These moist milk cupcakes are super easy to make and so moist for days, they are then frosted and topped with cornflakes. These are going to be your new favorite cupcakes. In preparation, you will bake some cornstarch, you will place them in a baking sheet then into the microwave at 140 degrees Celcius for 15 minutes then let them cool down completely. Take about 50 grams on the cornflakes into a pan and add 20 grams of light brown sugar then add 400 ml of whole milk and a good pinch of salt.

Bring it to a boil then let it simmer for about 30 minutes. Pour it through a sieve just to strain off the lumpy bits of cornflakes. Set it aside then start working on the cupcake sponge. With the cupcake sponge, you are going to make a biscuit base but it’s going to have some baked cornflakes in it. In a food processor, add 50 grams of the baked corn flakes along with 50 grams of biscuits and you can use graham crackers or digestive biscuits. Whiz that until it is a fine crumb.

Add the crumbs in a bowl with 50 grams of melted butter and mix it until it is like a wet sand consistency. Once it is done, divide the crumbs equally into 12 cupcake liners then compress them into the bottom of the liners then set it aside. For the cupcake batter, sift self-raising sugar and castor flour into a stand mixer bowl along with a quarter teaspoon of bicarbonate soda. Into the mixture, add 125 grams of soft unsalted butter and add two whole eggs then start by mixing them together on medium to high speed until they are well combined.

Lower the mixing speed then add in the cereal milk from the cornflakes milk mixture. Add about two tablespoons then beat on high speed for another 30 seconds until it is well combined. Divide the batter among the cupcakes cases then bake in a 170 degrees Celcius preheated oven for about 18 to 20 minutes.

While the cupcakes are baking, prepare the frosting starting with 150 grams of unsalted butter in a bowl then beat than in medium speed until really white and fluffy. Add 330 grams of sifted icing sugar in batches beating the mixture really well after each addition. Add four tablespoons of the cornflakes milk and beat until you achieve a smooth spreadable consistency.

Pour the frosting into a piping bag and let your cupcakes cool down then decorate them. Place the cupcakes on a wire rack and after they are completely cooled, pipe the frosting on each cupcake the take the leftover of the baked cornflakes and sprinkle on top of each frosted cupcakes. Serve and enjoy.


For the biscuit base;

  • 50g cornflakes
  • 50g biscuits – graham crackers or digestives
  • 50g butter melted

For the cornflake sponge;

  • 125g soft unsalted butter
  • 125g caster sugar
  • 125g self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 2 large eggs
  • 1.5 tbs cornflake milk
  • A good pinch of salt

For the Cornflake buttercream;

  • 150g soft unsalted butter
  • 330g icing sugar
  • 4 tbsp cornflake milk

Bake the cupcakes in a 170 degrees Celcius for 18 to 20 minutes

To finish: Top with sprinkles and the baked cornflakes.