Cinnamon Toast Cupcakes! Do you remember eating cinnamon toast crunch on a crisp Saturday morning as you watched cartoons? You were THE coolest kid on the block. For this reason, I decided to make a recipe that blends my love of being a kid and cupcakes. These cupcakes are great because they are individual sized. Most importantly, this makes them less intimidating to tackle than cutting yourself a piece of cake. These were super easy to make! And tasted just like cinnamon toast crunch. I used a 2D tip to frost and topped it off with some cinnamon toast crunch.
This recipe is borrowed from our friends at MamaNeedsaCake.
Cinnamon Toast Crunch
Ingredients
- 2 cup all purpose flour
- 1 1/4 cup sugar
- 1 3/4 tsp cinnamon
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup salted butter room temperature
- 3 egg whites
- 2 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 TBSP Cinnamon
- 1/4 cup Sugar
Vanilla Cinnamon Sugar Frosting
- 1/2 cup butter softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 3 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
For cupcakes
- Preheat oven to 350 degrees.
- Mix together flour, cinnamon, sugar, baking soda, and baking powder in mixing bowl. I use my electric mixer.
- Add butter (room temperature), egg whites, sour cream, vanilla, and milk - Mix until smooth.
- Mix remaining cinnamon and sugar in a bowl. Set aside. Add cupcake liners to cupcake pan. Place 1 tbsp of batter into each cupcake liner. Repeat steps until liners are half way full. Sprinkle a little more cinnamon sugar mixture on top of half-filled liners
- Bake for 16-18 minutes, or until a toothpick comes out clean
- Allow to cool for a few minutes
For the Frosting
- Mix room temperature butter and shortening until smooth. Add 1 tsp of vanilla, mix until well blended. Add 1 tsp of vanilla and the cinnamon until well blended
- Add powdered sugar one cup at a time and mix until well blended.
- Add in milk 1 tbsp at a time. Add until right consistency.
- Pipe cupcakes with frosting.
