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Vanilla Cereal Milk Cupcakes

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  • Author: Elizabeth Buuck
  • Prep Time: 25 min
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 24 Cupcakes 1x


Classic light and fluffy vanilla cupcakes topped with cereal milk buttercream and sprinkled with extra cereal.



For the Vanilla Cupcakes

  • 3 C All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 C Buttermilk
  • 2 tsp Pure Vanilla Extract
  • 3 Lg Eggs + 3 Egg Whites
  • 1 C (2 Sticks) Unsalted Butter
  • 1 3/4 C Granulated Sugar
  • 1/3 C Vegetable Oil

For the Cereal Milk Buttercream

  • 1 C Cereal of your choice + more for topping (I used Fruity Pebbles)
  • 1 C Heavy Cream
  • 1 1/2 C (3 Sticks) Unsalted Butter, at room temperature
  • 1 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 6 C Powdered Sugar, sifted


For the Vanilla Cupcakes

  • Preheat oven to 350. Prepare 2 cupcake pans with liners.
  • Whisk together the flour, baking powder and salt. Set aside.
  • Stir together the buttermilk and vanilla. Set aside.
  • Whisk together the eggs and egg whites. Set aside.
  • In the bowl of a stand mixer, cream together the butter, sugar, and vegetable oil for 3 minutes. Or until lightened in color and fluffy.
  • Slowly add in the eggs and mix to combine. Scrape to bowl making sure everything’s getting mixed. 
  • Alternate adding the dry and wet ingredients, starting and ending with dry. (ie: add 1/3 of flour mixture, mix. Add 1/2 of buttermilk mixture, mix. Repeat.
  • Using an ice cream scoop, divide the batter into the cupcake liners.
  • Bake at 350 for 18-20 minutes. Let cool completely.

For the Cereal Milk Buttercream

  • In a small/medium bowl, combine the cereal and the heavy cream. Set aside to let soak.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter on medium high speed for 10 minutes. Scrape down the bowl half way through.
  • Add the vanilla and salt, mix to combine. 
  • Add 1/2 of the powdered sugar, mix for 3 minutes. Repeat with remaining powdered sugar.
  • Strain the cereal out of the cream.
  • Add cream 1 TBSP at a time until the buttercream reaches your desired consistency. I leave it slightly stiff in order to pipe it onto the cupcakes.
  • Fit a piping bag with your favorite tip (I used Wilton 8B here) and pipe the buttercream onto each cupcake. Top with extra cereal.
  • Enjou


Cupcakes will stay fresh on the counter for 1-2 days, or in the fridge up to a week.