Cinnamon Toast Crunch Cupcakes :)

My friend Nicki and I decided to try out these cinnamon toast crunch cupcakes from www.yourcupofcake.com.  They were really fun to make, but I think I would make the frosting a little lighter next time...maybe less cream cheese.

So to start out here are all the ingredients

It isn't really one of those recipes you make with the stuff you have in your fridge and pantry. We definitely had to go out and pick this stuff up from the store.

So to start preheat your oven to 350 degrees.

In a bowl combine the eggs, oil, buttermilk, and vanilla

Mix in the sour cream then the cake mix and cinnamon...

now find a pretty friend and make her stir it!

Stir in the crushed cereal and then start filling the cupcake liners 3/4 full 

Bake for around 15 minutes. Stick a tooth pick in and see if it comes out clean to make sure it's done :)

We obviously couldn't decide which cupcake liners to use

When you are all finished whip up nice frosting with some crushed cinnamon toast crunch and voila!

Cinnamon Cake:

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

Directions

1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.

2. In a large bowl combine eggs, oil, buttermilk and vanilla.

3. Mix in the sour cream.

4. Add cake mix and cinnamon and mix until combined

5. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean


Cinnamon Toast Crunch Buttercream:

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

2/3 cup crushed Cinnamon Toast Crunch powder (or generic brand like us)

Directions

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

Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.