Best Cinnamon Toast Crunch Cupcakes Recipes

CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES

Cinnamon Toast Crunch™ Frosted Cupcakes image

Need a sweet treat for the family? Bake and decorate these fun and easy-to-make Cinnadust™ flavored cupcakes! This Cinnamon Toast Crunch™ cupcake recipe is filled with all the cinnamony goodness of your favorite breakfast cereal. Pipe creamy frosting over perfectly moist cupcakes made with Cinnamon Toast Crunch™ cake mix, and you've got a dessert that's sure to delight!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Cinnamon Toast Crunch™ Cake Mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (16 oz each) Betty Crocker™ Cinnamon Toast Crunch™ Frosting
1 cup Cinnamon Toast Crunch™ Cereal
Multicolored candy sprinkles, as desired

Steps:

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 105 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE CINNAMON TOAST CRUNCH CUPCAKES

Chocolate Cinnamon Toast Crunch Cupcakes image

Obtained online. http://www.sugarandsoul.co/2015/09/chocolate-cinnamon-toast-crunch-cupcakes-recipe.html

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 18

Ingredients

1 - box dark chocolate fudge cake mix
3.9 ounce(s) package instant chocolate fudge pudding mix (dry)
4 - eggs
1 cup(s) yoplait plain or vanilla yogurt
3/4 cup(s) vegetable oil
1/2 cup(s) milk
1 tablespoon(s) vanilla extract
1/4 teaspoon(s) sea salt
1 1/2 cup(s) mini chocolate chips
1 1/2 teaspoon(s) cinnamon
COATING
3 tablespoon(s) butter, melted
- cinnamon sugar
FROSTING
2 cup(s) heavy cream
1/2 cup(s) confectioners' sugar
1/3 cup(s) instant chocolate fudge pudding mix (dry)
1 cup(s) chocolate cinnamon toast crunch, crushed and sifted

Steps:

Preheat oven to 375 F. Line cupcake pan. Combine all ingredients in a stand mixer and beat until combined. Fill cupcake liners ½ - ¾ full. Reduce heat to 350 F.
Bake for 18-22 minutes until toothpick comes clean. Remove from oven and move cupcakes to cooling racks to finish cooling. Once cool, dip the top of each cupcake into the melted butter and then immediately into the cinnamon sugar mixture.
Prepare frosting by whipping heavy cream, confectioners' sugar, and pudding mix in medium speed until light and fluffy, about 3 minutes. Gently fold in the Chocolate Cinnamon Toast Crunch that has been crushed and sifted. Use a wide mouthed tip and decorator tool or frosting bag to pipe frosting onto the cupcakes. Top with cereal pieces and additional cinnamon sugar.

CINNAMON TOAST CRUNCH CUPCAKES RECIPE - (4.4/5)

Cinnamon Toast Crunch Cupcakes Recipe - (4.4/5) image

Provided by á-24447

Number Of Ingredients 13

Ingredients

3 - Eggs
1/3 - cup of vegetable oil
3/4 - cup buttermilk (I use regular milk..it still tastes good)
1 tsp - vanilla extract
3/4 cup - sour cream
1 box - Vanilla cake mix (not white)
1 1/2 tsp - Cinnamon
FOR THE FROSTING
8 oz - softened cram cheese
1/2 cup - butter softened
1 tsp - vanilla
3 cups - powdered sugar
2/3 cup Cinnamon Toast Crunch cereal (smashed)

Steps:

- Preheat oven to 350 degrees - Combine eggs, oil, buttermilk (or milk), and vanilla. - Mix in sour cream - Add cake mix and cinnamon, mix until smooth - fill cup cake 3/4 full and bake for 15-18 minutes, or until you insert a knife and it comes out clean. FROSTING - beat cream cheese and butter until light and fluffy. - Add the cinnamon toast crunch powder - Add vanilla and powdered sugar. - Beat all ingredients. - To adjust consistency add milk if it is too thick.