Cinnamon Toast Crunch Cupcakes
Ingredients
Cinnamon Cake:
- 3 eggs
- 1/3 cup oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- Vanilla Cake Mix not white cake mix
- 1 ½ teaspoon cinnamon
- There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it
Cinnamon Toast Crunch Buttercream:
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2/3 cup Cinnamon Toast Crunch powder
- Crush the cereal in a bag and then sift out 2/3 cup
Instructions
- 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
- 2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
- 3. Mix in sour cream.
- 4. Add cake mix and cinnamon and mix until smooth.
- 5. Stir in lightly crushed cereal.
- 6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
- 7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
- 8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.