal milk and topped with smooth, fluffy buttercream, they’re fun, flavorful, and irresistibly whimsical. Perfect for parties, bake sales, or weekend baking projects, these cupcakes are sure to surprise and delight anyone who takes a bite.