Cereal Milk Tiramisu Cupcakes with Espresso Frosting

Name: Cereal Milk Tiramisu Cupcakes with Espresso Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour (sifted); 1 1/2 cups sugar; 1 cup cereal milk (see separate section); 1 cup unsalted butter (softened); 4 large eggs (room temperature); 2 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 2 cups milk; 2 cups cornflakes; 1/2 cup unsalted butter (softened); 2 cups powdered sugar (sifted); 2 tbsp espresso (brewed and cooled); 1 tsp vanilla extract

VegetarianAmericanDessertNostalgicCreativeComfort Food

⏱️ 30m PREP

🔥 20m COOK

👥 12 SERVINGS

⚡ 280 CAL/SERV

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Overview

Playfully nostalgic with a twist, these cupcakes combine the creamy allure of cereal milk with the classic flavors of tiramisu, topped with a rich espresso frosting.

Macronutrients per serving

grams

Protein

4.0g 7%

Fat

12.0g 22%

Carbs

38.0g 70%

Rich in nutrients

🔺 Calcium

15% DV

Supports bone health

🔺 Iron

10% DV

Essential for oxygen transport

☀️ Vitamin A

8% DV

Important for vision and immune function

☀️ Vitamin D

10% DV

Promotes calcium absorption

☀️ B Vitamins

15% DV

Support energy metabolism

Ingredients

Main Ingredients

2 cups all-purpose flour sifted
1 1/2 cups sugar
1 cup cereal milk see separate section
1 cup unsalted butter softened
4 large eggs room temperature
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

Cereal Milk

2 cups milk
2 cups cornflakes

Espresso Frosting

1/2 cup unsalted butter softened
2 cups powdered sugar sifted
2 tbsp espresso brewed and cooled
1 tsp vanilla extract

Instructions

1 Prepare the cereal milk by soaking cornflakes in milk for 20 minutes, then strain and reserve the milk.
2 Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
3 In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4 Mix in the vanilla extract. Alternate adding the sifted flour, baking powder, and salt with the cereal milk, beginning and ending with the flour mixture.
5 Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6 Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
7 For the espresso frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well.
8 Add the cooled espresso and vanilla extract to the frosting and beat until smooth and spreadable.
9 Once cupcakes are cool, frost them generously with espresso frosting and serve.