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Cereal and Milk Cupcakes with Cereal Milk Buttercream Recipe

★★★★★

4.6 from 706 reviews
  • Author: Harper
  • Total Time: 1 hour 50 minutes
  • Yield: 12 cupcakes 1x

Description

These Cereal and Milk Cupcakes with Cereal Milk Buttercream offer a nostalgic twist on classic cupcakes by incorporating the flavors of your favorite breakfast cereal. The batter is infused with cereal-soaked milk for a subtle, sweet flavor, and the buttery, creamy frosting is made with cereal-infused heavy cream to complement the cupcakes perfectly. Topped with colorful cereal pieces, this whimsical dessert is perfect for parties, special occasions, or whenever you want to add a bit of fun to your baking.

Ingredients

Scale

Cereal Milk

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

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 (from the above preparation)
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Cereal Milk Buttercream

  • 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

Topping

  • Fruit Loops, Trix, or other colorful cereal, to garnish

Instructions

  1. Make Cereal Milk: In a bowl, combine 1 cup of milk with 1/2 cup of cereal. Let them soak together for about 60 minutes to infuse the milk with cereal flavor. Strain the milk from the cereal and set aside for use in the cupcake batter.
  2. Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Using a mixer, cream 1/2 cup softened butter until light and fluffy, about 1-2 minutes. Add 3/4 cup granulated sugar and continue to cream until well combined.
  3. Add Eggs: Beat in 2 eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Sift Dry Ingredients: In a separate bowl, sift together 1 1/4 cups all-purpose flour, 1 Tbsp corn starch, 1 1/4 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and 1/2 cup of the prepared cereal milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cupcakes dry and crumbly.
  6. Add Vanilla and Sour Cream: Mix in 1 tsp vanilla extract and 1/4 cup sour cream until the batter is smooth.
  7. Fill and Bake: Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
  8. Make Cereal Milk Buttercream: Soak 2 Tbsp cereal in 1/3 cup heavy cream for about 25 minutes. Strain to remove cereal pieces, reserving the infused cream. Alternatively, use leftover cereal milk if available.
  9. Cream Butter: Using a mixer, beat 1 cup softened butter until light and fluffy, about 2-3 minutes.
  10. Add Powdered Sugar and Flavor: Gradually add 3 cups powdered sugar, one cup at a time, beating well after each addition. Stir in 1 1/2 tsp vanilla extract and a pinch of salt to balance sweetness.
  11. Incorporate Cereal Cream: Add the cereal-infused heavy cream starting with 2 tablespoons and continue adding up to 1 tablespoon more, or until the buttercream reaches your desired consistency.
  12. Frost Cupcakes: Pipe or spread the cereal milk buttercream over each cooled cupcake. Top with colorful cereal pieces such as Fruit Loops or Trix for decoration.
  13. Serve and Enjoy: Your whimsical cereal milk cupcakes are ready to serve. Enjoy the nostalgic flavors and fun presentation!

Notes

  • Using whole milk or 2% milk is recommended for best flavor and texture in the cereal milk infusion.
  • Be careful not to overmix the cupcake batter to maintain a tender crumb.
  • If you don’t want to soak the heavy cream for the frosting, leftover cereal milk can be substituted.
  • The cereal topping adds a fun crunchy texture but can be omitted for a softer finish.
  • These cupcakes are best enjoyed fresh but can be stored covered at room temperature for up to two days or refrigerated for longer freshness.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cereal milk cupcakes, cereal milk buttercream, Fruit Loops cupcakes, nostalgic cupcakes, funfetti style cupcakes, colorful frosting, kids cupcakes, homemade cupcakes

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