These Fruity Cereal Cupcakes feature fluffy vanilla cupcakes packed with the sweet crunch of fruity cereal, then crowned with some creamy vanilla buttercream.
I didn’t get to participate in anything Halloween-related this year, but all the better considering how sick I’ve been feeling the past two days. It’s unfortunate also how my blogging slump occurred right before Halloween, otherwise I would’ve shared a fun recipe.
A compromise though, since we’re officially a month away from December: It’s time to get a little more festive around here!
I admit I haven’t gotten any Christmas recipes done yet. I still don’t know what on earth I will be sharing with you guys this year, but seeing these Fruity Cereal Cupcakes, I can’t help but not think about any of that for now. Despite still being in a bit of a blogging slump, I have to say these are just a cheerful burst of color!
I can’t imagine anyone who wouldn’t smile at the sight and taste of these sweet rainbow-fied cupcakes. I mean, I’m sitting here writing this post with a smile myself just remembering my first bite of these Fruity Cereal Cupcakes.
These are basically white cupcakes with bits of fruity cereal inside. The cereal I chose to go with is Fruity Pebbles because of its size. Since they come in smaller bits compared to chunkier fruit cereals like Trix and Froot Loops, my lazy self didn’t need to chop them up anymore. You’re free to use your favorite though!
If you’re wondering where to buy the Fruity Pebbles, I normally spot them in Landmark and Rustan’s. If you’re not a big fan of eating this kind of cereal (like me), you can also use them to make the awesome Cereal Milk Ice Cream recipe I shared before.
[READ ALSO: Sweet Cereal Milk Ice Cream Recipe]
The cereal actually adds a uniquely sweet fruity scent and taste to these cupcakes. They aren’t super crunchy once baked into the cakes, but you definitely know they’re there. The White Cake batter produces a nice and fluffy base, but that addition of Fruity Pebbles really makes this nostalgic in a way. These days, Fruity Pebbles cereal (and every other type of similar cereal) is not my favorite cereal to eat because they are very sweet, but certainly it’s something I would’ve appreciated more as a child.
The only problem with these is having to store leftovers. Cereal tends to harden when you leave them at room temperature, so I suggest putting the cupcakes in an airtight container in the fridge. Despite the slight shift in the cereal’s texture, the Fruity Cereal Cupcakes were still actually quite yummy cold. Because of the flavor and the bite the cereal contributes to these cupcakes, they are very different from Funfetti Cupcakes but equally as colorful.
[READ ALSO: Funfetti Cupcakes with Vanilla Frosting Recipe]
The original recipe for this actually makes a cake, but I wanted something of a smaller scale. With a halved recipe, I was still able to make 12 normal sized cupcakes plus 12 mini ones. An abundance of cupcakes always means somebody gets sent some, and I really hope my cousins enjoyed these as much as they said they did.
Fruity Cereal Cupcakes
Makes 12 cupcakes PLUS 12 mini cupcakes
Ingredients
For the cake
- 1 7/8 cups cake flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 1 1/8 cups sugar
- 3 large egg whites, at room temperature
- 3 Tablespoons vegetable oil
- 1 Tablespoon vanilla extract
- 3/4 cup whole milk, at room temperature
- 1 1/2 cups Fruity Pebbles cereal, if using Fruit Loops, chop it into smaller pieces first
For the buttercream
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 1/2 bar, 4 ounces cream cheese, at room temperature
- 1/2 Tablespoon vanilla extract
- 1 1/2 Tablespoons milk or cream
- 2 cups confectioner's sugar
Instructions
Make the cake
- 1. Preheat your oven to 350°F (180°C). Line your cupcake tins with paper liners.
- 2. In a medium bowl, whisk together flour, baking powder and salt. Set aside for a moment.
- 3. In a large bowl (or the bowl of a stand mixer, if using), cream together butter and sugar until light and fluffy. Add egg whites one at a time, mixing well between each addition. Add in oil and vanilla, mixing until well combined.
- 4. Switching to a spatula, add in 1/3 of the dry ingredients. Alternate mixing in half of the milk, then add in the next 1/3 of your flour mixture. Mix in the last half of the milk before finally incorporating the last portion of your flour mixture. (You should start and end with the dry ingredients.) Mix the batter just until combined and smooth. DO NOT OVERMIX!
- 5. Finally, fold in the cereal just until it becomes evenly distributed in the batter. Divide the batter among the cupcake liners.
- 6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and cool completely before frosting.
Make the frosting
- 7. In a large bowl (or the bowl of a stand mixer, if using), whip the butter together with the cream cheese until smooth. Add in the confectioner's sugar and whip just until combined. (Start slow and then gradually up the speed to avoid powdered sugar flying everywhere!)
- 8. Add in milk and vanilla. Beat the frosting for at least 5 minutes, until the frosting turns light in color and becomes very fluffy. Transfer to a piping bag and then use to frost cooled cupcakes.
Notes
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