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Cinnamon Toast Crunch

Course: Dessert
Cuisine: American
Keyword: Cinnamon, Cupcakes, Dessert, Sugar, Vanilla

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.