Cinnamon toast cupcakes

Recipe time! 
Cinnamon toast cupcakes with cinnamon toast crunch cream cheese frosting – adapted from Your cup of cake
Yields 24 cupcakes

What you’ll need:
(For the cupcakes)

  • 1 ½ cups superfine sugar
  • 3 cups self-rising flour
  • 1 ½ tsps baking powder
  • 1 ½ teaspoon cinnamon
  • 3 eggs
  • 1/3 cup oil
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream

(For the frosting)

  • 1 8oz package of cream cheese
  • 1 stick (½ cup) unsalted butter
  • 3 cups of confectioners sugar
  • 1 tsp vanilla extract
  • 2/3 cup crushed (like, really finely crushed) cinnamon toast crunch

The How-to:

  • Preheat your oven to 350 deg F
  • Whisk the dry ingredients together in a small bowl!
  • Mix the eggs, oil, buttermilk & vanilla together in a large bowl – once combined, add the sour cream.
  • Mix the dry ingredients into the large bowl!
  • Scoop 2/3 full cups into a cupcake tray and bake for 15-18 minutes (17 was bueno for me) 
  • For the frosting: Whip together the butter/cream cheese before adding anything else to make sure it’s smooth. Add the sugar and vanilla and mix until combined, then add the crushed cereal. Boom. Cinnamon sugary goodness.
    Add a few bites of cinnamon toast crunch to the top of your cupcakes for some extra pizzazz! Woop woop!

Until next time – Bakerhi signing off <3

About Rhi

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