CINNAMON TOAST CRUNCH CUPCAKES
Ingredients
TOPPING
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- Cinnamon Toast Crunch Cereal
CINNAMON CUPCAKES
- 3 cups cake flour
- 1 3/4 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 cups unsalted butter, room temperature
- 1 cup whole milk
- 3 eggs
- 1 tablespoon vanilla extract
CREAM CHEESE FROSTING
- 1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
- 6 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
- 1/2 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- Blue food coloring
Instructions
FOR THE TOPPING:
- Combine sugar and cinnamon in a small bowl. Set aside.
FOR THE CUPCAKES:
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
- In a bowl with an electric mixer fitted with a paddle attachment, combine flour, sugar, baking powder and cinnamon on a low speed.
- Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
- Scrape down the sides of the bowl and add eggs and vanilla extract. Beat on medium speed until it is just combined.
- Using a medium ice cream scoop, scoop batter into cupcake liners.
- Bake for 16-18 minutes, or until wooden toothpick comes out clean.
- Using a fork or a offset spatula, take cupcakes out of the pan.
- While they are still warm, dunk the cupcake into the cinnamon sugar topping. Set aside to cool.
FOR THE FROSTING:
- Using a stand mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.
- Mix in vanilla extract. Add powdered sugar and beat until smooth, light and fluffy.
- Add a few drops of blue food coloring. Mix until combined.
- Frost cupcakes. Sprinkle with cinnamon sugar topping and add Cinnamon Toast Crunch on top.
Notes
*Makes 24 cupcakes