These cupcakes are so much fun to make. The cupcake batter is loaded with Cinnamon Toast Crunch Cupcakes cereal and the light cream cheese whipped cream frosting is rolled in crushed Cinnamon Toast Crunch. This is definitely a recipe that your kids can help you make. If you don’t feel like making the cake entirely from scratch, you can use your favorite boxed yellow cake mix and just add in the Cinnamon Toast Crunch cereal.
Ingredients Cinnamon Cake:
- 3 eggs
- 1/3 cup oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- Vanilla Cake Mix not white cake mix
- 1 ½ teaspoon cinnamon
- There used to be cereal pieces in the batter, but that has been removed due to comments saying it’s better without it
Also Read: Norway’s Best National Cake
Cinnamon Toast Crunch Buttercream:
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2/3 cup Cinnamon Toast Crunch powder
- Crush the cereal in a bag and then sift out 2/3 cup
Instructions of CINNAMON TOAST CRUNCH CUPCAKES
Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
Mix in sour cream.
Add cake mix and cinnamon and mix until smooth.
Stir in lightly crushed cereal.
Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.