These fruity cereal cupcakes are tall vanilla cupcakes with rainbow jimmies baked into the crumb, a swirl of vanilla buttercream, and a crunchy sprinkle of fruity rice cereal on top.
The recipe makes 18 cupcakes, so it is ready for a birthday party or a bake sale. Allow about 1 hour 20 minutes, with most of that time going to cooling before you frost.
Table of Contents
Why This Fruity Cereal Cupcakes Recipe Works
Cake flour and egg whites give the crumb a soft, white, fine texture that shows off the rainbow jimmies. Alternating the dry ingredients with the milk mixture keeps the batter smooth and prevents tough, chewy cupcakes.
The buttercream is beaten until pale and light, then topped with cereal right before serving. That keeps the cereal crisp and the colors bright.
Ingredients for Fruity Cereal Cupcakes
- 3 cups cake flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 cup milk
- 4 large egg whites
- 2 tsp vanilla extract
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup rainbow jimmies
- 1 1/2 cups unsalted butter, at room temperature (for the frosting)
- 3 1/2 cups powdered sugar (for the frosting)
- 2 tbsp heavy cream (for the frosting)
- 1 tbsp vanilla extract (for the frosting)
- 1 cup fruity rice cereal, for sprinkling
Cake flour. It has less protein than all-purpose flour, so the cupcakes bake up soft and fine. To make your own, swap 2 tablespoons of each cup of all-purpose flour for cornstarch.
Egg whites. Using only whites keeps the crumb white and bright, which makes the jimmies stand out.
Rainbow jimmies. Fold them in at the end and stir only a few times. Long mixing can streak the batter with color.
Butter. Soft, room temperature butter creams smoothly with the sugar and holds air in the batter.
Powdered sugar and heavy cream. Sift the sugar for a smooth frosting. The cream loosens it to a fluffy, spreadable texture.
Fruity rice cereal. Sprinkle it on right before serving so it stays crunchy and does not soak up moisture from the frosting.
How to Make Fruity Cereal Cupcakes
1. Prep the pans. Heat the oven to 375 degrees F and line 18 muffin cups across two tins with paper liners.
2. Mix the dry ingredients. Whisk the cake flour, baking powder, and salt in a large bowl.
3. Mix the liquids. In another bowl, whisk the milk, egg whites, and vanilla until combined.
4. Cream the butter. Beat the butter and sugar with a paddle attachment on medium speed for 2 to 3 minutes, until pale and fluffy.
5. Build the batter. On low speed, add the dry mix and milk mixture in three additions, starting and ending with the dry mix. Fold in the jimmies with a spatula.
6. Bake. Fill each liner about two thirds full and bake for 15 to 18 minutes, until a toothpick comes out clean. Cool completely on a wire rack, about 30 minutes.
7. Whip the frosting. Beat the butter on medium speed for 2 minutes, add the powdered sugar a little at a time on low speed, then add the cream and vanilla. Beat on medium-high until light and fluffy.
8. Frost and top. Spread or pipe the frosting onto the cooled cupcakes and sprinkle with the cereal just before serving.
How to Serve Fruity Cereal Cupcakes
Stack the cupcakes on a tiered stand and top them with cereal right before the party starts. They sit well next to homemade strawberry cake, a plate of pink frosted sugar cookies, and a tray of cut out sugar cookies. For a pastel dessert table, add a slice of creamy strawberry swirl cake.
How to Store and Reheat Fruity Cereal Cupcakes
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week and let them sit out for 30 minutes before serving. Add the cereal topping the day you serve them. Freeze the unfrosted cupcakes in a freezer bag for up to 3 months.
Tips and Variations for Fruity Cereal Cupcakes
Use room temperature ingredients. Cold butter or milk can make the batter curdle. Take them out 30 to 45 minutes ahead.
Do not skip the sifting. Sifting the cake flour and powdered sugar removes lumps for a smoother crumb and frosting.
Fold in the jimmies last. Stirring them in too early makes the batter look muddy and gray.
Rotate the pans. If you bake both tins at once, swap their positions halfway through for even browning.
Cool completely. Frosting on warm cupcakes melts and slides off, so wait until the bottoms feel cool.
Pipe for a bakery look. A large open star tip makes tall swirls with a bold shape that holds the cereal well.
Make it ahead. Bake the cupcakes a day early and frost on the day of the party.
Check storage tips. For general guidance on storing leftovers, see this University of Minnesota Extension storage guide.
Frequently Asked Questions About Fruity Cereal Cupcakes
Can I make fruity cereal cupcakes with all-purpose flour?
Yes. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, plus 2 tablespoons of cornstarch.
How do I keep fruity cereal cupcakes from getting soggy on top?
Add the cereal right before serving. The crunch softens within a few hours once it touches the frosting.
Can I freeze fruity cereal cupcakes?
Freeze them unfrosted for up to 3 months. Thaw at room temperature, then frost and top with cereal.
Why use only egg whites?
Whites keep the crumb pale and fluffy and keep the colors of the jimmies bright.
Can I grind the cereal into the batter?
You can fold in a little finely crushed cereal, but whole pieces on top give the best crunch and color.
Fruity Cereal Cupcakes with Vanilla Buttercream
Equipment
- 2 muffin tins
- paper liners
- Electric mixer
- Wire rack
- piping bag with large star tip
Ingredients
Main Ingredients
- 3 cup cake flour
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 1 cup milk
- 4 large egg whites
- 2 tsp vanilla extract
- ¾ cup unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup rainbow jimmies
- 1 ½ cup unsalted butter for the frosting, at room temperature
- 3 ½ cup powdered sugar for the frosting
- 2 tbsp heavy cream for the frosting
- 1 tbsp vanilla extract for the frosting
- 1 cup fruity rice cereal for topping
Instructions
Cooking
- Line pans. Heat the oven to 375 degrees F and line 18 cups in two muffin tins.
- Whisk dry. Combine the cake flour, baking powder, and salt.
- Whisk wet. Stir the milk, egg whites, and vanilla together.
- Cream. Beat the butter and sugar for 2 to 3 minutes until fluffy.
- Alternate. Add dry and wet mixtures in three rounds on low speed, then fold in the jimmies.
- Bake. Fill liners two thirds full, bake 15 to 18 minutes, and cool on a rack for 30 minutes.
- Beat frosting. Whip the butter, add the powdered sugar gradually, then the cream and vanilla until fluffy.
- Top. Frost the cooled cupcakes and scatter on the cereal just before serving.
