CINNAMON TOAST CRUNCH CUPCAKES
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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.
Recipe by Rachel Schultz at https://rachelschultz.com/2015/06/11/cinnamon-toast-crunch-cupcakes/