These fun and easy Cinnamon Toast Crunch Cupcakes taste just like your favorite cereal. For ease, we start with a box cake mix that is upgraded with vanilla, cinnamon, and sour cream. Then these breakfast-themed cupcakes are topped with a cream cheese Cinnamon Toast Crunch frosting.
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
Super fun, super tasty and full of that famous Cinnamon Toast Crunch Cereal taste! We’ve got cinnamon cupcakes here with the most amazing Cinnamon Toast Crunch Cereal frosting!
These would be perfect for Thanksgiving or Christmas Dinner, or they’d be great for any celebration throughout the year!
Ingredients For Cinnamon Toast Crunch Cupcakes:
Cupcakes:
- vegetable oil
- egg whites
- water
- vanilla
- white cake mix
- all-purpose flour
- Dixie Crystals Extra Fine Granulated Sugar
- salt
- ground cinnamon
- sour cream
Cinnamon Toast Crunch Frosting:
- salted butter, softened
- cream cheese, softened
- vanilla extract
- ground cinnamon
- Cinnamon Toast Crunch Cereal™
- Dixie Crystals Confectioners Powdered Sugar
- milk
Ingredient amounts and recipe directions are below with a print option!
What Type Of Cereal Are We Using These Cupcakes?
These cupcakes are featuring Cinnamon Toast Crunch Cereal!
How To Make Cinnamon Toast Crunch Cupcakes:
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Make cake batter according to the recipe in the link below. Ps. Don’t forget to add the ground cinnamon to the cupcake batter!
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Once the cupcakes are baked, let them cool before decorating them.
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Make the Cinnamon Toast Crunch frosting according to the recipe in the link below and spoon it into a piping bag fitted with a large start tip.
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Piping frosting onto cupcakes.
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Add a few Cinnamon Toast Crunch Cereal pieces to the cupcakes.
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Crush a few Cinnamon Toast Crunch Cereal pieces and sprinkle them onto the cupcakes to finish them off.
More Amazing Cupcake Recipes:
Cinnamon Toast Crunch Cupcakes
Cinnamon Toast Crunch Cupcakes
Ingredients
Cinnamon Toast Crunch Cupcakes
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 teaspoon vanilla
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream
Cinnamon Toast Crunch Frosting
- 1 cup salted butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup Cinnamon Toast Crunch Cereal™, finely crushed
- 6 cups powdered sugar
- 1-2 tablespoons milk
Topping
- Cinnamon Toast Crunch Cereal™
Instructions
- Preheat oven to 325°F
- For cupcakes, in bowl of a mixer, mix together oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
- In a large bowl, mix together cake mix, flour, sugar, salt, and ground cinnamon.
- Slowly add dry mix a little at a time. Mix on low until everything is combined.
- Add sour cream and mix well.
- Line a muffin/cupcake tin with paper liners.
- Fill each cupcake liner about 3/4 full.
- Bake for 20 minutes. Remove from oven and cool.
- For frosting, cream together butter and cream cheese in bowl of an electric mixer.
- Add vanilla extract, ground cinnamon, and crushed Cinnamon Toast Crunch Cereal™.
- Slowly add powdered sugar while mixing.11
- Add in 1-2 tablespoons milk until desired consistency is reached.
- Pipe frosting onto cupcakes.
- Top with a bit of crushed Cinnamon Toast Crunch Cereal™ and a few pieces of Cinnamon Toast Crunch Cereal™.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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