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1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
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2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
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3. Mix in sour cream.
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4. Add cake mix and cinnamon and mix until smooth.
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5. Stir in lightly crushed cereal.
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6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
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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.
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8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.