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Cereal and Milk Cupcakes with Cereal Milk Buttercream

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Cereal and Milk Cupcakes are a fun and nostalgic dessert inspired by breakfast cereal. These moist vanilla cupcakes are infused with cereal milk and topped with a creamy cereal milk buttercream, then finished with colorful cereal pieces for a whimsical touch.

Ingredients

Scale
  • Cereal Milk:
  • 1 cup whole or 2% milk
  • 1/2 cup cereal (like Fruit Loops)
  • Cereal Milk Cupcakes:
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp corn starch
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cereal milk
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • Cereal Milk Buttercream:
  • 1/3 cup heavy cream
  • 2 Tbsp cereal (like Fruit Loops)
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • Salt to taste
  • Topping:
  • Fruit Loops, Trix, or other cereal

Instructions

  1. Soak 1 cup milk with 1/2 cup cereal for 60 minutes. Strain and reserve the cereal milk.
  2. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
  3. Cream butter for 1–2 minutes until fluffy. Add sugar and beat until combined.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift flour, corn starch, baking powder, baking soda, and salt.
  6. Add dry ingredients to the wet mixture alternately with the cereal milk, starting and ending with dry. Mix until just combined.
  7. Mix in vanilla extract and sour cream.
  8. Divide batter into liners, filling each about 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Let cool completely.
  9. For the buttercream, soak 2 Tbsp cereal in 1/3 cup heavy cream for 25 minutes, then strain.
  10. Cream butter for 2–3 minutes until light. Add powdered sugar 1 cup at a time, mixing well.
  11. Add vanilla extract and a pinch of salt.
  12. Add the cereal-infused cream gradually until the frosting reaches desired consistency.
  13. Pipe or spread buttercream on cooled cupcakes and top with cereal.

Notes

  • Do not overmix the cupcake batter to avoid dry cupcakes.
  • Cereal milk can be made in advance and refrigerated.
  • Try different cereals for variety in flavor and color.
  • Decorate just before serving to keep cereal toppings crunchy.

Nutrition

Find it online: https://yumfoodusa.com/cereal-and-milk-cupcakes-with-cereal-milk-buttercream/