Cinnamon Toast Crunch Cupcakes

Looking for a unique cupcake recipe? Check out these delicious cinnamon toast crunch cupcakes! A moist, vanilla cupcake, topped with a cinnamon flavored frosting, and the loved-by-many Cinnamon Toast Crunch cereal!

Cinnamon Toast Crunch Cupcakes

To make these delicious cupcakes, you’ll need the following ingredients:

• Sugar
• Cake flour
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Unsalted butter 
• Eggs 
• Sour cream
• Vanilla
• Milk
• Cinnamon toast crunch
• Powder sugar
• Heavy whipping cream

You can find a full and detailed list of ingredients and directions on the below recipe card, on the printable recipe card.

Looking for more great cupcake recipes, check out these Pistachio cupcakes.

Cinnamon Toast Crunch Cupcakes

Jenn

These Cinnamon Toast Crunch Cupcakes are a moist, vanilla cupcake, topped with a cinnamon flavored frosting, and the loved-by-many Cinnamon Toast Crunch Cupcakes!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Cupcakes, Dessert

Servings 8

Ingredients

  

Cupcakes

• 1 cup sugar
• 1 3/4 cup cake flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 stick unsalted butter room temperature
• 2 large eggs room temperature
• 1/3 cups sour cream
• 1 tablespoon vanilla
• 2/3 cups whole milk room temp
• 1 box cinnamon toast crunch

Frosting

• 1 cups soft unsalted butter
• 4 cups powder sugar
• 4 tablespoon heavy whipping cream
• 1 tablespoon cinnamon

Instructions

 

Cupcakes

• Preheat oven to 350 degrees.
• Prepare cupcake pan by placing liners in the pan.
• In a large bowl combine sugar, cake flour, baking powder, baking soda, and salt. Mix until a mixer, on low until combined.
• Add butter, mix on low for about 2 minutes. Batter will be crumbly.
• Whisk the eggs, sour cream, cinnamon, and vanilla together until the texture is smooth.
• Pour the liquid mixture in with the dry ingredients beating until combined on medium.
• Reduce speed to low while gradually adding milk to the above mixture.
• Spoon the batter into the lined cupcake tins until 2/3of the way full.
• Bake on 350 degrees for 12-15 minutes or until an inserted toothpick comes out clean.
• Take out of oven allowing the cupcakes to remain in the cupcake pan to cool for several minutes.
• Transfer the cupcakes to a wire rack until totally cool.
• While cupcakes are cooling, scoop some cereal into a small ziplock bag and use a rolling pin to crush the cereal.

Frosting

• Cream the butter, vanilla cinnamon, and powder sugar until it looks light and creamy.
• If it doesn't cream add 3-4 TBSP of the heavy whipping cream until it creams.
• Test to see if the frosting can form and hold a stiff peak by doing the following….
• Taking a spoonful of frosting and turning the spoon upside down.
• If it falls off add more powder sugar
• If ready scoop the frosting into a pastry bag with a large star tip.
• Frost the cooled cupcakes
• Sprinkle a little bit of the crushed cinnamon toast crunch and top with a cinnamon toast crunch.

Notes

Recipe by Krista

Keyword cereal, cinnamon, cupcakes