How to Make Cinnamon Toast Crunch Cupcakes

Cinnamon Toast Crunch cupcakes are as sweet and crunchy as they sound. If this is one of your favorite cereals, these cupcakes are likely to become one of your favorite desserts or snacks.

This recipe makes 24 cupcakes.

EditIngredients

• Prep time: 30 minutes
• Cook time: 20 minutes

Cinnamon cake

• 3 eggs
• 1/3 cup oil
• 3/4 cup buttermilk
• 1 teaspoons vanilla extract
• 3/4 cup sour cream
• 1 vanilla cake mix (not white cake mix)
• 1 1/2 teaspoons cinnamon

Cinnamon toast crunch buttercream

• 8 ounces/226g cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoons vanilla
• 3 cups powdered sugar
• 1 box Cinnamon Toast Crunch Cereal, any size
• 2/3 cup Cinnamon Toast Crunch cereal
• 3 teaspoons cinnamon sugar

EditSteps

Make the cake

1. 1
   Preheat the oven to 350°F/180ºC. Line several muffin tins with cupcake liners. Alternatively, use silicone cupcake holders.
   
   
   
2. 2
   In a large bowl, mix together the eggs, oil, buttermilk and vanilla, using a large spoon.
   
   
   
3. 3
   Stir the sour cream into the egg mixture with the spoon.
   
   
   
4. 4
   Add the cake mix and the cinnamon to the wet ingredients and blend all the ingredients together until they form a smooth batter.
   
   
   
5. 5
   Crush the cereal in a sealable bag with a rolling pin.
   
   
   
6. 6
   Pour 2/3 cup of the cereal crumbs into a measuring cup.
   
   
   
7. 7
   Gently stir in the crushed cereal using a spatula.
   
   
   
8. 8
   Fill the cupcake liners 3/4 full with the batter.
   
   
   
9. 9
   Bake the cupcakes for 15 to 18 minutes or until an inserted knife or toothpick in the center of the cupcake comes out clean.
   
   
   
10. 10
    Remove the cupcakes from the oven and place them on a wire rack to cool.
    
    
    

Make the frosting

This frosting incorporates the cereal and is a great complement to this cupcake.

1. 1
   Beat the softened cream cheese and butter with a wooden spoon until they’re fluffy.
   
   
   
2. 2
   Stir in the Cinnamon Toast Crunch powder until it’s mixed well into the cheese and butter mixture..
   
   
   
3. 3
   Mix in the vanilla and powdered sugar. Adjust the consistency with a little milk if it is too thick.
   
   
   
4. 4
   Pipe the frosting onto the cooled cupcakes using an offset spatula.
   
   
   
5. 5
   Sprinkle a little cinnamon sugar on top of the frosting.
   
   
   
6. 6
   Top each cupcake with a Cinnamon Toast Crunch cereal square.
   
   
   

EditTips

• Use a sealable plastic bag to roll out the cereal with your rolling pin so that none of the fine crumbs spill out.
• If you decide to use a prepared frosting, you can still sprinkle the cinnamon sugar on it and add the cookie square as garnish.

EditWarnings

• Make sure your frosting is at room temperature when you ice your cupcakes.
• Avoid the temptation to add the cereal to the cupcake batter; it makes the dessert too crunchy.

EditThings You’ll Need

• 3 large mixing bowls
• 2 wooden mixing spoons
• Measuring spoons
• Measuring cup
• Muffin tins (enough for 24 cupcakes)
• 24 paper liners for muffin cups
• Sealable plastic bag
• Rolling pin
• Wire cooling rack
• Offset spatula