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Cinnamon Toast Crunch cupcakes are cupcakes that are flavored with the iconic cinnamon and sugar flavor of Cinnamon Toast Crunch cereal. Typically, the cupcakes are made with a cinnamon-flavored batter and then topped with a cream cheese frosting that’s been flavored with crushed Cinnamon Toast Crunch cereal. Sometimes, the cupcakes are also garnished with additional pieces of the cereal to add a bit of crunch and texture.
1 Cup Milk
3 Eggs
2.5 Sticks of Butter
3/4 Cup Cinnamon Toast Crunch Cereal
1 Tbsp Vanilla Extract
1 Box Vanilla Cake Flour
3 Cups Powdered Sugar
1/2 Cup Brown Sugar
4 Tsp Cinnamon Toast Sugar Powder
Grab your favorite vanilla or yellow cake mix and use that as a starting point to make these cinnamon toast crunch cupcakes. I’m really not much of a baker, so I often tend to just rely on convenience rather than do everything from scratch.
Using a cake mix as a starting point to make cupcakes has a number of conveniences compared to making cupcakes from scratch. For one, cake mixes are easily available at most grocery stores and are typically more affordable than buying all the ingredients required to make cupcakes from scratch. Additionally, cake mixes already have the dry ingredients pre-measured and mixed, saving the baker the time and effort of measuring out the flour, sugar, baking powder, and other ingredients required for a cake batter. This also ensures that the ingredients are properly mixed together, resulting in a consistent batter every time.
Another convenience of using a cake mix is that it often comes with instructions on the box for how to make cupcakes, so the baker doesn’t need to worry about figuring out the right ratios of ingredients or baking time and temperature. This can be especially helpful for inexperienced bakers who may not be familiar with the intricacies of baking.
Lastly, the cake mix can provide a base for the baker to add their own unique flavors and ingredients to the cupcakes, allowing for a wide range of customization options. For example, one can add spices, fruits, or even liquor to the cake mix batter to create a variety of different flavors and textures. In this case, we’re adding cinnamon toast crunch cereal.
I went with Betty Crocker’s Yellow Cake Mix, but you can use whichever you like as long as it’s white or yellow.
Follow the incsturctios on the back of the cake mix, which requires:
I substituted 1 cup of water with 1 cup of whole milk instead.
Substituting milk for water when using a cake mix can significantly improve the overall taste and texture of the finished cake. This is because milk is a richer and creamier liquid than water, and it can add an extra layer of flavor to the cake batter. Unlike water, milk contains fat, which can add richness and creaminess to the cake. This can make the cake taste smoother and more decadent, which is particularly beneficial for cakes that are meant to be indulgent or dessert-like.
In addition to adding flavor and richness to the cake, milk can also contribute to the texture of the finished product. Because milk is denser than water, it can create a denser and moister cake. This can be particularly beneficial for cakes that are prone to drying out, such as chocolate or devil’s food cakes. By substituting milk for water, the cake is less likely to dry out and can retain its moistness for longer.
Whisk the batter for a few minutes and prepare adding some additional fun ingredients.
Cinnamon Toast Crunch is a top 5 cereal for me, and a lot of it is credited to the unique flavor, versatility, and successful marketing campaigns.
Cinnamon Toast Crunch is a beloved breakfast cereal that has become incredibly popular over the years due to a number of factors. Perhaps the biggest reason for its popularity is its unique flavor. The combination of cinnamon and sugar creates a sweet, slightly spicy flavor that is instantly recognizable and highly addictive. The texture of the cereal also adds to its appeal, with a satisfying crunch that many people enjoy.
Another reason for Cinnamon Toast Crunch’s popularity is its versatility. The cereal can be enjoyed on its own as a quick and easy breakfast or snack, or it can be used in a variety of recipes, such as in baking or as a topping for ice cream. This versatility makes it a staple in many households, as it can be used in so many different ways.
Cinnamon Toast Crunch’s marketing and branding have also played a role in its popularity. The cereal has had several successful advertising campaigns over the years, including the popular “Cinnamon Toast Crunch Chef” commercials, which featured a fictional chef who would create new and innovative recipes using the cereal. This has helped to keep the cereal in the public eye and create a sense of nostalgia for those who grew up with it.
Grab minimally 1/2 cup but no more than 3/4 cup of the cinnamon toast crunch cereal and crush it up into little pieces.
Once you’ve crushed the cereal, combine that along with 2 tablespoons brown sugar and 1 tablespoon of Cinnamon Toast Crunch Seasoning Powder, or as they call it “Cinnadust”
Whisk the mixture again for an additional minute while and get ready to prep the cup cakes to bake.
Preheat your oven to 350 degrees and grab a cupcake tray and line it with the wrappers of your choice. Fill them halfway with the cake batter, which is the ideal way to ensure these cook properly.
Filling cupcake trays only halfway is a technique that is commonly used in baking to ensure that the cupcakes bake evenly and have a consistent size and shape. One of the main reasons for doing this is to allow room for rising. When cupcakes bake, the batter expands as it rises in the oven. If the cupcake liners are filled to the top, the batter may overflow or spill out of the liner, resulting in unevenly sized and shaped cupcakes.
