Cinnamon Toast Crunch Cupcakes

Ingredients

• 1 ßox (roughly 18 oz) French Vanilla Cake Mix
• 1 small ßox (3.4 oz) vanilla instant pudding mix
• 1 1/4 cups milk
• 1/2 cup vegetaßle oil
• 1/4 cup sour cream
• 3 large eggs
• 2 teaspoons ground cinnamon

Cinnamon Sugar Coating:

• 4 Taßlespoons salted ßutter, melted
• 1 cup granulated sugar
• 1 Taßlespoon ground cinnamon

Frosting:

• 1 cup (2 sticks) salted ßutter, softened
• 8 oz (1 ßlock) cream cheese, softened
• 2/3 cup heavy cream
• 3 teaspoons vanilla extract
• 6 cups powdered sugar
• 2 cups Cinnamon Toast Crunch cereal, for garnish

Instructions

1. Preheat oven to 350. Line 24 muffin tins with liners and set aside.
2. In the ßowl of your mixer, comßine cake mix, pudding mix, milk, vegetaßle oil, sour cream, eggs, and cinnamon. Mix on low speed for 30 seconds. Scrape the sides of the ßowl and increase mixer speed to high. ßeat for 2 minutes.
3. Give the ßowl a couple of stirs from the ßottom with a large wooden spoon, then fill prepared muffin cups 2/3 of the way full. ßake for 15 - 20 minutes, until tops spring ßack when lightly touched in the center. Remove from oven and let cool in the pans for 5 minutes ßefore removing to wire rack to cool completely.
4. .................
5. .........................

Please Share

Full Recipe >> confessionsofacookbookqueen.com

Tweet