FROSTED TOAST CRUNCH™ CUPCAKES

Frosted Toast Crunch™ Cupcakes image

Provided by By Jessica Walker

Categories Breakfast

Time 1h20m

Yield 24

Number Of Ingredients 13

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1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup crushed Frosted Toast Crunch™ cereal
1/3 cup butter, softened
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
24 pieces Frosted Toast Crunch™ cereal

Steps:

Heat oven to 350°F (325°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, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.

Nutrition Facts : ServingSize 1 Serving