These Cereal and Milk Cupcakes are topped with a cereal milk buttercream. Homemade vanilla cupcakes get a sweet fruit loop cereal milk twist, making these cereal cupcakes a dessert must!
Cereal and Milk Cupcakes with Cereal Milk Buttercream
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
These Cereal and Milk Cupcakes are topped with a cereal milk buttercream. Homemade vanilla cupcakes get a sweet fruit loop cereal milk twist, making these cereal cupcakes a dessert must!
Course: Dessert
Cuisine: American
Servings: 12 -15 cupcakes
Author: Michelle
Ingredients
Cereal Milk:
  • 1 cup milk, whole milk or 2% works best
  • 1/2 cup cereal, like Fruit Loops
Cereal Milk Cupcakes
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs, large
  • 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 recipe)
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
Cereal Milk Buttercream
  • 1/3 cup heavy cream (aka heavy whipping 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, etc.
Instructions
Cereal Milk
  1. In a bowl, soak milk and cereal together for about 60 minutes. Strain milk from the cereal and set aside.
Cupcakes
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners. Set aside.
  2. With a mixer, cream butter until light and fluffy, about 1-2 minutes. Add in granulated sugar, and cream the mixture until well combined.
  3. Add in eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together all purpose flour, corn starch, baking powder, baking soda and salt.
  5. Alternately, add dry ingredients and 1/2 cup cereal milk to the butter mixture, beginning and ending with dry ingredients. Mix batter until just combined (over mixing cupcake batter can yield dry and crumbly cupcakes).
  6. Mix in vanilla extract and sour cream.
  7. Divide batter evenly into cupcake liners, filling each about 2/3 of the way full (you will have enough batter for 12-15 cupcakes, depending upon the size of your muffin tin).
  8. Bake for about 18-20 minutes, or until a toothpick comes out clean.
Cereal Milk Buttercream
  1. Soak heavy cream and cereal together for 25 minutes or so. (Alternatively, if you have any leftover cereal milk from the cupcake batter, you can use that instead of heavy cream.) Strain the cereal from the heavy cream. Set aside.
  2. With a mixer, cream butter until light and fluffy, about 2-3 minutes (this makes extra light buttercream).
  3. Add in powdered sugar, 1 cup at a time, mixing well after each addition.
  4. Add in vanilla extract and a pinch of salt, to offset the sweetness of the frosting. Mix until well combined.
  5. Add in heavy cream (or milk) beginning with 2 Tbsp. Add in another Tbsp or so until buttercream reaches your desired consistency.
  6. Pipe or spread frosting over each cooled cupcake and top with Fruit Loops (or other cereal), if desired.
  7. Enjoy!