These delicious cinnamon toast crunch cupcakes are a fun dessert with a tasty cinnamon sugar flavor. They have little cinnamon bits in the cake and are topped with a cinnamon toast crunch buttercream.
Why This Recipe Rocks
This easy cupcakes recipe is a fun way to incorporate your favorite cereals into a dessert.
This cupcake recipe and method can be used to make other cereal flavored cupcakes.
These are made with a cake mix to save you time.
These are so tasty too!
Cinnamon cupcakes are so easy to make.
- cinnamon toast cereal
- white cake mix
- powdered sugar
- cinnamon chips
- whipping cream
See recipe card for quantities.
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Step One: Heat oven to 375°f. Place paper liners into muffin cups. In a large mixing bowl, combine eggs, cake mix, vegetable oil and water. Fold in crushed cereal pieces. (Crumble cereal pieces in a food processor or using a rolling pin).
Step Two: Pour better into prepared cupcake pan. Place into oven and bake as directed.
Step Three: Prepare frosting per recipe card below. Prepare drizzle with cinnamon chips and milk.
Step Four: Once cupcakes have cooled, frost with frosting, drizzle caramel with a spoon.
Hint: For best results, use room temperature butter when making the frosting.
Here are a few substitutions for this recipe
- Cake Mix - You can use a vanilla cake mix or white cake mix in place of the yellow cake mix.
- Caramel Drizzle - You can use a caramel sauce from your grocery store rather than make your own.
- Cake - You can use this recipe to make a Cinnamon Toast Crunch Cake instead of cupcakes if you wish.
For this recipe you will need the following:
- large mixing bowl
- electric mixer
- cupcake or muffin tins
- cupcake liners
- piping bag - optional
- piping tip - optional
Store cupcakes in an airtight container in the refrigerator.
More Easy Cupcake Recipes
Cinnamon Toast Crunch Cupcakes
- 24 cupcake liners
- cupcake tin
- piping bag
- piping tip
- 1 yellow cake mix
- 1 cup crushed Cinnamon Toast Crunch Cereal
- ¾ cup water
- ⅓ cup cooking oil
- 4 large eggs
- 1 ½ cups salted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt I used pink Himalayan
- 3 tablespoons heavy whipping cream
- 4 cups powdered sugar
- ⅓ cup crushed Cinnamon Toast Crunch Cereal
- ⅓ cup Hershey’s Cinnamon Chips
- ½ tablespoon milk
- Preheat oven to 350 degrees. Spray or line a standard muffin tin.
- In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
- Fold in ¾ cup of the crushed Cinnamon Toast Crunch Cereal.
- Add batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
- In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract and salt.
- Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy.
- Fill your prepared piping bag with frosting. Frost cupcakes.
- In a small bowl, add the cinnamon chips and milk. Heat at 50% power for 25 seconds. Stir. If the chips are not completely melted, repeat.
- Drizzle mixture over the frosted cupcakes. Top with a bit of the crushed Cinnamon Toast Crunch Cereal. Enjoy!
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