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Cinnamon Toast Crunch Cupcakes

Ingredients

For the cupcakes:

  • ½ cup 1 stick butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ⅓ cups milk

For the frosting:

  • 2 cups Cinnamon Toast Crunch
  • ½ cup 1 stick butter, room temperature
  • 1 - 2 tablespoons heavy cream or milk

Instructions

  1. To make the cupcakes, preheat oven to 350F. Line 18 muffin cups with a paper liner. Set aside.
  2. In a mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla and beat until combined.
  3. In a separate mixing bowl, whisk together flour, baking powder, baking, soda, salt, and cinnamon. Add this mixture alternately with the milk and beat until just combined.
  4. Fill the prepared muffin cups ⅔ full. Bake for 17 - 20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
  5. To make the frosting, put Cinnamon Toast Crunch in a food processor and process until cereal is crumbs.
  6. Beat butter with an electric mixer. Add in cereal and 1 tablespoon heavy cream. Beat until combined. If you want a thinner frosting, add another tablespoon of heavy cream and beat until combined. Frost cupcakes as desired and top with more Cinnamon Toast Crunch.