Cinnamon Toast Crunch Cupcakes

We enjoy Cinnamon Toast Crunch in our household (yes I know it is a sugary cereal, but it is so yummy). When I came across these Cinnamon Toast Crunch Cupcakes from BS in the Kitchen, I knew I had to try them. The real question is Can you eat these for breakfast?

Cinnamon Toast Crunch Cupcakes

1 French Vanilla or white 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.
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Frosting
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1 1/2 cups butter (room temperature)
1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
5 tsp vanilla
4-5 cups icing sugar
2 tbsp condensed milk
4 tbsp brown sugar
1 1/2 tsp cinnamon
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Mix all the ingredients together until you get a desired consistency. 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 makes roughly 24 cupcakes.

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One thought on “Cinnamon Toast Crunch Cupcakes

  1. Pingback: Sweet Little Details: Cinnamon Toast Crunch | events by SOCIAL GRACES

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