These incredible breakfast cereal cupcakes are vanilla flavoured with a breakfast cereal twist. With a breakfast cereal buttercream and decorated of course with your favourite breakfast cereal.
Okay, so I know the concept of these cupcakes is a bit weird but trust me they are A-M-AZING! I used Golden Nuggets but this would work with any cereal.
Depending on where you live in the world you might not have Golden Nuggets. They are a crunchy, honey flavoured cereal ball made by Nestle and one of my favourite breakfast cereals.
How To Make Breakfast Cereal Milk
Okay, so first off pour a bowl of your favourite cereal and milk. For Golden Nuggets they suggest a serving as 45g of cereal and 125ml of milk.
For these cupcakes, you should double this and use 90g of cereal and 250ml of milk. Add them to your bowl and leave them for an hour. This will make the cereal all mushy (yuk!) but more importantly, the milk will take on the flavour of your cereal (yum!).
Strain the milk from the cereal. I did this using my sieve. You need to keep the milk, I strained it straight into another bowl and left to one side.
How to Make the Breakfast Cereal Cupcakes
Next, I followed the recipe for my Vanilla Cupcakes I combined the butter and sugar and mixed until it is lovey and fluffy and soft. Next, I add in the flour, eggs, baking powder, vanilla extract and half the milk (keep the other half of the milk. I popped mine in the fridge until I needed it again).
These cupcakes will be runnier compared to my normal vanilla cupcake recipe this is just because of the extra milk you are adding in. Once you have mixed your ingredients and they are all incorporated spoon the mixture into your baking cups and bake in the oven for 15-20 minutes until they are golden brown and spring back when touched.
I used these Iced Jems Baking Cups for this recipe. I thought the blue baking cups would be perfect as they match the colour of the cereal box.
When you take your cupcakes out of the oven there are several different ways to tell if they are baked. The first is to touch them gently. If they spring back then they are ready.
Another is if you insert a cake skewer into the thickest part of the cake and it comes out clean then they are ready. If there is still cake mixture on the skewer pop them back into the oven for 2-3 minutes and check again. Repeat until the skewer comes out clean.
The method that I use along with the spring back method is to listen to the cupcakes. If you hear them bubbling and popping then they aren’t quite ready yet. Again, pop them back in the oven for 2-3 minutes and check them again. When the cupcakes come out and they are completely silent they are ready.
How to Make Breakfast Cereal Buttercream
While your breakfast cereal cupcakes are cooling you can make the buttercream. In your bowl mix together the butter and sugar until it is completely combined. Now, with the remaining milk from earlier add 2tbsp at a time until the buttercream reaches the desired consistency.
I pipe the buttercream onto the top of my cupcakes using a Wilton 1M Piping Tip and these piping bags. In a little change from normal, I piped around the edge of my cupcakes to create a well in the middle. I then filled the well in the middle with Golden Nuggets.
Golden Nuggets – I used Golden Nuggets as they are my favourite breakfast cereal but you can easily swap this for your favourite breakfast cereal.
Milk – I used whole milk. This is the fattiest milk I could find. When you add it to your Golden Nuggets the cereal will soak up some of the milk but the cereal will also flavour the milk so when you add it to your cupcakes you get the amazing cereal taste.
Unsalted Butter – In the cupcake batter, you can use either unsalted butter or Stork. However, in the buttercream, you must use Unsalted Butter. This is the kind that comes in a block and is normally wrapped in foil. If you use Stork or another baking spread in your buttercream it will be far too soft.
Caster Sugar – The caster sugar in this recipe adds to the sweetness of your cupcakes
Self-Raising Flour – The self-raising flour gives the cupcake its strength and holds all of the cake together.
Eggs – I use 1 egg for every 50g of mixture I use. So I use 145g of unsalted butter, sugar and self-raising flour so I would then use 3 eggs in the mixture. The eggs in this recipe help to add structure to the cakes. It also helps bind the cupcakes mixture together.
Baking Powder – I used Dr Oetker baking powder. The baking powder releases Carbon Dioxide gas into the batter, causing bubbles which help the cake to rise.
Vanilla Extract – I used Dr Oetker Vanilla Extract in these cupcakes
Icing Sugar – I use Silver Spoon icing sugar in the buttercream for these cupcakes. It helps create the sweetness within the buttercream and to be honest, I don’t think you can make this type of buttercream without icing sugar.
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Breakfast Cereal Cupcakes
For the Breakfast Cereal Milk
- 90 g Golden Nuggets
- 250 ml Whole Milk
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raisng Flour
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- Cereal Milk
For the Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 3-6 tbsp Cereal Milk
- Golden Nuggets
To Make the Breakfast Cereal Milk
- In a bowl add the cereal and milk and leave for an hour.
- Drain the milk from the cereal into a separate bowl and leave to one side.
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line amuffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla and baking powder and half of the cereal milk and whisk until all combined. Cover the remaining milk with foil or cling film and put it in the fridge, we will need it later for the buttercream.
- Spoon the mixture into the cupcakeliners. I use asmall ice cream scoop to do this so I know that they are alleven.
- Bake in the oven for 15-20 minutes. Youwill know the cupcakes are ready when they are golden brown and springy totouch.
To Make the Buttercream
- While the cupcakes are cooling make thebuttercream.
- In a large bowl add the butter, icingsugar and mix until it is all combined. Add 1tbsp of Cereal Milk from earlierinto the buttercream mixing inbetween each addition until it reaches thedesired consistency.
- Pipe the buttercream onto the top of the cake and decorate with Golden Nuggets.
- For this recipe, you really can use any of your favourite breakfast cereals.
- These cupcakes should last 2-3 days in an airtight container
If you do have any questions about this recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom right corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the right-hand side of this page.