Best Cinnamon Toast Crunch Frosted Cupcakes Recipes

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.

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