Cinnamon Toast Crunch Cupcakes

There’s something about the smell of warm cinnamon sugar that instantly softens the edges of a long day.

These Cinnamon Toast Crunch Cupcakes are a cozy dessert that tastes like your favorite childhood cereal, transformed into fluffy vanilla-cinnamon cupcakes topped with a creamy, cinnamon-speckled frosting and crunchy cereal crumble.

They come together quickly—perfect when you need something impressive without spending hours in the kitchen.

They’re ideal for sweet-tooth fans, busy parents, and beginner bakers who want a fun, nostalgic treat that still looks party-ready.

I leaned on this recipe once when my nephew’s birthday cake collapsed an hour before his party; a fast batch of these cupcakes, piled high with frosting and cereal, absolutely saved the day and had the kids cheering.

They shine at birthday parties, casual get-togethers, last-minute dessert cravings, and easy entertaining.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with crushed Cinnamon Toast Crunch in every bite
• Captures nostalgic cereal-milk vibes in a grown-up, bakery-style cupcake
• Stays incredibly moist thanks to a buttery cinnamon sugar soak on top
• Pipes beautifully with fluffy cinnamon buttercream perfect for swirls and rosettes
• Impresses guests yet uses simple pantry ingredients and basic baking equipment

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accuracy
• 1 cup Cinnamon Toast Crunch cereal, finely crushed — crush just before using for best flavor
• 1 1/2 teaspoons baking powder — check it’s fresh for a good rise
• 1/2 teaspoon baking soda — helps balance the batter’s acidity
• 1/2 teaspoon fine salt — enhances overall flavor
• 1 teaspoon ground cinnamon — adjust to taste for more spice
• 1/2 cup unsalted butter, softened — bring to room temperature for easy creaming
• 3/4 cup granulated sugar — packs in sweetness and structure
• 1/4 cup light brown sugar, packed — adds moisture and caramel notes
• 2 large eggs, room temperature — mix in one at a time for better emulsification
• 1 teaspoon vanilla extract — use pure vanilla for best flavor
• 1 cup whole milk, room temperature — room temp helps batter mix smoothly
• 2 tablespoons unsalted butter, melted — base for the cinnamon sugar soak
• 2 tablespoons granulated sugar — creates a sweet crust on warm cupcakes
• 1/2 teaspoon ground cinnamon — infuses the soak with warm spice
• 1 cup unsalted butter, softened — forms the base of a rich frosting
• 3 cups powdered sugar, sifted — sifting prevents lumpy frosting
• 2 tablespoons heavy cream, plus more as needed — adjust for piping consistency
• 1 teaspoon vanilla extract — rounds out the frosting flavor
• 1/2 teaspoon ground cinnamon — gives the frosting a cinnamon kick
• 1/8 teaspoon fine salt — balances sweetness in the frosting
• 1/2 cup Cinnamon Toast Crunch cereal, roughly crushed — sprinkle on top for crunch
• 12 whole Cinnamon Toast Crunch cereal pieces — garnish each cupcake just before serving

Step-by-Step Method

Preheat and Prep Pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Set out butter, eggs, and milk to come to room temperature if they aren’t already. Gather all ingredients and equipment so they’re within reach. This helps the batter come together quickly and guarantees even baking and consistent cupcake texture.

Mix the Dry Ingredients

Whisk together the flour, finely crushed Cinnamon Toast Crunch, baking powder, baking soda, salt, and cinnamon in a medium bowl. Break up any cereal clumps. Keep the mixture light and airy by whisking rather than stirring heavily. Set aside.

Having the dry ingredients fully combined prevents overmixing once they’re added to the wet batter.

Cream Butter and Sugars

Beat the softened butter, granulated sugar, and brown sugar in a large bowl on medium speed. Mix for 2–3 minutes until the mixture looks pale, fluffy, and slightly increased in volume. Scrape down the bowl once or twice.

Proper creaming traps air in the batter, helping the cupcakes rise light and tender.

Add Eggs and Vanilla

Add eggs one at a time to the creamed mixture. Beat well after each egg until fully incorporated, scraping the bowl as needed. Mix in the vanilla extract just until combined.

Avoid beating too long once eggs are added to keep the batter from becoming dense. The mixture should look smooth and uniform.

Alternate Dry Ingredients and Milk

Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry mixture. Mix on low speed just until each addition is incorporated before adding the next.

Stop mixing as soon as the batter looks smooth. Overmixing at this stage can lead to tough cupcakes instead of tender ones.

Portion and Bake Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Tap the pan lightly on the counter to release air bubbles. Bake for 16–18 minutes, rotating the pan once if needed.

Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.

Make the Cinnamon Sugar Soak

Stir together melted butter, granulated sugar, and cinnamon in a small bowl while cupcakes bake. Mix until the sugar is evenly moistened and the cinnamon is fully dispersed. Keep the mixture nearby.

It should remain fluid but slightly thick. If it begins to firm, give it a quick stir just before brushing onto the warm cupcakes.

Brush Warm Cupcakes

Let cupcakes cool in the pan for 5 minutes after baking. While they’re still warm, lightly brush the tops with the cinnamon sugar soak. Use a gentle hand so they don’t become soggy.

The warm cupcakes will absorb the buttery mixture, adding flavor and moisture. Transfer cupcakes to a wire rack to cool completely.