By filling the liners only halfway, there is plenty of room for the batter to rise without spilling over the edges. This can help ensure that the cupcakes bake evenly and have a consistent dome shape on top. Additionally, filling the liners halfway can help prevent the cupcakes from sticking to the pan, as the batter won’t overflow and bake onto the pan.
Another benefit of filling cupcake liners only halfway is that it can help control the portion size of the cupcakes. By filling the liners to a consistent level, each cupcake will have a similar size and shape, making them more visually appealing and easier to portion out. This is particularly important when making cupcakes for events or gatherings where consistency and presentation are important.
Bake the cupcakes for 18-20 minutes at 350 degrees, and make sure they rest for at least 15 minutes before frosting them. You should also place them on a drying rack if possible, too.
Using a drying rack to cool cupcakes is a popular technique among bakers for a number of reasons. One of the main benefits of using a drying rack is improved air circulation. When cupcakes are left to cool in a baking pan, steam can build up and get trapped, causing the cupcakes to become soggy and potentially ruining the texture. By allowing the cupcakes to cool on a drying rack, air can circulate around the cupcakes, which helps them cool more quickly and prevents the buildup of steam.
Another benefit of using a drying rack is that it helps to prevent the cupcakes from getting stuck to the pan. When cupcakes are left to cool in a baking pan, they can sometimes stick to the bottom or sides, which can make them difficult to remove and may ruin their appearance. By using a drying rack, the cupcakes are lifted off of the pan and allowed to cool in the open air, which can prevent them from sticking.
Using a drying rack to cool cupcakes can also help to improve their texture. When cupcakes are left to cool in a baking pan, they can sometimes become dense or dry out. By allowing them to cool on a drying rack, the cupcakes can breathe and maintain a light, fluffy texture.
Start with two sticks of softened butter, which is a crucial ingredient when it comes to making frosting.
There are several reasons why it’s important to use softened butter when making frosting, the first being that it is much easier to incorporate into the other ingredients. Cold butter is hard and difficult to mix, which can lead to lumps in the frosting or an uneven texture. Softened butter, on the other hand, is much easier to mix in and will create a smoother, creamier frosting.
In addition to being easier to incorporate, using softened butter can also help improve the texture of the frosting. When butter is cold, it can cause the frosting to become grainy or have an unappealing texture. Softened butter creates a smoother texture that is much more desirable in a frosting.
Another reason why softened butter is important when making frosting is that it helps ensure that the frosting reaches the right consistency. Cold butter can make the frosting too stiff or hard, while softened butter helps to create a frosting that is soft and spreadable. Using softened butter will help you achieve the perfect frosting consistency, which is essential for both taste and appearance.
Beat the butter down for about 5 minutes, then:
Ironically, I made the mistake of just adding 3 cups of powdered sugar at once, which made this not a very pleasant experience. Learn from my mistake, and gradually add in the powdered sugar as you go.
Adding powdered sugar all at once can create lumps in the frosting. Powdered sugar tends to clump together, so if you add it too quickly, it can be difficult to break up those clumps. This can result in a frosting that is uneven in texture and unappetizing.
It also allows you to control the consistency of the frosting. If you add too much powdered sugar at once, the frosting can become too stiff and difficult to work with. By adding it gradually, you can ensure that the frosting reaches the right consistency, whether you’re looking for a stiff frosting for piping or a soft, spreadable frosting for spreading on cupcakes or cakes.
Most importantly, this method can help you achieve the right sweetness level. Different brands of powdered sugar can have varying levels of sweetness, so by adding it slowly, you can taste the frosting as you go and adjust the sweetness level to your liking.
Ironically, I made the mistake of just adding 3 cups of powdered sugar at once, which made this not a very pleasant experience. Learn from my mistake, and gradually add in the powdered sugar as you go.
Adding powdered sugar all at once can create lumps in the frosting. Powdered sugar tends to clump together, so if you add it too quickly, it can be difficult to break up those clumps. This can result in a frosting that is uneven in texture and unappetizing.
It also allows you to control the consistency of the frosting. If you add too much powdered sugar at once, the frosting can become too stiff and difficult to work with. By adding it gradually, you can ensure that the frosting reaches the right consistency, whether you’re looking for a stiff frosting for piping or a soft, spreadable frosting for spreading on cupcakes or cakes.
Most importantly, this method can help you achieve the right sweetness level. Different brands of powdered sugar can have varying levels of sweetness, so by adding it slowly, you can taste the frosting as you go and adjust the sweetness level to your liking.
Once the frosting is smooth and creamy, add in 1 tbsp of vanilla extract and 1 tbsp of the Cinnamon Toast Crunch Cinnadust, then continue to whisk for another minute.
Another optional step is to add ground cinnamon. You may not need it, and this recipe doesn’t call for it, but when added to a frosting, cinnamon can create a warm, comforting flavor that pairs well with many flavors such as vanilla.
After piping the frosting onto the cupcake, you can decorate it with some leftover crushed cereal or a few whole pieces that were not crushed as finely.
A great way to enhance the flavor of these cupcakes is to drizzle some caramel on top, which pairs perfectly with the cinnamon toast crunch cupcakes.
Enjoy!
