Get ready to transform your favorite breakfast into an irresistible dessert that will transport you back to lazy Saturday mornings! These Cereal and Milk Cupcakes are not just a treat; they're a delightful journey of sweet memories packed into a single, mouthwatering bite. Imagine the perfect combination of your beloved breakfast cereal, transformed into a decadent cupcake that's both playful and sophisticated - guaranteed to make both kids and adults swoon with excitement.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup crushed cereal
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1/4 cup milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, combine all-purpose flour with crushed cereal, mixing thoroughly.
- Gradually add the flour-cereal mixture to the butter mixture, alternating with milk, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed, then slowly incorporate milk until the frosting reaches a smooth, spreadable consistency.
- Once cupcakes are completely cool, pipe or spread the cereal milk buttercream on top of each cupcake.
- Garnish with additional crushed cereal on top for extra crunch and decoration.
Tips
- Choose a flavorful cereal that will add both texture and taste to your cupcakes - options like Corn Flakes, Frosted Flakes, or Cinnamon Toast Crunch work wonderfully.
- Make sure your butter is truly softened but not melted for the best cupcake texture and frosting consistency.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For an extra Instagram-worthy presentation, use a piping bag to create beautiful frosting swirls and sprinkle some crushed cereal on top.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain their freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
