Cinnamon Toast Crunch Cupcakes

Cinnamon Toast Crunch Cupcakes

One of my kids loves anything cinnamon. She adores cinnamon rolls, churros, Cinnamon Toast Crunch cereal, toast with cinnamon and sugar, pie crust cookies, you name it if it has cinnamon and sugar she will eat it. Which is a lot coming from one of my pickiest eaters.

I created these cupcakes with her in mind. I added cinnamon and sugar to the batter and crushed cereal to the frosting. What I came up with was a delicious cupcake with a cinnamon and sugar twist.

It is amazing to me how you can spruce up a box of cake mix to make some really memorable cupcakes.

My four kids can go through a whole box of Cinnamon Toast Crunch per week. It is easy to say this is their favorite cereal. I knew they would love these cupcakes and I was right.

Since these cupcakes have cereal in them I won’t tell anyone if you serve them to your kids for breakfast. 😉

Here’s the recipe:

cupcake:
one box white cake mix made according to the directions
1/2 cup sugar
2 tbsp cinnamon

frosting:
1/4 cup butter
1/4 cup shortening
2-4 tbsp milk
1 tsp vanilla
4 cups powdered sugar
1 cup Cinnamon Toast Crunch

Mix the cake mix according to the directions on the package. In a separate bowl mix the sugar and cinnamon. Pour mixture over the top of the bowl of batter and stir in gently. Be sure to not over mix. It is best when you bite into the cupcake and get a streak of cinnamon and sugar.

Line cupcake pan and scoop batter carefully making sure you don’t over mix the cinnamon and sugar. Bake according to the directions on the box.

Cool cupcakes in pan for 10 minutes and then transfer to a wire rack to fully cool before icing.

Using a large ziploc baggie place your cereal inside and seal. Using your meat mallet crush the cereal into tiny bits. You can also use your food processor for this but I don’t like to have to clean it if I don’t have to so I use the baggie instead. This is a great time to get the kids involved. Mine love smashing things for me.

Cream the butter and shortening until they are fully incorporated. (If you don’t like the flavor of shortening you can omit it and use 1/2 cup butter instead. I live in Arizona and I like the shortening in the frosting to stabilize it.) Add the powdered sugar and mix well. The frosting will be very stiff at this point. Add your vanilla and 2 tbsp milk and mix. Continue adding milk until the desired consistency is achieved.

For these cupcakes I piped the icing on without a tip because of the cereal in the icing. I didn’t want it to get stuck in the tip so I just snipped the corner off of my disposable bag and piped the icing on.

To decorate the top I pushed a couple pieces of cereal into the top and served them to the hungry masses.

You might also want to try:

Tie Dye Easter Egg Sugar Cookies
Pumpkin Pie Pudding Cookies
Halloween Rice Krispie Treats
Categories: cupcake, dessert, kid friendly

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