Frosted Toast Crunch™ Cupcakes

Frosted Toast Crunch™ Cupcakes

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

Prep Time

15

Minutes

Total Time

1:20

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Love cinnamon? Add more cinnamon to the frosting to suit your taste.
Cinnamon Toast Crunch® cereal can be used instead of Frosted Toast Crunch™ cereal.
For the garnish, you can crush the cereal and sprinkle it over the frosting, if you prefer.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.