The Story:
My journey of becoming a fabulous cake decorator have been a tad rough. Yes, I am being a tad hard on myself because I’m a perfectionist, but it all pays off in the end! So I’ve been baking and dreading the decorating process and failures as I make buttercreams too thick and fillings too runny, I just needed to bake up a “win.” My Cinnamon Toast Crunch Cupcakes went completely viral 2 years ago, so I figured a spin-off of that recipe was bound to be gorgeous and popular.
Make sure you enter the LASIK giveaway posted yesterday!
And tomorrow I’ll be sharing a few tips of cupcake photography and showing you how I took these photos.
Blueberry Cinnamon Toast Crunch Cupcakes
Ingredients
Blueberry Cinnamon Cake:
- 1 box white cake mix
- 2 tsp. cinnamon
- 3 eggs
- 1/3 C. melted butter cooled
- 1 C. buttermilk
- 2 tsp. vanilla extract
- 1 1/2 C. blueberries fresh or frozen
Cinnamon Toast Crunch Buttercream:
- 1 C. butter softened
- 1/2 C. Cinnamon Toast Crunch finely crushed
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 4-5 C. powdered sugar
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and cinnamon into a small bowl and set aside.
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3. In a large bowl, combine eggs, butter, buttermilk and vanilla until smooth.
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4. Stir in cake mix and cinnamon.
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5. Fold in blueberries.
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6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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7. Buttercream: Beat butter for 2 minutes. (Note: Crush cereal using a food processor or a bag and rolling pin, then sift to remove any pieces missed. This ensures a silky texture to your frosting.) Add crushed cereal, milk, vanilla and cinnamon and beat again. Slowly add in powdered sugar until you reach your desired consistency.
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8. Pipe onto cooled cupcakes and top with cinnamon sugar, cereal pieces and fresh blueberries.
Crushing the cereal with my handy-dandy baby rolling pin.
I always bake using a few different liners to I can decide after they bake which ones will be best for photos.
Who can resist?
Great addition of the blueberries!
this looks so good!!!
All I can say is YUMMMM! Don’t be discouraged with the buttercream, I just started learning about a year ago and getting the consistency just right takes a lot of practice especially when you try different recipes. Remember if you’re not making mistakes you’re not learning!!!
I bet these taste amazing!
Yum! These look gorgeous and I bet sooooo good!!
Oh my Buddha this looks diggity dank!
I’m actually going to decide on making this cupcake as an opening to my student government meeting, only I’m going to use raspberries since blueberries is quite expensive now.
Thank you so much for sharing!
They look orgasmically delicious!
😀
Has anyone tried using blueberry muffin tops instead of cinnamon toast crunch? It might complement the blueberries nicely.
Mmmm… sounds delicious!
I made these the other day; all your recipes which I’ve made have been wonderful! I also share them on my own website and a cooking forum I participate in, giving you credit, of course, and telling people they MUST buy your cookbooks!
Love Malisa’s idea of using raspberries, but I have a question – is the 1/2 cup of crushed cereal measured before or after it’s crushed?
Honestly, you can do either! I measure before and then crush it down. But if you want more of that texture in the frosting you can always measure out about 3/4 cup and crush that!