Cinnamon Toast Crunch Cupcakes Serve as Breakfast and Dessert

February 19, 2012

Cinnamon Toast Crunch cupcakes from BS' in the Kitchen can be eaten for breakfast or dessert.  A box of French vanilla cake mix is dressed up with the addition of melted butter, brown sugar, and cinnamon.  The cupcakes are then frosted with a silky buttercream icing made with Cinnamon Toast Crunch cereal crumbs.  Each bite of these scrumptious cupcakes will make you feel like you are eating your favorite childhood cereal.  Cinnamon Toast Crunch cupcake are a treat that everyone can enjoy.


1 French Vanilla cake mix
1/2 cup melted butter
3 tsp vanilla
3 eggs
1/2 cup milk
1/2 cup water
1 tbsp cinnamon
Brown sugar to top cupcakes

Buttercream Icing:
1 1/2 cups butter (room temperature)
1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
5 tsp vanilla
1 tsp Wilton butter flavouring
4-5 cups icing sugar
2 tbsp condensed milk
4 tbsp brown sugar
1 1/2 tsp cinnamon Whipped cream to texture if you don’t like a heavier buttercream icing

For full recipe instructions, click here.

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