Cereal Milk Funfetti Cupcakes

Who doesn’t like cupcakes on their birthday?! The milk that is added to these cupcakes has been soaking in cereal to kick up the flavor. It replicates the sweet milk at the bottom of the cereal bowl – aka, the best part!

The imitation vanilla will keep the cake pure white. I usually go with the rainbow sprinkles, the kind without chocolate/ brown sprinkles, just to keep the cake bright and colorful. By the way this is the only frosting that I really like (it’s my mom’s widely acclaimed recipe).

Cereal Milk Funfetti Cupcakes

Key Ingredients in This Recipe

• Shortening – I use butter flavored shortening (I use Crisco® brand) to create a light and fluffy frosting for the cupcakes. Using butter-flavor shortening makes for a great buttery flavor.
• Confectioners sugar – Confectioners sugar is also known as powdered sugar or confectionary sugar. It’s great for icing or frosting because it is so light and fine it melts into the mixture quickly and easily.
• Sprinkles – I use classic, simple rainbow sprinkles for this funfetti recipe though you can substitute other sprinkles if desired.

How to Make Cereal Milk Funfetti Cupcakes

For the cereal milk:

1. Let the cereal milk sit. In a small bowl stir together the milk and cereal until combined. Let soak for at least 1 hour and up to overnight.
2. Strain the cereal milk. Strain the milk using a fine mesh strainer then stir in the brown sugar and salt. Refrigerate until ready to use.

For the birthday cupcakes:

1. Prep muffin tin. Preheat the oven to 350ºF. Line a 12-cup standard-size muffin tin with paper liners.
2. Mix the dry ingredients. In a large bowl, sift together the flour, baking powder and salt.
3. Beat the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter on medium speed until the mixture is light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, beating well. Add the vanilla and beat until combined.
4. Add the milk and flour. Alternate slowly adding the milk and flour into the mixture and beat completely combined, about 30 seconds. Gently stir in the rainbow sprinkles so they are evenly distributed.
5. Bake the cupcakes. Evenly divide the batter among the prepared muffin cups, filling each so they are about ¾ full. Bake the cupcakes until the tops are golden brown and a toothpick inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes.
6. Cool the cupcakes. Transfer the cupcakes to a cooling rack and let cool completely.

For the frosting:

1. Make the frosting. In the bowl of a stand mixer fitted with the whisk attachment beat the shortening for 20 seconds so that it is creamy on medium speed. Lower the speed of the mixer and add the confectionary sugar one cup at a time, beating well after each addition. Once all the sugar has been incorporated beat in the vanilla and milk.
2. Pipe the cupcakes and serve. Spoon the frosting into a piping bag fitted with a medium star tip. Working one cupcake at a time and starting from the outside edge, slowly pipe the frosting around the edge of the cupcake. Start to spiral the frosting inward as you pipe, finishing in the middle with a small peak.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Carrot Cake
• Tres Leches Cake
• Orange Olive Oil Cake

Cereal Milk Funfetti Cupcakes

Print Pin

Prep Time 1 hour hr

Cook Time 35 minutes mins

Serves 12

US Customary – Metric

Ingredients:

For the cereal milk:

• 2 cups whole milk
• 1 ½ cups corn flakes cereal
• 1 packed teaspoon light brown sugar
• ¼ teaspoon kosher salt

For the birthday cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoons kosher salt
• ¾ cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 whole egg plus 1 egg white, at room temperature
• 1 teaspoon clear imitation vanilla extract
• ¾ cup prepared cereal milk*
• ½ cup rainbow sprinkles

For the frosting:

• 1 stick butter flavored shortening (I use Crisco)
• 4 cups confectionary sugar, about 1 pound bag
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk

Instructions:

For the cereal milk:

• In a small bowl stir together the milk and cereal until combined. Let soak for at least 1 hour and up to overnight. Strain the milk using a fine mesh strainer then stir in the brown sugar and salt. Refrigerate until ready to use.

For the birthday cupcakes:

• Preheat the oven to 350ºF (180ºC). Line a 12-cup standard-size muffin tin with paper liners.
• In a large bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter on medium speed until the mixture is light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, beating well. Add the vanilla and beat until combined.
• Alternate slowly adding the milk and flour into the mixture and beat completely combined, about 30 seconds. Gently stir in the rainbow sprinkles so they are evenly distributed.
• Evenly divide the batter among the prepared muffin cups, filling each so they are about ¾ full. Bake the cupcakes until the tops are golden brown and a toothpick inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes.
• Transfer the cupcakes to a cooling rack and let cool completely.

For the frosting:

• In the bowl of a stand mixer fitted with the whisk attachment beat the shortening for 20 seconds so that it is creamy on medium speed. Lower the speed of the mixer and add the confectionary sugar one cup at a time, beating well after each addition. Once all the sugar has been incorporated beat in the vanilla and milk.
• Spoon the frosting into a piping bag fitted with a medium star tip. Working one cupcake at a time and starting from the outside edge, slowly pipe the frosting around the edge of the cupcake. Start to spiral the frosting inward as you pipe, finishing in the middle with a small peak.

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