BS in the Kitchen

Cinnamon Toast Crunch Cupcakes

by

One of my good, long-term friends recently celebrated his 26th birthday so I decided that I should make him some special cupcakes. While he originally requested Mancakes, I had just made them so I wanted to make something a bit different. So with a recent suggestion from another friend, we decided that Cinnamon Toast Crunch cupcakes would be equally as awesome! Let me tell you – these little babies are packed FULL of flavour and actually taste like the childhood favourite cereal. So go ahead and make these babies – I double dog dare ya’ too!

For the batter I switched up Saucy’s Quick Fix Cupcake recipe:

  • 1 French Vanilla cake mix
  • 1/2 cup melted butter
  • 3 tsp vanilla
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tbsp cinnamon
  • Brown sugar to top cupcakes
Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing.

For the buttercream icing:

  • 1 1/2 cups butter (room temperature)
  • 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
  • 5 tsp vanilla
  • 1 tsp Wilton butter flavouring
  • 4-5 cups icing sugar
  • 2 tbsp condensed milk
  • 4 tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • Whipped cream to texture if you don’t like a heavier buttercream icing

Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes.

If anyone tries making these, let me know what you think or if you did any substitutions to make them even better (if it’s even possible :))

Carlene

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Comments

  1. Loved them! The only thing I changed was adding a tsp of almond extract to both the frosting and the batter, takes more like the cereal to me! Thanks for the recipe!

  2. Just made these after finding them on Pinterest last week. They are really, really good! I omitted the butter flavoring just because I couldn’t find it. I think next time I will leave the brown sugar sprinkles off if I am going to frost them because it kind of disappears under the icing. That being said, I liked these cupcakes plain with just the brown sugar crust. I frosted them with a wide star tip and left off the cinnamon sugar.

  3. I can’t find the wilton butter flavour. Is it ok to admit this or is there something to substitute it with?

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