Cereal Milk Cupcakes
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Cook time: 
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Serves: 10-12 cupcakes
These Cereal Milk Cupcakes combine the sweet and salty taste of cereal milk with fluffy vanilla cake and the perfect buttercream frosting.
  • 1 cup + 6 tbsp. cake flour
  • ½ cup + ⅓ cup granulated or superfine sugar
  • ½ tbsp. baking powder
  • ½ tsp. salt
  • 6 tbsp. unsalted butter, softened*
  • 2 large egg whites, plus ½ whole large egg (whisked slightly then divided)
  • ½ cup cereal milk (recipe in notes)
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 cup unsalted butter, softened
  • 3 and ½ cups confectioners' sugar
  • ⅛ tsp. salt
  • ¼ tsp. cream of tartar
  • 1 tsp. cereal milk (recipe in notes)
  • 1 tsp. vanilla extract
  • 10 drops food colouring of your choice (I used blue)
  • ¼ cup Fruit Loops cereal
  1. Preheat oven to 350 degrees F. Prepare a cupcake pan with liners, coating the inside very lightly with cooking spray. Set aside.
  2. Using a stand mixer, combine all dry ingredients on low for 1-2 minutes or until fully mixed. Add in softened butter and allow to mix until crumbly like damp sand, about 2 minutes.
  3. While mixer is running, add in the two egg whites, one at a time, allowing 1 minute of mixing time in between each egg white to fully incorporate. You may need to increase the speed up one or two notches as the batter becomes thick. Once both egg whites have been added, add the half of a whole egg and let mix for 1-2 minutes. Scrape down the sides of the bowl and mix until batter is thick and smooth.
  4. In a small bowl, whisk the cereal milk with both extracts. Pour into the batter, ⅓ at a time, leaving 1-2 minutes to mix in-between.
  5. Evenly pour batter into prepared cupcake liners about ¾ full and tap cupcake pan on counter to release air bubbles. Bake for about 22 minutes, or until cupcakes are light golden and springy.
  6. Let cool in pan for 5 minutes, then remove cupcakes to a wire rack to cool.
Frosting and Topping
  1. In the bowl of a stand mixer, combine butter, confectioners' sugar, salt and cream of tartar until blended. Add the cereal milk, vanilla and food colouring and beat for another 3-5 minutes until thick and smooth.
  2. Using a circular or star tip, pipe frosting onto cupcakes. Top with a few Fruit Loops.
* Your butter must be very soft for this recipe, so leave it out at room temperature for 1 or 2 days before using.

*How to Make Cereal Milk (Makes 1 and ¼ cups)
50 grams (a scant 1 and ½ cups) cornflakes
1 and ¾ cups + 2 tbsp. cold whole milk
1 tbsp. packed brown sugar
⅛ tsp. salt
1. Preheat oven to 300 degrees F. Line a baking sheet with parchment and spread cornflakes on top. Bake for 15 minutes, or until lightly toasted. Allow to cool completely.
2. Once cool, pour toasted cornflakes into a large bowl or pitcher and pour the milk over top. Stir well, then let steep for 20 minutes at room temperature. Strain the mixture and collect cereal milk in a separate bowl.
3. Whisk in the brown sugar and salt into the milk until completely dissolved.
Recipe by Crumb Kitchen at https://crumbkitchen.com/cereal-milk-cupcakes/