Description
Delightfully sweet and crunchy Cinnamon Toast Crunch Cupcakes combine a moist yellow cake infused with crushed cereal and topped with a creamy cinnamon buttercream frosting. Finished with a warm cinnamon chip drizzle and a sprinkle of cereal, these cupcakes offer a nostalgic twist on a classic dessert, perfect for parties or any sweet craving.
Ingredients
Cake
- 1 yellow cake mix
- 1 cup crushed Cinnamon Toast Crunch Cereal (divided: ¾ cup for batter, ¼ cup for topping)
- ¾ cup water
- 1/3 cup cooking oil
- 4 large eggs
Frosting
- 1 ½ cups salted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt (pink Himalayan recommended)
- 4 cups powdered sugar
- 3 tablespoons heavy whipping cream
Caramel Drizzle
- 1/3 cup Hershey’s Cinnamon Chips
- ½ tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray or line a standard muffin tin with cupcake liners to prevent sticking.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, water, cooking oil, and eggs. Using a hand or stand mixer, beat on medium speed until the batter is smooth and well incorporated.
- Fold in Cereal: Gently fold ¾ cup of the crushed Cinnamon Toast Crunch Cereal into the batter to add texture and flavor.
- Bake Cupcakes: Pour the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Frosting: In a large mixing bowl or stand mixer, cream the softened salted butter until light and fluffy. Add vanilla extract and salt, mixing well.
- Add Powdered Sugar and Cream: Gradually add powdered sugar one cup at a time, mixing slowly. Add a tablespoon of heavy whipping cream between each addition. Continue to beat for at least one minute until the frosting is creamy and smooth.
- Frost Cupcakes: Fill a piping bag with the prepared frosting and pipe or spread evenly onto each cooled cupcake.
- Make Cinnamon Caramel Drizzle: In a small microwave-safe bowl, combine cinnamon chips and milk. Microwave on 50% power for 25 seconds; stir well. Repeat heating in short intervals if chips are not fully melted.
- Drizzle and Garnish: Drizzle the melted cinnamon caramel over the frosted cupcakes. Sprinkle the remaining crushed Cinnamon Toast Crunch Cereal on top for extra crunch and decoration.
- Serve and Enjoy: Let the drizzle set for a few minutes, then serve these irresistibly flavorful cupcakes and enjoy the perfect blend of cinnamon, crunch, and sweetness.
Notes
- For the best texture, ensure the cupcakes are fully cooled before frosting to prevent melting.
- If you don’t have Hershey’s Cinnamon Chips, substitute with cinnamon-flavored baking chips or white chocolate chips mixed with cinnamon.
- Use a hand or stand mixer for easier mixing but whisking by hand can also work.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- The cereal topping adds a delightful crunch, so don’t skip it for the signature texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American