Cinnamilk Cupcakes
The cupcake batter and frosting get a hit of sweet cinnamon cereal thanks to the cinnamilk in the recipe.
Servings 16 cupcakes
Calories 325kcal
Ingredients
Cinnamilk
- 2 oz Cinnamon Toast Crunch cereal
- 10 fl oz whole milk
Cinnamilk Cupcakes
- 4 oz all- purpose flour
- 1.5 oz cake flour
- 1 1/4 tsps baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 oz unsalted butter softened
- 7 oz white sugar
- 1 Tbsps cake enhancer optional
- 1 tsp vanilla
- 2 eggs room temperature
- 4 fl oz cinnamilk
- 2 Tbsps canola oil
Cinnamilk American Buttercream
- 12 oz unsalted butter softened
- 24 oz powdered sugar sifted
- 3 Tbsps cinnamilk
- 1 tsp vanilla
- Pinch of salt optional
- Toppings: cinnamon sugar and extra cereal
Instructions
Cinnamilk
- Combine the cereal and milk in a bowl. Cover and let the mixture sit in the fridge overnight.
- The next day, strain out the cereal. Use the cinnamilk in the cupcake batter and buttercream.
Cinnamilk Cupcakes
- Preheat the oven to 350°F. Line cupcake pans with paper cases and set aside.
- Sift the flours, baking powder, cinnamon, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugar, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining egg, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the cinnamilk and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Use a cupcake scoop to divide the batter among the cupcake pans. Bake for 20- 22 minutes, or until the cupcakes spring back when tapped on top and a skewer comes out clean.
- Cool in the pans for about 5 minutes before transferring the cupcakes to a cooling rack.
Cinnamilk American Buttercream
- Beat the butter until pale and fluffy, about 8- 10 minutes. Scrape the bowl down.
- Add half of the powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the remaining powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the room temperature cinnamilk one tablespoon at a time, then add the vanilla. Beat until smooth. Taste and add a pinch of salt if it is too sweet. Beat well.
Assembly
- Top each vanilla cupcake with a swirl of the cinnamilk buttercream. Garnish with a dusting of cinnamon sugar and extra cereal.
Notes
- Makes just enough cinnamilk for the recipe. You can always use a bit more cereal and milk to have more of a buffer.