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Cinnamon Toast Crunch Cupcakes

Cinnamon Toast Crunch Cupcakes - are packed full of cinnamon-sugar flavor and topped with a creamy, tangy frosting!
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour 18 minutes
Servings: 24 cupcakes

Ingredients

  • 1 box roughly 18 oz French Vanilla Cake Mix
  • 1 small box 3.4 oz vanilla instant pudding mix
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons ground cinnamon

Cinnamon Sugar Coating:

  • 4 Tablespoons salted butter melted
  • 1 cup granulated sugar
  • 1 Tablespoon ground cinnamon

Frosting:

  • 1 cup 2 sticks salted butter, softened
  • 8 oz 1 block cream cheese, softened
  • 2/3 cup heavy cream
  • 3 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 2 cups Cinnamon Toast Crunch cereal for garnish

Instructions

  • Preheat oven to 350. Line 24 muffin tins with liners and set aside.
  • In the bowl of your mixer, combine cake mix, pudding mix, milk, vegetable oil, sour cream, eggs, and cinnamon. Mix on low speed for 30 seconds. Scrape the sides of the bowl and increase mixer speed to high. Beat for 2 minutes.
  • Give the bowl a couple of stirs from the bottom with a large wooden spoon, then fill prepared muffin cups 2/3 of the way full. Bake for 15 - 20 minutes, until tops spring back when lightly touched in the center. Remove from oven and let cool in the pans for 5 minutes before removing to wire rack to cool completely.
  • In a shallow bowl, combine granulated sugar and ground cinnamon. Dip top of a cupcake in the melted butter, then dip into cinnamon sugar. Repeat with remaining cupcakes. Set aside remaining cinnamon sugar for topping.
  • In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth and combined. Scrape the sides of the bowl. Add vanilla and heavy cream, beating on medium speed until smooth. With the mixer on LOW speed, slowly add powdered sugar until just barely combined. Increase mixer speed to high and beat for two minutes.
  • Generously frost cupcakes. Top with a sprinkle of cinnamon sugar and cereal.

Notes

**keep uneaten cupcakes stored in the refrigerator