Cereal and Milk Cupcakes Recipe

Elevate Your Cupcake Game with Cereal and Milk Cupcakes 🧁🥣

Looking for a fun and nostalgic twist on classic cupcakes? Look no further than our delightful Cereal and Milk Cupcakes recipe! These whimsical treats combine the beloved flavors of your favorite breakfast cereal with the comfort of a fluffy cupcake and creamy buttercream frosting. Perfect for birthdays, brunches, or any occasion that calls for a touch of childhood whimsy, these cupcakes are sure to delight both kids and adults alike. Let’s dive into the recipe and bring a taste of nostalgia to your kitchen!


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup crushed cereal of your choice (such as Fruity Pebbles or Cap’n Crunch)

For the Cereal Milk Buttercream:

  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup cereal milk (milk that has been steeped with your favorite cereal)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Additional crushed cereal for garnish


  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, and mixing until just combined.
  6. Fold in Crushed Cereal: Gently fold in the crushed cereal until evenly distributed throughout the batter.
  7. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Cereal Milk Buttercream:

  1. Beat Butter: In a large bowl, beat the softened butter until creamy.
  2. Add Powdered Sugar: Gradually add the powdered sugar, beating until light and fluffy.
  3. Incorporate Flavorings: Add the cereal milk, vanilla extract, and a pinch of salt, and beat until well combined and smooth.
  4. Frost Cupcakes: Pipe or spread the buttercream onto the cooled cupcakes, ensuring each one is generously frosted.
  5. Garnish: Sprinkle additional crushed cereal on top of the frosting for a playful and crunchy garnish.


With their whimsical charm and delightful flavor, these Cereal and Milk Cupcakes are sure to put a smile on everyone’s face. Whether enjoyed for breakfast, dessert, or a midday snack, these cupcakes offer a playful twist on a classic treat. So, gather your favorite cereal, preheat your oven, and let’s bake up a batch of these whimsical cupcakes that capture the essence of childhood joy in every bite. Get ready to indulge in a sweet and nostalgic journey with every mouthful! 🌈

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