Blueberry Cinnamon Toast Crunch Cupcakes Recipe 465

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BLUEBERRY CINNAMON TOAST CRUNCH CUPCAKES RECIPE - (4.6/5)



Blueberry Cinnamon Toast Crunch Cupcakes Recipe - (4.6/5) image

Provided by cecelia26_

Number Of Ingredients 15

Blueberry Cinnamon Cake:
1 box white cake mix
2 tsp. cinnamon
3 eggs
1/3 C. melted butter, cooled
1 C. buttermilk
1 tsp. almond or vanilla extract
1 1/2 C. blueberries, fresh or frozen
Cinnamon Toast Crunch Buttercream:
1 C. butter, softened
1/2 C. Cinnamon Toast Crunch, finely crushed
2 Tbsp. milk
1/2 tsp. almond or vanilla extract
1/2 tsp. cinnamon
4-5 C. powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners. 2. Sift cake mix and cinnamon into a small bowl and set aside. 3. In a large bowl, combine eggs, butter, buttermilk and vanilla until smooth. 4. Stir in cake mix and cinnamon. 5. Fold in blueberries. 6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean. 7. Buttercream: Beat butter for 2 minutes. (Note: Crush cereal using a food processor or a bag and rolling pin, then sift to remove any pieces missed. This ensures a silky texture to your frosting.) Add crushed cereal, milk, vanilla and cinnamon and beat again. Slowly add in powdered sugar until you reach your desired consistency. 8. Pipe onto cooled cupcakes and top with cinnamon sugar, cereal pieces and fresh blueberries.

CINNAMON TOAST CRUNCH CUPCAKES RECIPE - (4.4/5)



Cinnamon Toast Crunch Cupcakes Recipe - (4.4/5) image

Provided by á-24447

Number Of Ingredients 13

3 - Eggs
1/3 - cup of vegetable oil
3/4 - cup buttermilk (I use regular milk..it still tastes good)
1 tsp - vanilla extract
3/4 cup - sour cream
1 box - Vanilla cake mix (not white)
1 1/2 tsp - Cinnamon
FOR THE FROSTING
8 oz - softened cram cheese
1/2 cup - butter softened
1 tsp - vanilla
3 cups - powdered sugar
2/3 cup Cinnamon Toast Crunch cereal (smashed)

Steps:

  • - Preheat oven to 350 degrees - Combine eggs, oil, buttermilk (or milk), and vanilla. - Mix in sour cream - Add cake mix and cinnamon, mix until smooth - fill cup cake 3/4 full and bake for 15-18 minutes, or until you insert a knife and it comes out clean. FROSTING - beat cream cheese and butter until light and fluffy. - Add the cinnamon toast crunch powder - Add vanilla and powdered sugar. - Beat all ingredients. - To adjust consistency add milk if it is too thick.

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