Cinnamon Toast Crunch Cupcakes

Cinnamon Cupcakes with a Cinnamon Toast Crunch Cream Cheese Frosting

Well, along with the Vanilla Swirl Cupcakes, Nicci asked me to make some Cinnamon Toast Crunch Cupcakes for her graduation party.

They turned out pretty amazing, and I got lots of compliments on them. I am not too big of a fan of cream cheese icing, but this one was pretty exceptional.

I got the recipe from Your Cup of Cake. The recipe turned out pretty good, and from this blog, I have a bunch more recipes on my to-do list, especially since this one turned out so yummy! :)

Cinnamon Cake:

• 3 eggs
• 1/3 cup oil
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• ¾ cup sour cream (full-fat)
• Vanilla Cake Mix (I used Moist Supreme)
• 1 ½ teaspoon cinnamon

1. Preheat oven to 350 degrees and line pans 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.

Cinnamon Toast Crunch Icing:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla
• 3 cups powdered sugar
• 2/3 cup Cinnamon Toast Crunch powder (put cereal in food processor and measure out 2/3 cup of the fine powder)

1. Beat cream cheese and butter until fluffy. 
2. Add Cinnamon Toast Crunch powder. 
3. Add vanilla and powdered sugar. 
4. Pipe onto cooled cupcakes and top with Cinnamon Toast Crunch squares.