Cinnamon Crunch Cupcakes- Who Would Have Thought?
We stumbled upon this recipe online and were amazed that no one else had thought of it. You have the crunch and cinnamon goodness of this cereal while adding the moistness of a cupcake. Brilliant!!! You and your kids will love this one.
“One of my good, long-term friends recently celebrated his 26th birthday so I decided that I should make him some special cupcakes. While he originally requested Mancakes, I had just made them so I wanted to make something a bit different. So with a recent suggestion from another friend, we decided that Cinnamon Toast Crunch cupcakes would be equally as awesome! Let me tell you – these little babies are packed FULL of flavour and actually taste like the childhood favourite cereal. So go ahead and make these babies – I double dog dare ya’ too!
For the batter I switched up Saucy’s Quick Fix Cupcake recipe:
- 1 French Vanilla cake mix
- 1/2 cup melted butter
- 3 tsp vanilla
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 1 tbsp cinnamon
- Brown sugar to top cupcakes
Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing.
For the buttercream icing:
- 1 1/2 cups butter (room temperature)
- 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
- 5 tsp vanilla
- 1 tsp Wilton butter flavouring
- 4-5 cups icing sugar
- 2 tbsp condensed milk
- 4 tbsp brown sugar
- 1 1/2 tsp cinnamon
- Whipped cream to texture if you don’t like a heavier buttercream icing
Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes.”
This recipe was from: http://bsinthekitchen.com/cinnamon-toast-crunch-cupcakes/