Since they were introduced in 1941, Cheerios have been a staple in households across North America. They remain one of the most popular breakfast cereals on the market and are now available worldwide.
Cheerios are primarily made from whole grain oats and come in an assortment of flavors. In fact, there are at least 15 varieties — with seasonal ones appearing on occasion.
A bowl of cereal is perfect for a quick breakfast. Or lunch. Or, let’s be honest, dinner. And while these are perfectly acceptable uses of cereal, there is so much more you can do with them from snacks and desserts to buttery casserole coatings that take the morning mainstay to new heights.
To enhance these cupcakes, the regular milk is switched out for ‘cereal milk’ (milk that’s been soaked in sweet cereal).
Cereal milk tastes like that dense, slightly sweet, starchy, oaty milk from the bottom of the cereal bowl, that everybody loves to enjoy at the end.
The nostalgic and comforting combination of milk and cereal combined in this cupcake recipe is really quite special. These seem like kind of a ‘kid’ thing but I’m sure it won’t take long for them to disappear.
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MINI CUPCAKES
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- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup honey
- 1 tsp pure vanilla
- 1/4 cup Very Berry Cheerios, lightly crushed
- 120 gm cream cheese, room temperature
- 4 Tbsp butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp pure vanilla
- 1/2 tsp fresh lemon juice
- pinch of salt
- 1/3 cup Very Berry Cheerios, slightly crushed Extra cheerios for topping.
Ingredients
Mini Cakes
Less -Sweet Frosting
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- Preheat oven to 350 F. Line a 24 cup mini muffin pan with cupcake liners. Set aside.
- In a liquid measuring cup, stir together the milk & 1/4 cup Very Berry Cheerios. Microwave for 30 seconds, stir, & set aside while you prepare the batter.
- In the bowl of a stand mixer, cream together the butter & sugar on medium speed until light & fluffy. Add in the eggs on at the time, scraping the bowl as necessary.
- In a separate bowl, whisk together the flour, baking powder, & salt. Using a fork, remove the cereal from the milk. Discard the cereal. Make sure you still have 1/2 cup milk, add more if necessary. Add the honey & vanilla extract to the milk. Whisk together.
- Gradually add 1/3 of the dry ingredients, mix to combine. Add 1/2 of the wet ingredients, mix. Repeat, ending with dry ingredients.
- Divide the batter between 24 muffin cups. Bake for 8-10 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- In a bowl, whip cream cheese & butter. Beat on medium-low speed until smooth & combined, 1-2 minutes, scraping the sides of the bowl as needed.
- Sift powdered sugar into the cream cheese mixture & add the vanilla, lemon juice & salt. Beat the frosting on a low speed to combine, then increase the speed to medium-high & beat until light & fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
- Add slightly crushed cheerios & FOLD into mixture gently. Top each COOLED mini cake with a dollop of frosting then sprinkle with extra cheerios.
- If you prefer, bake in 12 regular size muffin cups.