Cinnamon Toast Crunch Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 3 cups Powdered sugar
  • 2 tsp Vanilla
  • 1 Vanilla cake mix

• Oils & Vinegars

  • 1/3 cup Oil

• Bread & Baked Goods

  • 2/3 cup Cinnamon toast crunch, powder

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Buttermilk
  • 8 oz Cream cheese
  • 3/4 cup Sour cream

Found on yourcupofcake.com

Ingredients

• 3 eggs
• 1/3 cup oil
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• ¾ cup sour cream
• Vanilla Cake Mix (not white cake mix)
• 1 ½ teaspoon cinnamon
• (There used to be cereal pieces in the batter, but that has been removed due to comments saying its better without it)
• 8 oz cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla
• 3 cups powdered sugar
• 2/3 cup Cinnamon Toast Crunch powder
• (Crush the cereal in a bag and then sift out 2/3 cup)

Directions

• 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
• 2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
• 3. Mix in sour cream.
• 4. Add cake mix and cinnamon and mix until smooth.
• 5. Stir in lightly crushed cereal.
• 6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
• 7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
• 8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.