I’ve been looking forward to making these since I first pinned the recipe months ago. What’s not to love? Cinnamon Toast Crunch, cupcakes, buttercream. Yum!
They were a huge hit- at home, at Nate’s work and at my work.
The original recipe: http://bsinthekitchen.com/cinnamon-toast-crunch-cupcakes/
So delicious!
Ingredients:
For the cupcakes:
1 box French Vanilla cupcake mix
1/2 cup melted butter
3 tsp vanilla
3 eggs
1/2 cup milk
1/2 cup water
1 Tbsp cinnamon
Cupcake ingredients
For the icing:
1 1/2 cup room temperature unsalted butter
1 3/4 cup Cinnamon Toast Crunch crumbs
5 tsp vanilla
4-5 cups powdered sugar
2 Tbsp condensed milk
4 Tbsp brown sugar
1 1/2 tsp cinnamon
Icing ingredients
Instructions:
1. Preheat oven to 350.
2. Mix all cupcake ingredients together and pour into liners and bake 13-15 minutes.
3. Allow cupcakes to cool completely before icing.
Cupcakes cooling
4. While the cupcakes cool, mix the icing ingredients. I really recommend using a stand mixer. It make a huge difference from my last attempt to use a hand mixer for a buttercream icing and it was much less painful than trying to mix it by hand!
Yum!
5. Pipe the frosting on top of the cupcakes. I do this by spooning it into a big ziplock bag then cutting off one of the bottom corners. No fancy piping bags for me!
What a pretty bunch of cupcakes
Verdict: These were SO GOOD and actually pretty easy! I will definitely be making these again.
Fur And Away 