Cinnamon Toast Crunch Cupcakes

Soft cinnamon cupcakes topped with creamy frosting and a crunchy cereal coating – these Cinnamon Toast Crunch Cupcakes are a must-try!

If you love the nostalgic taste of Cinnamon Toast Crunch cereal, these cupcakes are a must-try!

They’re soft, fluffy, and packed with sweet cinnamon flavour, topped with a creamy frosting that’s coated in crushed cereal for the perfect crunch.

Whether you’re making them for a birthday, party, or just because, these cupcakes are sure to be a crowd-pleaser.

Tips for the BEST Cupcakes

• Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smoother batter.
• Extra Crunch: Add a sprinkle of crushed cereal into the cupcake batter before baking.
• Piping Tip Choice: Use a large open star tip for a decorative swirl of frosting.
• Make-Ahead Option: Bake the cupcakes a day in advance and frost them before serving.

Storage Instructions

Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve.

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.

Refrigerator: Frosted cupcakes can be stored in the fridge for up to 3 days. Let them sit at room temperature before serving.

Equipment Needed

• 1 large piping bag with a star tip
• 1 medium cookie scoop
• 1 cookie sheet with a silicone mat

Ingredients & Substitutions

• Cake Mix: If Cinnamon Toast Crunch cake mix isn’t available, use vanilla cake mix and add 1 tsp cinnamon and ¼ cup crushed cereal.
• Milk: Substitute with buttermilk for extra moisture or a plant-based milk alternative.
• Butter: Swap with vegetable oil if needed for the cake. Do not substitute in the frosting.
• Heavy Cream: Half-and-half or whole milk can be used in the frosting for a lighter texture.
• Cinnamon Toast Crunch: Graham cracker crumbs work as an alternative topping.

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Cinnamon Toast Crunch Cupcakes

Yields: 18 Cupcakes | Prep time: 45 minutes | Cake time: 21 minutes

Ingredients:

Cupcakes:

• 1 box Cinnamon Toast Crunch cake mix
• 3 large eggs
• 1 cup whole milk
• ½ cup unsalted butter, softened

Vanilla Frosting:

• 2 cups unsalted butter, softened
• 5 cups powdered sugar
• 6 tbsp heavy whipping cream
• 1 tbsp pure vanilla extract
• 3 cups crushed mini Cinnamon Toast Crunch cereal
• 1 cup mini Cinnamon Toast Crunch for garnish

Directions:

Cupcakes:

1. Preheat oven to 350°F and line a cupcake pan with liners.
2. In a standing mixer, beat the cake mix, eggs, milk, and butter until smooth and combined.
3. Fill liners ¾ full and bake for 21 minutes.
4. Remove from oven and allow to cool completely.

Frosting:

1. Line a cookie sheet with a silicone mat.
2. In a standing mixer, beat the butter, powdered sugar, heavy whipping cream, and vanilla until creamy and peaks form.
3. Scoop 1 ½ cups of frosting into the piping bag.
4. Mix 1 ½ cups of crushed Cinnamon Toast Crunch into the remaining frosting in the mixing bowl.
5. Use a cookie scoop to place a mound of frosting onto each cupcake.
6. Flip each cupcake upside down and gently press to flatten the frosting into a thick disk.
7. Repeat with all cupcakes, then place them on the prepared cookie sheet and freeze for 10 minutes.
8. Pour the remaining 1 ½ cups of crushed cereal into a bowl.
9. Peel each cupcake from the silicone mat and roll the frosting in the crushed cereal.
10. Pipe a small dollop of frosting in the center of each cupcake and sprinkle with more cereal.