My absolute favorite breakfast cereal in the world is Cinnamon Toast Crunch. So naturally, when I saw this recipe on www.yourcupofcake.com, I HAD to try it. It turned out delicious!
Ingredients
Cupcakes:
- 3 eggs
- 1/3 cup canola oil
- 3/4 cup milk
- 1 tsp. mexican vanilla extract
- 3/4 cup sour cream
- vanilla cake mix of your choice
- 1 1/2 tsp. cinnamon
Frosting:
- 8 oz reduced fat cream cheese, softened
- 1/2 cup light butter, softened
- 1 tsp. mexican vanilla extract
- 3 cups powdered sugar
- 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a plastic freezer bag and sift out 2/3 cup)
- Cinnamon Toast Crunch squares and cinnamon sugar for decoration
Directions:
1. Preheat oven to 350 degrees and line cupcake pans with liners.
2. In a large bowl, combine eggs, oil, milk, and vanilla.
3. Gently mix in sour cream.
4. Add cake mix and cinnamon; mix all ingredients until smooth.
5. Fill cupcake liners 3/4 full and bake cupcakes for 15-18 minutes, or until a knife comes out cleanly. Set cupcakes on wire rack to cool.
6. Frosting: Beat cream cheese and butter until fluffy using an electric mixer. Add Cinnamon Toast Crunch powder, vanilla, and powdered sugar.
7. Pipe frosting onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.
Tip: If the frosting is too thick, add milk to create the desired consistency.
Enjoy!!
-Britt
3. Gently mix in sour cream.
4. Add cake mix and cinnamon; mix all ingredients until smooth.
5. Fill cupcake liners 3/4 full and bake cupcakes for 15-18 minutes, or until a knife comes out cleanly. Set cupcakes on wire rack to cool.
6. Frosting: Beat cream cheese and butter until fluffy using an electric mixer. Add Cinnamon Toast Crunch powder, vanilla, and powdered sugar.
7. Pipe frosting onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.
Tip: If the frosting is too thick, add milk to create the desired consistency.
Enjoy!!
-Britt
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