Cinnamon Toast Crunch Cupcakes

By srumbel

If you're like me, you don't just limit cereal to breakfast time. I love my favorites as a quick snack, "dinner" on the rare occasion that I find myself dining alone (come on, you know you do too!) or even a topping on my ice cream!
Same? Then you will LOVE these Cinnamon Toast Crunch cupcakes.
from mom.me

Ingredients

• Cupcakes:
• 2 eggs, lightly beaten
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• Frosting:
• 3 cups powdered sugar
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 cup finely processed Cinnamon Toast Crunch cereal
• 1 teaspoon vanilla
• 3-4 tablespoons milk
• Optional: 2 tablespoons coarsely chopped Cinnamon Toast Crunch cereal, plus whole pieces for garnishing

Preparation

Step 1

Pre-heat oven to 350 degrees; line muffin tins with paper liners.
Beat sugar and eggs in the bowl of a mixer till well combined. Add the vanilla, vegetable oil and milk and beat again. Add the remaining dry ingredients and beat just till combined.
Divide batter evenly among prepared muffin tins and bake for 18 minutes, or till a toothpick tests clean. Transfer tins to a wire rack for 5 minutes; remove cupcakes to rack to cool completely.
Make the frosting: Beat sugar, butter and cereal powder till light and fluffy. Beat in vanilla and enough milk to reach desired frosting consistency.
Frost cupcakes, sprinkling with chopped cereal and adding a piece of whole cereal to garnish.

Yields: 15–18 cupcakes