Unleash your inner child with these delightful Cereal and Milk Cupcakes, a playful and utterly delicious dessert that reimagines your favorite breakfast staple into a sweet, satisfying treat perfect for any occasion. This recipe is incredibly useful for anyone looking for a fun, easy-to-make dessert that brings a touch of childhood joy to their kitchen.
Key Ingredients for Cereal and Milk Cupcakes
- For the Cupcakes:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 3/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk, at room temperature
- 1 cup crushed favorite cereal (such as corn flakes, frosted flakes, or a mixed grain cereal) – reserve 2 tablespoons for topping
- For the Cereal Milk Frosting:
- 1/2 cup milk
- 1/2 cup crushed favorite cereal (the same as used in the cupcakes)
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- For Garnish (Optional):
- Reserved crushed cereal
- Miniature marshmallows
How to Make Cereal and Milk Cupcakes
Get ready for a baking adventure that’s surprisingly simple and incredibly rewarding! These Cereal and Milk Cupcakes are guaranteed to be a hit, balancing a light, fluffy texture with the distinct, comforting flavor of cereal and milk. The magic lies in infusing the batter and frosting with that beloved breakfast taste, creating a dessert that’s both nostalgic and remarkably delicious. With a preparation time of approximately 30 minutes and baking time of 20-25 minutes, you’ll be enjoying these delightful treats in no time!
Step-by-Step Instructions
1. Prepare the Cereal Infused Milk:
In a small saucepan, gently heat 1 cup of milk over medium-low heat until it just begins to simmer. Do not boil. Remove from heat and stir in 1 cup of your crushed cereal. Let it steep for 10-15 minutes, allowing the cereal flavor to infuse into the milk. Strain the milk through a fine-mesh sieve, pressing gently on the cereal solids to extract as much liquid as possible. Discard the solids. You should have about 3/4 cup of cereal-infused milk. Let it cool to room temperature.
2. Preheat Oven and Prepare Muffin Tin:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
3. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
5. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Alternately Add Dry Ingredients and Milk:
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the cooled cereal-infused milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- First addition: 1/3 of the dry ingredients.
- Second addition: 1/2 of the milk.
- Third addition: another 1/3 of the dry ingredients.
- Fourth addition: the remaining 1/2 of the milk.
- Fifth addition: the remaining 1/3 of the dry ingredients.
7. Fold in Cereal:
Gently fold in 1 cup of crushed cereal into the batter using a spatula. Reserve the remaining 2 tablespoons of crushed cereal for topping if desired.
8. Fill Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
9. Bake the Cupcakes:
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
10. Cool the Cupcakes:
Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
11. Prepare the Cereal Milk Frosting:
While the cupcakes are cooling, prepare the frosting. In a small bowl, combine 1/2 cup milk with 1/2 cup crushed cereal. Let it steep for 10-15 minutes. Strain the milk as you did for the cupcakes, reserving about 1/4 cup of cereal-infused milk for the frosting. Discard the solids.
12. Make the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until well combined and fluffy. Stir in the vanilla extract and the reserved cereal-infused milk, starting with a tablespoon and adding more as needed until you reach your desired consistency. Beat until light and airy.
13. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the cereal milk frosting. You can use a piping bag for a decorative touch or a simple offset spatula.
14. Garnish (Optional):
Sprinkle the reserved crushed cereal and/or miniature marshmallows over the frosted cupcakes for an extra touch of texture and visual appeal.
Why You’ll Love This Cereal and Milk Cupcakes
These Cereal and Milk Cupcakes are a truly whimsical and delicious baking project that captures the comforting essence of childhood breakfast. Their main feature is the ingenious infusion of cereal and milk flavor into both the tender cake and the creamy, dreamy frosting, offering a subtle yet distinct taste that’s utterly delightful. Unlike expensive bakery treats, making these at home provides a wonderful cost-saving benefit, allowing you to indulge in a gourmet-feeling dessert without breaking the bank. The simple addition of crushed cereal and the option for playful garnishes like miniature marshmallows elevate these cupcakes beyond a simple sweet, making them a unique and memorable experience, a delightful twist on traditional vanilla or chocolate cupcakes.
So, if you’re craving a taste of nostalgia with a sophisticated, homemade flair, these Cereal and Milk Cupcakes are calling your name! They’re the perfect way to brighten any day, whether you’re celebrating a special occasion or simply treating yourself. Dive into the joy of baking and discover how easy it is to recreate this beloved breakfast flavor in a fun, cupcake form – your taste buds will thank you!
Storing and Reheating Tips
- Storing: Once completely cooled and frosted, store Cereal and Milk Cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Refrigeration will help keep the frosting firm, especially in warmer climates.
- Freezing: For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in cling film, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before frosting. Frosted cupcakes can also be frozen; ensure the frosting is firm before wrapping them.
- Reheating: These cupcakes are best served at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving for optimal texture and flavor. They do not require reheating.
Final Thoughts
These Cereal and Milk Cupcakes are an absolute delight, blending nostalgic flavors with simple baking techniques. They’re a perfect way to bring a smile to anyone’s face and are incredibly easy to whip up for any occasion. Give them a try, and let the joy of this unique treat fill your kitchen!
Cereal and Milk Cupcakes
Ingredients
Equipment
Method
- In a small saucepan, gently heat 1 cup of milk over medium-low heat until it just begins to simmer. Do not boil. Remove from heat and stir in 1 cup of your crushed cereal. Let it steep for 10-15 minutes, allowing the cereal flavor to infuse into the milk. Strain the milk through a fine-mesh sieve, pressing gently on the cereal solids to extract as much liquid as possible. Discard the solids. You should have about 3/4 cup of cereal-infused milk. Let it cool to room temperature.1 cup milk, at room temperature, 1 cup crushed favorite cereal
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 and 3/4 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 4 teaspoon salt
- In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.1 cup (2 sticks) unsalted butter, softened, 1 and 3/4 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the cooled cereal-infused milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- First addition: 1/3 of the dry ingredients.
- Second addition: 1/2 of the milk.
- Third addition: another 1/3 of the dry ingredients.
- Fourth addition: the remaining 1/2 of the milk.
- Fifth addition: the remaining 1/3 of the dry ingredients.
1 and 3/4 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 4 teaspoon salt, 1 cup milk, at room temperature - Gently fold in 1 cup of crushed cereal into the batter using a spatula. Reserve the remaining 2 tablespoons of crushed cereal for topping if desired.1 cup crushed favorite cereal
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a small bowl, combine 1/2 cup milk with 1/2 cup crushed cereal. Let it steep for 10-15 minutes. Strain the milk as you did for the cupcakes, reserving about 1/4 cup of cereal-infused milk for the frosting. Discard the solids.1/2 cup milk, 1/2 cup crushed favorite cereal
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until well combined and fluffy. Stir in the vanilla extract and the reserved cereal-infused milk, starting with a tablespoon and adding more as needed until you reach your desired consistency. Beat until light and airy.1 cup (2 sticks) unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them generously with the cereal milk frosting. You can use a piping bag for a decorative touch or a simple offset spatula.
- Sprinkle the reserved crushed cereal and/or miniature marshmallows over the frosted cupcakes for an extra touch of texture and visual appeal.Reserved crushed cereal, Miniature marshmallows