Fruity Cereal Cupcakes with Vanilla Buttercream
Tall vanilla cupcakes with rainbow jimmies and vanilla buttercream, topped with crunchy fruity rice cereal.
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.
Notes
Substitutions: 1 cup of all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch replaces each cup of cake flour.
Tips: fold in the jimmies last and add cereal right before serving.
Storage: room temperature up to 3 days, refrigerated up to 1 week, or frozen unfrosted up to 3 months.