Cinnamon Toast Crunch Cupcakes

Indulge in the ultimate treat with our Cinnamon Toast Crunch Cupcakes recipe – a delightful blend of cinnamon spice and everything nice!

Today, we invite you on an adventure exploring childhood nostalgia with our irresistible Cinnamon Toast Crunch Cupcakes recipe—a delightful twist on a classic American cereal and an all-time favourite among kids and adults alike.

Inspired by the cherished memories of Saturday morning cartoons paired with that oh-so-crunchy and sugary bowl of cereal, we’ve concocted a treat that resurrects the joys of youth with a touch of gourmet pleasure.

Envision sinking your teeth into a moist and fluffy cupcake base, each bite whisking you back to those carefree days.

Equipment Needed for These Cupcakes

• 1 large piping bag
• Large star piping tip
• 1 medium cookie scoop
• 1 cookie sheet
• Silicone mat or parchment paper
• Stand mixer or large bowl with whisk
• Muffin pan
• Cupcake liners

Ingredients for Cinnamon Toast Crunch Cupcakes

Cake mix – If you have trouble finding the cinnamon toast crunch cake mix you can use vanilla cake mix, and add 2 teaspoons of cinnamon, along with a half cup of crushed cereal.

Butter – Unsalted butter is best but salted butter works well too.

Sugar – Icing sugar is needed for making the frosting.

Cream – Using heavy cream will give the best texture for the frosting, but you can use milk instead.

Vanilla – Pure vanilla extract is best, but artificial vanilla is fine too.

Cereal – You will want both regular cinnamon toast crunch cereal, as well as the cinnamon toast crunch minis cereal. If you can’t find the minis, just use more regular cinnamon toast crunch for the garnish.

Looking for More Fun Cupcake Recipes?

Check out more of my favourite cupcakes!

This decadent Twix cupcakes recipe features a from-scratch recipe for the chocolate cupcakes and a luscious caramel buttercream all topped off with caramel sauce and pieces of Twix.

Capture all the flavours of Cherry Coke with these scrumptious Cherry Coke Cupcakes!

Indulge in the nostalgic blend of rich root beer and creamy vanilla with our Root Beer Float Cupcakes recipe!

How to Make Cinnamon Toast Crunch Cupcakes

Yields: 18 Cupcakes | Prep Time: 45 minutes | Bake time : 21 minutes

Ingredients:

• 1 box cinnamon toast crunch cake mix + ingredients to prepare
• 2 Cups unsalted butter, softened
• 5 cups powdered sugar
• 6 tablespoons heavy whipping cream
• 1 tablespoon pure vanilla extract
• 3 cups mini cinnamon toast crunch cereal, crushed
• 1 cup mini cinnamon toast crunch, for the garnish

Directions:

Preheat oven to 350 degrees Fahrenheit and place the cupcake liners into the cupcake pan.

Prepare the cake mix as cupcakes as directed on the box then allow to cool completely.

Using a stand mixer, beat the butter, powdered sugar, heavy whipping cream, and vanilla
until combined, creamy and holds a peak.

Scoop 1 ½ cups of frosting into a piping bag fitted with a large star tip.

Mix 1 ½ cups crushed cinnamon toast cereal into the frosting left in the mixing bowl.

Take a cookie scoop and scoop a mound of cinnamon toast frosting onto each cupcake.

Flip the cupcakes upside down and lightly press the cupcake down on the prepared sheet pan to flatten the frosting into thick discs.

Place the cookie sheet into the freezer for 10 minutes to chill.

Place the remaining 1 ½ cups crushed cereal into a bowl. Peel the cupcakes from the sheet pan, and coat the frosting with the crushed cereal.

Pipe a dollop of frosting in the center, then sprinkle more cereal on top.