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Cinnamon Toast Crunch® Cupcakes

July 18, 2013
Finished Cinnamon Toast Crunch

I love Cinnamon Toast Crunch®!  I have for a number of years at least. My fantastic mother didn’t let me eat junk for breakfast so I didn’t really get any sugary cereal unless it was summer at the Grandparents or later in college. Now, it’s my favorite cereal.

If you read this blog regularly you know I love to bake. What sounds better than Cinnamon Toast Crunch® Cupcakes, right? Right!  So I set about making these. They are pretty close too. The cake tastes like the cereal and the icing is a nice counterpoint with its tangy sweetness.  One word of warning, don’t garnish with your whole cereal until ready to serve, or the pieces will get soft rather than fantastically crunchy like they should be.

 

Ingredients:Cinnamon Toast Crunch

  •  1 cup all-purpose flour
  • ½ cup crushed cinnamon cereal, crushed fine
    1 cup granulated sugar
  • ½ teaspoon cinnamon
    1½ teaspoons baking powder
    ½ teaspoon fine sea salt
    1 stick of softened butter
    ¼ cup milk
    2 large room temperature eggs
    1 teaspoon vanilla extract
  •  Your favorite cream cheese icing
  • 12 whole squares of cinnamon cereal
  • Cinnamon & Sugar for dusting

 

Prepare normally, that is: Cream butter and sugar. Beat in eggs one at the time until combined and beat in vanilla. Combine dry ingredients. Alternate adding dry ingredients and milk until you’re out of both.

Cinnamon Toast Crunch Batter

Spoon batter into 12 prepared muffin tin cups. I use paper wrappers instead of greasing the pan. Pop in a 350 degree oven for 22 – 26 minutes on the center rack. Test with a toothpick for doneness.

Baked Cinnamon Toast Crunch Cupcakes

Ice with your cream cheese icing. Dust with a mix of granulated white sugar and cinnamon and garnish with a square of cereal.

Devour!

Now to see if I can create a Cap N’ mini cupcake that doesn’t shred the roof of your mouth. Stay tuned!

Finished Cinnamon Toast Crunch

 

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