Cinnamon Toast Crunch Cupcakes

I love cupcakes and I LOVE cereal so what could be better than a recipe that combines both? Nothing that I had come across until I tried these cupcakes. These cinnamon-y cupcakes are moist and the Cinnamon Toast Crunch Buttercream is a stroke of genius. Yum!

Cinnamon Cupcakes

For the cupcakes
3 eggs
1/3 cup oil
¾ cup milk
1 teaspoon vanilla extract
¾ cup sour cream
Yellow cake mix
1 ½ teaspoon cinnamon

Cinnamon Toast Crunch Buttercream
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder (measure into a bag and CRUSH it)
2 to 3 tablespoons milk

Recipe developed from Your Cup of Cake 
  1. Whisk together the eggs and oil. Mix in the milk, vanilla, and sour cream. Add the cake mix and cinnamon and mix until smooth.
  2. Fill greased cupcake tins (or you can use cupcake liners) ¾ full and bake for 12 to 15 minutes at 375 F.
  3. Make the buttercream by beating cream cheese and butter together until light. Add the vanilla, powdered sugar, crushed cereal, and beat until smooth.  Add enough milk to get a spreadable consistency.
  4. Frost cupcakes and enjoy!

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