Cinnamon Toast Crunch Cupcakes
Cinnamon Toast Crunch cupcakes are deliciously flavored with cinnamon-sugar goodness inspired by the iconic breakfast cereal. These cupcakes feature a moist vanilla-cinnamon cake base topped with a rich, creamy frosting infused with crushed Cinnamon Toast Crunch cereal and a dash of “Cinnadust” for an extra boost of flavor.
Servings 12 cupcakes
Ingredients
- 1 box Vanilla Cake Mix
- 3 Eggs
- 1 cup Milk
- 4 1/2 sticks Butter
- 3/4 cup Cinnamon Toast Crunch Cereal
- 2 tbsp Vanilla Extract
- 1 1/2 cup Powdered Sugar
- 1/4 cup Brown Sugar
- 1 tbsp Cinnamon Toast Crunch Cinnadust optional
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, combine the 1 box of vanilla cake mix, 3 eggs, 1 cup of milk (substituted for water), and 2.5 sticks of melted butter. Whisk the mixture thoroughly for about 2 minutes until smooth and well combined.
- Gently fold in 3/4 cup of crushed Cinnamon Toast Crunch cereal and 1 tablespoon of vanilla extract into the batter. This adds both flavor and texture to your cupcakes.
- In a small bowl, combine 3/4 cup of Cinnamon Toast Crunch cereal with 2 tablespoons of brown sugar and 1 tablespoon of Cinnamon Toast Crunch Seasoning Powder (Cinnadust). Mix well and set aside. This mixture will be used to coat the cupcakes after baking.
- Divide the cake batter evenly among the 12 cupcake liners, filling each about halfway to allow room for rising.
- Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely for at least 15 minutes before frosting.
- In a large mixing bowl, beat 2 sticks of softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add 1.5 cups of powdered sugar, 1/4 cup of brown sugar, and continue beating until smooth and fluffy, about 3 minutes. Avoid adding all powdered sugar at once to prevent lumps.
- Mix in 1 tablespoon of vanilla extract and 1 tablespoon of crushed Cinnamon Toast Crunch Cinnadust until fully incorporated. This adds a delightful crunch and enhances the cinnamon flavor.
- If the frosting is too thick, add a teaspoon of milk at a time until the desired consistency is reached.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting generously over each cupcake.
- Immediately dip the frosted cupcakes into the prepared cinnamon sugar mixture or sprinkle additional crushed Cinnamon Toast Crunch cereal on top for added crunch and flavor.
- For an extra touch, drizzle some caramel over the frosted cupcakes to enhance their sweetness and add visual appeal.
- Arrange the decorated cupcakes on a serving platter.
- Serve the Cinnamon Toast Crunch Cupcakes as a delicious breakfast treat, sweet brunch option, or delightful dessert. Enjoy the perfect blend of soft cake, creamy frosting, and crunchy cereal!