Recipe: Cinnamon Toast Crunch Cupcakes

Since before I even started working there, the employees at my company have been enjoying my boredom-induced baked creations. My very first cake pop order was for my old roommate, who ended up helping me get into my current job, and she brought the order to work for a monthly potluck. Fast forward six months, and if you hear mention of “cake pop” at all throughout the day, I can almost guarantee that at least two people will have e-mailed me asking if I was bringing them in anytime soon.

About a week ago, one of the guys I worked with e-mailed me the link to a cupcake recipe for Cinnamon Toast Crunch Cupcakes. I’ve been meaning to whip something up for my very first recipe on this blog anyway, so I figured why not? I love the cereal, so the cupcake should be good too, right?

I spent all of Friday morning and afternoon baking these little guys, and it was definitely worth it! They ended up being really good, and when I brought them to work they were gone within seconds from the cupcake carrying tray.

Yields 24 Cupcakes

Cinnamon-Sugar Vanilla Cupcakes

1 teaspoon vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1 1/2 tablespoon cinnamon

Cinnamon Toast Crunch Frosting

8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder (Crushed cereal)
24 whole Cinnamon Toast Crunch Cereal pieces
_______________________
Cupcakes:
1) In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add dry ingredients to the  creamed mixture alternately with milk, beating well after each addition.
2) Fill cupcake wrapper-lined muffin cups two-third full of the batter. Spinkle cinnamon and sugar on top of each filled wrapper and use a toothpick to swirl into the cupcakes.
3) Bake at 350 for 19 – 22 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool before frosting or removing from the muffin tin!
Frosting:
1) Beat the cream cheese and butter together until light and fluffy.
2) Add the crushed Cinnamon Toast Crunch cereal, and mix in cinnamon to taste.
3) Add the vanilla extract and powdered sugar until frosting-like consistency. If it gets too thick, add a milk 1 teaspoon at a time.
4) Frost your cooled cupcakes and sprinkle cinnamon and sugar on top. Place a single cereal square on the top of the cupcake!
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