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Frosted Toast Crunch™ Cupcakes

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Frosted Toast Crunch™ Cupcakes
  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 24
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Crushed frosted toast crunch cereal is added to Betty Crocker SuperMoist yellow cake mix for a butter-cream frosted, breakfast-inspired treat.

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1
cup crushed Frosted Toast Crunch™ cereal

Frosting

1/3
cup butter, softened
3
cups powdered sugar
3
tablespoons milk
1
teaspoon vanilla
1/4
teaspoon ground cinnamon

Garnish, if desired

24
pieces Frosted Toast Crunch™ cereal

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
  • 3 Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
  • 5 Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.
Tips  

Love cinnamon? Add more cinnamon to the frosting to suit your taste.

Cinnamon Toast Crunch® cereal can be used instead of Frosted Toast Crunch™ cereal.

For the garnish, you can crush the cereal and sprinkle it over the frosting, if you prefer.

Nutrition Information 
No nutrition information available for this recipe
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