I really liked these cupcakes. What I really liked was that I was able to take an idea and make it my own. I didn't like the recipe that came along with the pin since it used boxed cake mix. I really wanted to try this from scratch. So I found a cinnamon cake recipe I liked and made my own cinnamon cream cheese frosting, and put it all together!
There was CTC in the cupcakes, which I was a fan of. One thing is that you need to make sure they are crushed up small. I used a regular bowl and a pint glass to crush the pieces and it worked out great. But whenevere there was a "bigger" piece in the cupcake it got somewhat "chewy", which was not what I was going for at all. But the pieces that were small added a great crunch. I also completely forgot that my cupcakes were cooling in the den and therefore left them out over night. The tops got a little "harder" than I like, but I think it added to the overall texture that I was going for in the cupcakes. I was plesantly suprised by that.
The icing is a variation of my "go to" cream cheese frosting. When I first put in the cinnamon I was really worried cause it looked like A LOT of cinnamon. I was happy to see that in reality, it was the perfect amount. I really liked the frosting and thought it was the perfect complement to the cupcake. I also took some CTC and crushed it on top to add to the texture.
Everyone seemed to really enjoy the cupcakes! And it just turned out that Drew's daughters were currently obsessed with CTC so he was able to bring some home for them to check out as well!
These are definietley a cupcake I will make again... especially since they are the perfect "breakfast cupcake". I mean how can you go wrong with cream cheese and cereal? Add in a banana and that sounds like a perfectly balanced breakfast to me!
Cinnamon Toast Crunch Cupcakes
Makes 15 cupcakes
- Preheat ovewn to 350
- In a small bowl, cream (with either an electric mixer or hand mixer) butter and sugar until light and fluffy.
- Beat in egg whites and vanilla.
- Combine the flour, baking powder and salt in a small bowl and whisk together
- Gradually add the dry ingredients to creamed mixture alternately with milk; beating well after each addition.
- Using a spoon, fold in the cinnamon toast crunch until it is incorporated.
- Fill paper-lined muffin cups two-thirds full. Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cinnamon Cream Cheese Icing
- 6oz cream cheese, softened
- 6 Tablespoons butter, softened
- 4-1/2 cups powdered sugar
- 1 tsp cinnamon
- 1/4 cup milk
- crushed cinnamon toast crunch (about 1/2 cup) for garnish
- cream butter and cream cheese on medium high until smooth
- add in powdered sugar one cup at a time until incorporated
- add in the cinnamon and milk and blend until smooth and cinnamon is mixed in. You may need to add in more milk to get to desired consistency.
- Sprinkle with cinnamon toast crunch and enjoy
Cupcakes inspired by Your Cup of Cake
Cupcakes adapted from Taste of Home
Icing adapted from The Neelys