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A cupcake topped with yellow frosting and colorful cereal pieces, with a small pink plastic spoon inserted on top, set against a pale yellow background.

Saturday Morning Breakfast Cereal Cupcakes

Cereal flavoured cupcakes with milk flavoured frosting, covered in cereal.
5 from 6 votes
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 20
Calories 216 kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) plain all-purpose flour
  • 1 1/2 cups (265 g) caster superfine sugar
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 (2) large eggs
  • 1 1/2 cups (375 ml) full-cream whole milk
  • 1 /2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract or vanilla bean paste
  • 1 1/2 cups (350 g) of corn flakes can use any non sugar coated cereal you like
  • 1 1/2 cups (350 g) flavored cereal of your choice!

Glass of milk frosting

Instructions
 

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • To make cereal milk add your milk to a large jug. Pour your cornflakes in there and let them soak for 5 min. Then stir them together. You can add them to a food processor or use a bar mix (stick blender) to pulverize everything if you don’t want chunks of cereal in your cupcakes.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add cereal milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add 1 cup of flavoured cereal to your batter and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with flavoured cereal. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To make glass of milk frosting add milk powder to a mixing bowl and add enough hot water to form a fairly loose paste. Not too watery though. Make sure it’s mixed really well and there are no lumps.
  • Add the paste to a large mixing bowl and add 3 tbsp vanilla buttercream frosting. Mix together until very well combined. It’s important to make sure they’re combined together really well.
  • Add the rest of your frosting and mix until combined.
  • To frost your cupcakes fit the end of a piping bag with a round tip. Frost in a donut swirl. Top with more flavoured cereal and add a small plastic spoon as decoration :0)

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Calories:216kcal | Carbohydrates:17g | Protein:2g | Fat:16g | Saturated Fat:12g | Trans Fat:1g | Cholesterol:12mg | Sodium:123mg | Potassium:25mg | Fiber:1g | Sugar:1g | Vitamin A:143IU | Calcium:42mg | Iron:1mg
Keyword breakfast, candy, Kids
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