Cinnamon Toast Crunch Cupcakes {guest post}

I certainly have been blessed with sisters who love to bake! My youngest sister, Eliza (we’re 10 years apart) is definitely a tried-and-true baker. Every time Logan and I come into town, she’s always got a new pastry that she whipped up ready for us to try! Oh, and she’s a master at cute cake pops. Just saying. ๐Ÿ˜€ย 

When Eliza and my mom came and stayed with Liam and me for the first week after he was born, Eliza went straight to the house cleaning and making these. I hope you enjoy her post as much as I do!

Bonjour! I am Eliza, Caroline’s baby sister and Liam’s aunt. When Liam was born, I stayed with the new family for a week. I cleaned their house (I love cleaning, something I picked up from Caroline.) and baked cupcakes while Caroline and Logan enjoyed their precious baby.

I made these Cinnamon Toast Crunch Cupcakes. They are super yummy! Here is the recipe, and… Bon appรฉtit!

Cinnamon Toast Crunch Cupcakes

slightly adapted from Your Cup of Cake

Cupcakes:

Ingredients

  • 3 eggs
  • 1/3 cup canola oil
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup reduced fat sour cream
  • 1 package of vanilla cake mix
  • 1 1/2 teaspoon ground cinnamon
How-To
  1. Line the pan with twenty cupcake liners and preheat the oven to 350ยฐF.
  2. In a large bowl, mix together the wet ingredients starting with the eggs, oil, milk, lemon juice, and vanilla extract. Then add the sour cream.
  3. In the same bowl, combine the vanilla cake mix and cinnamon until the batter appears to be even throughout.
  4. Load the cupcake liners three quarters of the way full, and let them bake for approximately 18 minutes.

Buttercream:

Ingredients

  • 8 ounces reduced fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2/3 cup Cinnamon Toast Crunch, crushed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

How-To

  1. With a mixer, combine the cream cheese and butter until light and fluffy.
  2. Add in the finely crushed cereal and cinnamon, then mix in the vanilla and powdered sugar. If the consistency needs adjusting, add either more powdered sugar or milk.
  3. Once the cupcakes have cooled, pipe on the buttercream icing, and top the cupcakes with cinnamon sugar and cinnamon toast crunch pieces. Enjoy!

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16 comments

  1. This look so appetizing! The bf loves cinnamon toast crunch flavored snacks and treats! I’ll have to make this one of these days… and surprise him!

  2. Way to go on Eliza’s first guest post!!! I remember her baking these when I came over to meet Liam for the first time. The house smelled so yummy! I bet Liam will be great in the kitchen with the best foodie mom (Caroline) and all these wonderful baking aunts ๐Ÿ™‚

  3. Aww, what a nice sister you are! I wish I had a bit of you in me. I HATE cleaning. I just want to bake all day and then plop in bed.

    These cupcakes look amazing! Perfect piping. And cinnamon toast crunch? Oh my gosh. I haven’t had that in years. I wish we had it in Germany!

    Did you take the pictures? They look just like Caroline’s! ๐Ÿ™‚

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