CINNAMON TOAST CRUNCH CUPCAKES

June 11, 2015

We are still recovering from these – in a good way. For our kick off barbecue of the summer we grilled burgers at our friends’ place, and I brought over these transportable little wonders. I really liked them, but I like pretty much everything in cake form.

The icing on the cupcake (eye roll – sorry) came from my friend telling me these are the best cupcakes she has ever had! They are great for that one person you know who does not like chocolate. But also everyone else.

CINNAMON TOAST CEREAL CUPCAKES2CINNAMON TOAST CRUNCH CUPCAKES
Serves 12 cupcakes

1/2 cup butter
1 cup sugar
1 egg
1 and 3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup milk
2 cups cinnamon toast crunch cereal
1 batch vanilla buttercream frosting

Preheat oven to 350 degrees. Steep 1 cup of cereal in milk for 15 minutes. Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Slowly incorporate dry ingredients into butter mixture. Remove cereal from milk. Add milk to batter and continue stirring. Divide batter into lined muffin tin. Bake for 20 minutes. Pulse remaining 1 cup cereal in a food processor and stir crumbs into vanilla buttercream frosting. Allow cupcakes to cool and frost.

CINNAMON TOAST CRUNCH CUPCAKES
 
Author:
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 and ¾ cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 cup milk
  • 2 cups cinnamon toast crunch cereal
  • 1 batch vanilla buttercream frosting
Instructions
  1. Preheat oven to 350 degrees.
  2. Steep 1 cup of cereal in milk for 15 minutes.
  3. Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda.
  4. Slowly incorporate dry ingredients into butter mixture.
  5. Remove cereal from milk. Add milk to batter and continue stirring.
  6. Divide batter into lined muffin tin.
  7. Bake for 20 minutes.
  8. Pulse remaining 1 cup cereal in a food processor and stir crumbs into vanilla buttercream frosting.
  9. Allow cupcakes to cool and frost.

 

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