Cinnamon Toast Crunch Cupcakes

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Baking with Melissa:
Cinnamon Toast Crunch Cupcakes

These Cupcakes TASTE amazing! This is an easy “almost homemade” recipe for Cinnamon Toast Crunch Cupcakes! Sure to add the WOW factor to your next event!!!

Ingredients for Cake:

  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • French Vanilla cake mix (not white cake)
  • 1 1/2 tsp cinnamon

Ingredients for Frosting:

  • 8 oz cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 2/3 cup Cinnamon Toast Crunch (crushed up into a powder)
  • 2 tbsp of milk (use only IF frosting is too thick)


  1. Preheat the oven to 350 degrees
  2. Line pans with cupcake liners
  3. In a large bowl, combine eggs, oil, buttermilk and vanilla
  4. Mix in sour cream
  5. Add cake mix and cinnamon and mix until smooth
  6. Fill cupcake liners 3/4 full and bake full sized cupcakes for 15-18 minutes or until tooth pick comes out clean (bake mini cupcakes for half the time)
  7. Frosting: Beat cream cheese and butter until fluffy
  8. Add Cinnamon Toast Crunch powder, vanilla and powdered sugar (adjust with milk IF needed)
  9. Pipe frosting onto cooled cupcakes and top with cinnamon sugar (or finely crushed up cereal) and Cinnamon Toast Crunch Squares

Note: yields 24 full size cupcakes

Watch the video for Cinnamon Toast Crunch Cupcakes that I shot with here!

Cinnamon Toast Crunch Cupcakes — powered by ehow


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