Beat the Butter for Frosting

Start the frosting by beating softened butter in a large bowl on medium-high speed. Whip for about 2 minutes until pale, creamy, and slightly fluffy. Scrape the sides and bottom of the bowl once to ensure even texture.

Properly whipped butter forms a smooth base that helps the powdered sugar incorporate without lumps.

Add Sugar and Flavorings

Gradually add powdered sugar, about 1/2 cup at a time, mixing on low until just incorporated. Increase the speed to medium after each addition until smooth. Add heavy cream, vanilla, cinnamon, and salt.

Beat on medium-high for 2–3 minutes until light and fluffy. If frosting seems too thick, add a bit more cream for a pipeable consistency.

Cool, Pipe, and Garnish

Guarantee cupcakes are completely cool before frosting. Transfer frosting to a piping bag fitted with a large tip. Pipe a generous swirl on each cupcake.

Sprinkle with roughly crushed Cinnamon Toast Crunch for crunch and flavor. Finish by placing one whole cereal piece on top of each cupcake. Serve shortly after decorating for the crispiest garnish.

Ingredient Swaps

• Use any crunchy cinnamon cereal if you can’t find Cinnamon Toast Crunch, or replace it with ½ cup extra flour plus ½ cup finely ground graham crackers.
• For dairy-free: swap butter for vegan butter (stick style), whole milk for oat or almond milk, and heavy cream in the frosting for canned coconut cream.
• For egg-free: replace each egg with ¼ cup unsweetened applesauce or a commercial egg replacer.
• On a budget, use all granulated sugar instead of combining white and brown, and skip the garnish cereal or use a light cinnamon-sugar dusting instead.

You Must Know

– Scale – For a crowd, double all ingredients exactly for 24 cupcakes and use two pans on the center rack, rotating halfway through the 16–18 minute bake window.

Aim to fill each liner two-thirds full so they rise evenly without overflowing.

Serving Tips

• Serve on a white platter so the cinnamon-speckled frosting and cereal really pop.
• Pair with cold milk shots or mini milk bottles for nostalgic cereal-breakfast vibes.
• Add a light dusting of cinnamon sugar on the plate for a bakery-style presentation.
• Arrange cupcakes in concentric circles on a cake stand for an eye-catching dessert centerpiece.
• Serve alongside fresh berries to cut the sweetness and add color and freshness.

Storage & Make-Ahead

Store frosted cupcakes in an airtight container in the fridge for up to 3–4 days.

Bring to room temperature before serving.

For make-ahead, bake cupcakes a day early and frost just before serving to keep the cereal crisp.

Unfrosted cupcakes freeze well, tightly wrapped, for up to 2 months.

Reheating

Reheat unfrosted cupcakes briefly: microwave 5–10 seconds, or warm in a 300°F (150°C) oven for 5–8 minutes.

Avoid stovetop reheating; always remove or add frosting after warming.

Cereal-Box Mascot Nostalgia

When I swirl that cinnamon-flecked frosting on each cupcake, my mind drifts back to sleepy Saturday mornings, feet tucked under me on the couch, staring at those mischievous Cinnamon Toast Crunch squares on the box like they were tiny cartoon friends guarding my bowl. The TV hummed softly, but I was really reading the box, tracing the glossy edges with cereal-dusted fingers.

Now, when I press a crisp square into the plush frosting, I feel that same simple thrill. The cereal’s rough corners scratch lightly against my fingertips, while the icing gives way like a pillow. You and I both know it’s just sugar and crunch, yet it feels like placing a tiny mascot crown on each cupcake.

Final Thoughts

Give these Cinnamon Toast Crunch Cupcakes a try and bring a fun, nostalgic twist to your dessert table.

Don’t be afraid to tweak the cinnamon level or toppings to make them perfectly your own!

Frequently Asked Questions

Can I Make These Cupcakes Without a Stand Mixer or Electric Hand Mixer?

Yes, you can. I’d whisk the batter by hand in a deep bowl, feeling it thicken silk-smooth, butter softening under warmth, sugar gritting then dissolving, the kitchen quiet except for gentle stirring and cozy oven heat.

How Do I Convert This Recipe to a Two-Layer 8-Inch Cake?

You’ll double everything, pour into two greased, floured 8‑inch pans, and bake at 350°F for about 25–30 minutes. I’d brush warm layers with soak, then blanket them in soft, cinnamon‑spiced frosting.

Are There High-Altitude Adjustments Needed for These Cupcakes to Rise Properly?

Yes—at high altitude I’d tweak gently. I’d add 2 tablespoons flour, cut sugar by 1–2 tablespoons, increase oven to 365°F, and reduce baking powder slightly, so your batter climbs and domes like soft sunlit hills.

Can I Freeze the Frosted Cupcakes Without Ruining the Cereal Topping Texture?

You can, but I wouldn’t if you care about that shattery crunch; freezing turns it soft. I’d freeze the frosted cakes bare, then crown them with fresh cereal, feeling each crisp piece crackle under your fingers.

What’s the Best Way to Transport These Cupcakes Without the Frosting Getting Smashed?

I’d tuck them into a deep cupcake carrier so frosting domes sit untouched, chill until firm, then nestle the box flat in your car, wrapped in a soft towel that cradles every delicate swirl.