Frosted Toast Crunch™ Cupcakes

Blogger Jessica Walker from Lil Miss Bossy uses Frosted Toast Crunch™ cereal to create vanilla- and cinnamon-flavored cupcakes.

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Prep Time 15 min
Total Time 1 hr 20 min
Servings 24

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® yellow cake mix

1 1/4: cups water

1/3: cup vegetable oil

3: eggs

1: teaspoon vanilla

1/2: teaspoon ground cinnamon

1: cup crushed Frosted Toast Crunch™ cereal

Frosting

1/3: cup butter, softened

3: cups powdered sugar

3: tablespoons milk

1: teaspoon vanilla

1/4: teaspoon ground cinnamon

Garnish, if desired

24: pieces Frosted Toast Crunch™ cereal

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
3 Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4 In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
5 Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.