Honey Cornflake Cups

Nov 7, 2026 · By VanillaGoods

Baking Cookies bars Easy

Honey cornflake cups are bite-size clusters of cornflakes glossed with a buttery honey syrup, baked briefly in mini paper cases and topped with colored sprinkles. They harden as they cool into crunchy, caramel-edged little cups that keep for weeks in a jar. Makes 50 pieces in about 1 hr 5 min.

Prep 20 min

Cook 15 min

Cooling 30 min

Total 1 hr 5 min

Yield 50 pieces

Ingredients

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pieces

¼ cup (60 g)unsalted butter
3 tbsp (60 g)honey
1 ½ tbsp (20 g)caster sugar
5 ½ oz (150 g)cornflakes, lightly crushed
¼ oz (10 g)colored sprinkles

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Instructions

Heat the oven to 300°F (150°C) and set about 50 mini paper cases, about 1 1/2 inches (4 cm) across, on two baking sheets.
Put the cornflakes in a large bowl and crush them lightly with your hand so most pieces are about half their original size.
Melt the unsalted butter, honey and caster sugar in a small saucepan over low heat, stirring, until the sugar dissolves and the mixture bubbles and turns frothy and slightly thicker, 2 to 3 minutes. Do not let it brown.
Pour the hot honey butter over the cornflakes and fold with a spatula until every flake is evenly coated.
Spoon the mixture into the paper cases, about a heaped tablespoon (3 g of cornflakes) each, pressing lightly so the flakes cling together. Scatter the colored sprinkles over the tops.
Bake until the cornflakes turn a deeper golden color, 10 to 12 minutes, swapping the sheets halfway through.
Cool completely on the sheets, about 30 minutes; the cups will feel soft when hot and crisp up as they cool. Store them only once fully cool.

Tips

Cook the honey butter just until frothy and slightly thickened; runny syrup leaves soggy cornflakes, while overcooked syrup burns quickly.
Bake in a single layer with space between cases so the cornflakes dry and crisp evenly.
Contains honey: do not give to babies under 12 months old. The hot honey-butter syrup can burn; let it cool slightly before touching.
Good with chrysanthemum tea.

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Recipe FAQ

How long does it take to make honey cornflake cups?

Plan on 20 minutes of prep and 15 minutes of cooking, plus 30 minutes to rest. The recipe makes 50 pieces.

How should I store honey cornflake cups?

Store in an airtight jar at room temperature for up to 3 weeks; humidity softens them, so close the lid tightly.

Can I make honey cornflake cups ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A simple cookie-jar treat made in Singapore homes for Chinese New Year and Hari Raya, where cornflakes coated in a cooked honey-butter syrup are baked in tiny paper cases until they set into crisp clusters. Serve it with chrysanthemum tea.

Variations

Honey almond cups: fold 40 g (1/2 cup) sliced almonds into the cornflakes with the syrup; bake time unchanged.
No sprinkles: top each cup with a pinch of toasted white sesame seeds, 10 g (1 tbsp) total; bake time unchanged.
Larger cups: fill 24 standard paper muffin liners and bake 12 to 15 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 50 servings this recipe makes.

25 Calories / serving

1.0g Fat

4.1g Carbs

0.2g Protein

1.9g Sugar

Whole recipe (50 servings): ~1250 cal · 50g fat · 205g carbs · 10g protein · 95g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.