Wednesday, August 29, 2012

Cinnamon Toast Crunch Cupcakes

I had this sudden rush of cravings for some Cinnamon Toast Crunch Cereal's and I thought that turning it into a dessert would be a perfect way to end my cravings. After my first bite of these cupcakes, it had a strong taste of sweet cinnamon that no one can resist! The moist, flavorful cupcake is also a great recipe for the fall, where cinnamon is very popular to folks. If there was any flavor that I would choose, it would be cinnamon (and strawberry ^^). Here is the recipe below. Follow me on this blog for more blog updates. Enjoy!

Cinnamon Toast Crunch Cupcakes
Makes about 20 cupcakes

For the cupcakes:
1 stick butter, room temperature
2 cups all-purpose flour
1 1/2 cups sugar
3 large eggs
1 1/2 tsp baking powder
2 teaspoon cinnamon
1 cup milk
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon salt
For the frosting:
  • 1 stick butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (or more)
  • 6 cups powdered sugar
  • 1/2 cup finely ground Cinnamon Toast Crunch cereal
  • whole pieces of cereal, for garnish

  1. Preheat oven to 375 degrees F. Line two cupcake pans.
  2. In a stand mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time until incorporated. In a large bowl, combine flour, baking powder, cinnamon, and salt until blended. In a medium bowl, combine milk, orange zest, and vanilla extract. Working in alternating batches, divide the flour and milk mixture into thirds and combine it with the butter mixture, beginning and ending with the flour.
  3. Using an ice cream scoop, fill cupcake liners about 3/4 full. Bake for about 18-22 minutes, or until a cake tester comes out clean. Allow to cool. While cupcakes cool, make the frosting. 
  4. For the Frosting: Cream butter and cream cheese together. Add powdered sugar, one cup at a time until desired consistency. Add vanilla extract, ground cereal, and cinnamon and whip on high for a minute to get really light and fluffy.
  5. Frost cooled cupcakes and garnish with pieces of cereal.

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