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Cinnamon Toast Crunch 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
Cook Time 15 minutes
Total Time 1 hour
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