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Frosted Toast Crunch™ Cupcakes

Frosted Toast Crunch™ Cupcakes
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 24
Crushed frosted toast crunch cereal is added to Betty Crocker™ Super Moist™ yellow cake mix for a butter-cream frosted, breakfast-inspired treat.
By Jessica Walker
Updated March 7, 2013



  • 1 box Betty Crocker™ Super Moist™ 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


  • 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.

  • 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.

No nutrition information available for this recipe
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