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!
For the cupcakes
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
- Whisk together the eggs and oil. Mix in the milk, vanilla, and sour cream. Add the cake mix and cinnamon and mix until smooth.
- Fill greased cupcake tins (or you can use cupcake liners) ¾ full and bake for 12 to 15 minutes at 375 F.
- 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.
- Frost cupcakes and enjoy!