Cinnamon Toast Crunch Cupcakes: A Sweet, Crunchy Delight

If you’re a fan of the iconic cinnamon-sugar crunch of Cinnamon Toast Crunch, you’re going to love these Cinnamon Toast Crunch Cupcakes! These cupcakes are the perfect combination of warm cinnamon, buttery vanilla, and a slight crunch, all topped with a creamy cinnamon buttercream frosting and a sprinkle of crushed cereal. Whether you’re baking for a party, a special occasion, or just because you crave something sweet, these cupcakes will steal the show.

Why You’ll Love These Cupcakes

• Rich cinnamon flavor: Every bite is packed with the warm, cozy taste of cinnamon.
• Perfectly moist: The cupcakes are tender and fluffy with a soft crumb.
• Crunchy topping: A sprinkle of Cinnamon Toast Crunch cereal adds texture.
• Crowd-pleasing dessert: Kids and adults alike will love them!

Ingredients

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ teaspoons
Ground cinnamon	2 teaspoons
Salt	¼ teaspoon
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2 large
Vanilla extract	2 teaspoons
Whole milk	½ cup
Sour cream	¼ cup
Cinnamon Toast Crunch (crushed)	½ cup

For the Cinnamon Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	3 cups
Ground cinnamon	1 ½ teaspoons
Vanilla extract	1 teaspoon
Heavy cream or milk	2 tablespoons
Cinnamon Toast Crunch (crushed, for topping)	½ cup

Equipment Needed

• Mixing bowls – For combining dry and wet ingredients separately.
• Electric mixer – To cream the butter and sugar and achieve a smooth batter.
• Muffin tin and liners – To shape the cupcakes.
• Piping bag and tip – For frosting the cupcakes beautifully.
• Measuring cups & spoons – To ensure accuracy for the perfect bake.
• Food processor or rolling pin – To crush the cereal for added texture.

Step-by-Step Instructions

1. Prepare the Batter

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with milk and sour cream, beginning and ending with the flour mixture. Gently fold in the crushed Cinnamon Toast Crunch.

2. Bake the Cupcakes

Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

3. Make the Cinnamon Buttercream Frosting

In a large bowl, beat the butter until creamy. Add the powdered sugar, cinnamon, and vanilla extract, mixing until combined. Pour in heavy cream (or milk) one tablespoon at a time, beating until the frosting is light and fluffy.

4. Frost and Garnish

Transfer the frosting to a piping bag fitted with a star tip. Pipe generous swirls onto the cooled cupcakes. Sprinkle with crushed Cinnamon Toast Crunch and top each cupcake with a whole piece of cereal for extra crunch.

Tips and Variations

• For extra crunch, add a few whole Cinnamon Toast Crunch pieces into the batter before baking.
• Want a stronger cinnamon kick? Increase the cinnamon in the batter or frosting slightly.
• Make it extra indulgent by drizzling caramel over the frosted cupcakes.
• Gluten-free option: Use a gluten-free flour blend and gluten-free cereal.
• Dairy-free version: Substitute vegan butter, almond milk, and dairy-free sour cream.

Serving Suggestions

These cupcakes are best served fresh at room temperature, allowing the flavors to shine. They pair wonderfully with a cold glass of milk or a warm cinnamon latte. If you’re serving at a party, arrange them on a platter with extra Cinnamon Toast Crunch cereal sprinkled around for an eye-catching display.

Perfect Pairings

Drinks That Complement These Cupcakes

• Vanilla Latte – The creamy vanilla notes enhance the cinnamon flavor.
• Chai Tea – The warm spices in chai beautifully complement the cinnamon.
• Baileys & Coffee – A boozy treat that pairs well with the sweetness of the cupcake.
• Hot Cocoa – For a cozy winter pairing, nothing beats hot chocolate and cinnamon.

Storage and Reheating

Storing Leftovers

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in a sealed container in the fridge for up to 5 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place in an airtight container.

Reheating

Let refrigerated cupcakes sit at room temperature for 30 minutes before eating. Frozen cupcakes should be thawed overnight in the fridge before frosting.

Nutritional Information (Per Cupcake)

• Calories: ~320
• Carbohydrates: 45g
• Fat: 14g
• Protein: 3g
• Sugar: 32g
• Allergens: Contains dairy, eggs, and gluten.

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Cinnamon Toast Crunch Cupcakes are the ultimate treat for anyone who loves cinnamon-sugar flavors with a delightful crunch. Whether you’re baking them for a party, a weekend indulgence, or just because you love the cereal, these cupcakes are guaranteed to impress.

Try them out and let me know what you think! Share your creations on social media and tag me—I’d love to see how yours turn out!