Cinnamon Toast Crunch Cupcakes

These are one of my favorite cup cakes. My friend gave me the recipe and I can't stop making them!

Cinnamon Toast Crunch Cupcakes

Photo by Bridgette F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    - Eggs

  • - cup of vegetable oil

  • ¾

    - cup buttermilk (I use regular milk..it still tastes good)

  • 1

    tsp - vanilla extract

  • ¾

    cup - sour cream

  • 1

    box - Vanilla cake mix (not white)

  • tsp - Cinnamon

  • FOR THE FROSTING

  • 8

    oz - softened cram cheese

  • ½

    cup - butter softened

  • 1

    tsp - vanilla

  • 3

    cups - powdered sugar

  • cup Cinnamon Toast Crunch cereal (smashed)

Directions

- Preheat oven to 350 degrees - Combine eggs, oil, buttermilk (or milk), and vanilla. - Mix in sour cream - Add cake mix and cinnamon, mix until smooth - fill cup cake 3/4 full and bake for 15-18 minutes, or until you insert a knife and it comes out clean. FROSTING - beat cream cheese and butter until light and fluffy. - Add the cinnamon toast crunch powder - Add vanilla and powdered sugar. - Beat all ingredients. - To adjust consistency add milk if it is too thick.


Nutrition

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