Cinnamon Toast Crunch Cupcakes
Equipment
- 2 Mixing bowls
- 1 stand mixer or hand mixer
- 1 Spatula
- 1 Whisk
- 1 12-cup muffin pan
- 12 paper cupcake liners
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag
- 1 large piping tip
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup Cinnamon Toast Crunch cereal finely crushed
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk room temperature
- 2 tablespoon unsalted butter melted
- 2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 2 tablespoon heavy cream plus more as needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 1/2 cup Cinnamon Toast Crunch cereal roughly crushed
- 12 whole Cinnamon Toast Crunch cereal pieces
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl whisk together the flour, finely crushed cereal, baking powder, baking soda, salt, and cinnamon.
- In a large bowl beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients, mixing on low until just combined.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the cupcakes bake, stir together the melted butter, granulated sugar, and cinnamon in a small bowl to make the cinnamon sugar soak.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
- While still warm, brush the tops of the cupcakes lightly with the cinnamon sugar soak, then transfer them to a wire rack to cool completely, about 30 to 40 minutes.
- For the frosting, beat the softened butter in a large bowl on medium-high speed until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing on low until incorporated, then increasing to medium speed until smooth.
- Add the heavy cream, vanilla, cinnamon, and salt, then beat on medium-high speed for 2 to 3 minutes until light and fluffy, adding a bit more cream if needed for a pipeable consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a large tip and pipe a generous swirl onto each cupcake.
- Sprinkle the frosted cupcakes with the roughly crushed cereal and top each with one whole cereal piece as garnish.
Notes
For best results, crush the cereal just before using so it stays crisp, and avoid overmixing the batter after adding the flour to keep the cupcakes tender. Room-temperature ingredients help the batter emulsify and rise evenly, so pull butter, eggs, and milk out of the fridge 30 minutes ahead. If you need to make them in advance, bake the cupcakes a day early, store them covered at room temperature, and frost shortly before serving to prevent the cereal garnish from getting soggy. You can adjust the cinnamon level in both the batter and frosting to taste, and if your frosting becomes too soft while piping, chill it for 10 to 15 minutes to firm it back up.
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