Cereal Milk Cupcakes with Pink Buttercream
Soft vanilla cupcakes infused with cereal milk and topped with fluffy pink buttercream frosting. A fun and nostalgic Valentine’s dessert recipe that tastes like your favorite cereal in cupcake form.
- Prep Time: 20 MINS
- Cook Time: 20 MINS
- Total Time: 40 minutes
- Yield: 12 CUPCAKES 1x
- Category: DESSERT
- Method: BAKING
- Cuisine: AMERICAN
Ingredients
For the Cereal Milk
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2 cups whole milk
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1 ½ cups fruity cereal (such as fruit-flavored rings)
For the Cupcakes
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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½ cup unsalted butter, room temperature
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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¾ cup prepared cereal milk (strained)
For the Pink Buttercream
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1 cup unsalted butter, softened
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3 cups powdered sugar
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2–3 tablespoons cereal milk
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1 teaspoon vanilla extract
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Pink food coloring
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Valentine sprinkles (optional)
Instructions
Make the Cereal Milk
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Warm the milk slightly (do not boil).
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Stir in the cereal and let steep for 20–30 minutes.
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Strain through a fine mesh sieve, pressing gently to extract flavor.
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Chill milk before using.
Make the Cupcakes
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Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
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Whisk together flour, baking powder, and salt.
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In a separate bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Stir in vanilla.
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Alternate adding dry ingredients and cereal milk, beginning and ending with dry ingredients.
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Fill liners ¾ full.
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Bake 18–20 minutes or until a toothpick inserted comes out clean.
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Cool completely before frosting.
Make the Frosting
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Beat butter until smooth.
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Gradually add powdered sugar.
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Add cereal milk and vanilla.
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Beat until fluffy.
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Add pink food coloring and mix until desired shade.
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Pipe onto cooled cupcakes and decorate with sprinkles.
Notes
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Store in an airtight container at room temperature for up to 2 days.
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Frost just before serving for best texture.
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Works well with fruity cereal, cinnamon cereal, or frosted flakes.