Go Back

Delicious Cupcakes Infused with Cereal Milk

Cupcakes with Cereal Milk made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup cereal milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup additional cereal for topping

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Prepare a muffin tin with liners.
  3. In a bowl, mix together the flour, baking powder, and salt.
  4. In another bowl, cream the softened butter and sugar until light and fluffy.
  5. Add the eggs, one at a time, to the creamed mixture, mixing well after each addition.
  6. Stir in the cereal milk and vanilla extract until combined.
  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, top with additional cereal for crunch and serve.