Cinnamon Toast Crunch Cupcakes
2016-04-23 17:21:36
Yields 12
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Cupcakes
- 3 eggs
- 1/3 cup oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- Vanilla Cake Mix
- 1 ½ teaspoons cinnamon
Frosting
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 cup Cinnamon Toast Crunch Cereal
Instructions
- Preheat oven to 350 degrees. Line two cupcake tins with cupcake liners and spray with pam. In a large bowl, combine the eggs, oil, buttermilk, and vanilla. Mix in the sour cream. Add in the cake mix and cinnamon and mix until combined. Fill the cupcake liners ¾ full (should have enough for roughly 20 cupcakes) and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the frosting. In a large bowl, beat the cream cheese and butter until fluffy. Add the Cinnamon Toast Crunch Cereal to a plastic bag and beat with a rolling pin until it becomes powder. Add the cereal powder, vanilla, and powdered sugar in small batches, beating until combined and thick. Add a teaspoon or two of milk if frosting is too thick. Let the cupcakes cool completely before frosting, 20 minutes. I piped them by using a large Ziplock bag and cutting a small hole in the corner.
Adapted from Your Cup of Cake
Adapted from Your Cup of Cake
SALT & PREPPY https://www.saltandpreppy.com/
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