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
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months.
