Enjoy the nostalgic tastes of Cinnamon Toast Crunch cereal with these tasty cupcakes. Every bite tastes different because of the crushed cereal, which gives it a burst of cinnamon flavor. Great for dessert or breakfast!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups Cinnamon Toast Crunch cereal, crushed. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup Cinnamon Toast Crunch cereal, for decoration.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Pulse the 1 1/2 cups of Cinnamon Toast Crunch cereal in a food processor until it turns into small crumbs. Crush the cereal and mix it with the flour, baking powder, baking soda, and salt in a bowl. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the dry ingredients into the wet ingredients slowly, adding buttermilk in between each addition. Mix the dry ingredients in at the beginning and end, until they are just combined. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the cupcakes cool in the muffin tin. Then, move them to a wire rack to cool completely. Cover the cupcakes with your favorite frosting once they are cool, and then sprinkle the last 1/2 cup of Cinnamon Toast Crunch cereal on top to make them look nice. Serve your tasty Cinnamon Toast Crunch cupcakes and enjoy them!
Prep Time: 20 minutes
Cook Time: 18 minutes
grimes teacher librarian
