- 24
- 15 mins
- 80 mins
Ingredients
- Cupcakes
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1 cup crushed Frosted Toast Crunch™ cereal
- Frosting
- 1/3 cup butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- Garnish, if desired
- 24 pieces Frosted Toast Crunch™ cereal
Preparation
Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.