To make going back to work last week a little more bearable, and to celebrate a coworker’s half birthday, I made cupcakes. I recently started following her on Pinterest, which was great, because it meant I didn’t have to ask her what kind she wanted, I could figure it out for myself. She had several options that caught my attention:
But in the end, Cinnamon Toast Crunch Cupcakes won out, because (and this is where I got selfish) Cinnamon Toast Crunch is my favorite junky cereal.
If you’re dreading something, dear readers, may I recommend bringing cupcakes to the table. It certainly helped here.
To make 18 Cinnamon Toast Crunch cupcakes, you will need:
For the cupcakes:
Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
In a large bowl, gently combine eggs, oil, buttermilk and vanilla. Mix in sour cream. Add cake mix and cinnamon and mix until smooth. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
For the frosting:
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 or frost onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.