Cinnamon Toast Crunch Cupcake Recipe

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Kailley’s Kitchen combines cereal and cupcakes, turning the cupcake into part of a balanced breakfast diet!

Cinnamon Toast Crunch Cupcakes

For the cupcakes (makes 14-18):

2 cups all-purpose flour
1 cup sugar
1 cup (two sticks) unsalted butter, softened
1 Tablespoon ground cinnamon
4 large eggs
1 Tablespoon baking powder
2 Tablespoons vegetable oil
3 teaspoons vanilla extract
2 Tablespoons whole milk
1/2 teaspoon salt

For the buttercream:

1/2 cup (1 stick) unsalted butter, softened (NOT melted)
4 ounces (half brick) cream cheese, softened
3 cups powdered sugar
2/3 cup crushed Cinnamon Toast Crunch
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream (or more for desired consistency)
Cinnamon and sugar and Cinnamon Toast Crunch squares to top

1. Preheat oven to 350 degrees F and line a muffin pan with liners

2. Using an electric mixer, beat butter, sugar, and cinnamon until light and fluffy

3. Add eggs one at a time, mixing in between each

4. Add flour, baking powder, salt, and extract and mix until just combined (don’t overmix!)

5. Add milk and vegetable oil and mix until just combined

6. Spoon batter into cupcake liners and fill each 2/3 full

7. Bake for 16-18 minutes until slightly golden, then allow to cool on a wire rack.

— buttercream —

1. Beat butter and cream cheese on medium speed in an electric mixer for about one minute

2. Add powdered sugar one cup at a time, beating well between each

3. Add crushed Cinnamon Toast Crunch cereal and beat (make sure cereal has been pulverized to a fine dust, first!)

4. Add vanilla extract and beat

5. Add 2 Tablespoons of heavy cream and beat. Continue adding more, one Tablespoon at a time, until desired consistency is reached (be VERY careful it doesn’t get too liquid-y!)

6. Spoon frosting into a piping bag (or piping gun, if you’re feeling feisty) and pipe onto cooled cupcakes

7. Dust with cinnamon and sugar, and place a Cinnamon Toast Crunch square on top right before serving!

8. Place in large airtight container (make sure it’s deep enough so the frosting isn’t ruined) and refrigerate to allow frosting to harden.


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