Cinnamon Toast Crunch Cupcakes

Ingredients

• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 1.5 tsp Baking powder
• 0.5 tsp Salt
• 2 tsp Ground cinnamon (divided for batter and frosting)
• 0.5 cup Unsalted butter (softened)
• 1 Egg (large, room temperature)
• 0.75 cup Whole milk
• 1 tsp Vanilla extract
• 3 cup Powdered sugar (for frosting)
• 1 cup Unsalted butter (for frosting)
• 1 cup Cinnamon Toast Crunch cereal (for topping and crushed into batter)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon.

3. 3

   In a separate large bowl or stand mixer, cream 1/2 cup of softened butter and the granulated sugar together until light and fluffy.

4. 4

   Add the egg and vanilla extract to the butter mixture and beat until well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. 6

   Fold in a handful of crushed Cinnamon Toast Crunch cereal into the batter for extra texture.

7. 7

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

8. 8

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

9. 9

   To make the frosting, beat 1 cup of softened butter until smooth. Gradually add the powdered sugar and remaining 1 teaspoon of cinnamon, beating until light and airy.

10. 10

    Pipe the frosting onto the cooled cupcakes and garnish with whole pieces of Cinnamon Toast Crunch cereal and an extra dusting of cinnamon sugar.

Notes

For a more intense cereal flavor, you can steep the milk in Cinnamon Toast Crunch cereal for 20 minutes before straining and using it in the batter.

Nutrition per serving

• dessert
• cupcakes
• baking
• cinnamon
• sweet
• kid-friendly