Name: Cereal and Milk Cupcakes with Cereal Milk Buttercream Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 cup whole milk or 2%; 1/2 cup cereal (such as Fruit Loops); 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 (from the above preparation); 1 tsp vanilla extract; 1/4 cup sour cream; 1/3 cup heavy cream (or leftover cereal milk); 2 Tbsp cereal (such as Fruit Loops); 1 cup butter, softened; 3 cups powdered sugar; 1 1/2 tsp vanilla extract; Pinch of salt, to taste; Fruit Loops, Trix, or other colorful cereal, to garnish

Ingredients

1 cup milk (whole milk or 2% works best)

1/2 cup cereal (like Fruit Loops)

1/2 cup butter, softened

3/4 cup granulated sugar

2 large eggs

1 1/4 cups all-purpose flour

1 tablespoon corn starch

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cereal milk (from above)

1 teaspoon vanilla extract

1/4 cup sour cream

1/3 cup heavy cream (heavy whipping cream)

2 tablespoons cereal (like Fruit Loops)

1 cup butter, softened (for buttercream)

3 cups powdered sugar

1 1/2 teaspoons vanilla extract (for buttercream)

Salt to taste (for buttercream)

Fruit Loops, Trix, or other cereal (for topping)

Instructions

Step 1: To make the cereal milk, soak 1 cup milk and 1/2 cup cereal together in a bowl for about 60 minutes. Strain the milk from the cereal and set the cereal milk aside.

Step 2: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 3: In a mixing bowl, cream 1/2 cup softened butter until light and fluffy, about 1-2 minutes. Add granulated sugar and cream until well combined.

Step 4: Add the eggs one at a time, beating well after each addition.

Step 5: In a separate bowl, sift together the flour, corn starch, baking powder, baking soda, and salt.

Step 6: Alternately add the dry ingredients and 1/2 cup cereal milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid dry cupcakes.

Step 7: Mix in vanilla extract and sour cream.

Step 8: Divide the batter evenly into the cupcake liners, filling each about two-thirds full.

Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.

Step 10: For the cereal milk buttercream, soak 1/3 cup heavy cream and 2 tablespoons cereal together for 25 minutes. Strain and set aside. (You may substitute leftover cereal milk from the cupcake batter.)

Step 11: Cream 1 cup softened butter with a mixer until light and fluffy, about 2-3 minutes.

Step 12: Add powdered sugar gradually (about 1 cup at a time), mixing well after each addition.

Step 13: Add vanilla extract and a pinch of salt, mixing until combined.

Step 14: Add the cereal-infused cream starting with 2 tablespoons, then add more a tablespoon at a time until the buttercream reaches your desired consistency.

Step 15: Pipe or spread the buttercream over cooled cupcakes and top with your choice of colorful cereal.

Step 16: Enjoy your nostalgic and delicious cereal milk cupcakes!

Tips & Variations

Use different cereals like Trix or Cap’n Crunch to change the flavor and color of the milk and frosting.

For a dairy-free version, substitute milk and cream with almond or oat milk, and use dairy-free butter.

Chill the buttercream briefly if it becomes too soft for piping.

Don’t overmix the batter to keep cupcakes moist and tender.

FAQs

What is cereal milk?

Cereal milk is milk that has been soaked with cereal, absorbing its flavor and sweetness. It adds a nostalgic and unique taste to recipes.

Can I use any cereal to make these cupcakes?

Yes, you can use a variety of cereals like Fruit Loops, Trix, or Cap’n Crunch. The flavor and color of your cupcakes and frosting will change depending on the cereal chosen.