Cinnamon Toast Crunch Cupcakes

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• Step 1

  1. preheat oven to 350 f, & line a 12-cup muffin tin with paper cupcake liners.

• Step 2

  2. in a small bowl, sift together flour, baking powder, cinnamon, & salt. set aside.

• Step 3

  3. in a small saucepan over low heat, warm milk & butter until butter melts. set aside.

• Step 4

  4. in the bowl of a standing mixer mix eggs, sugar, orange zest, & vanilla extract until thick, about 5 minutes.

• Step 5

  5. add the flour mixture & stir until blended, then add milk & butter mixture. stir until combined.

• Step 6

  6. fill each cupcake liner approximately 3/4 full & bake until a toothpick inserted in the center comes out clean, about 16-18 minutes. cool in pan for a few minutes, then transfer to wire rack to cool completely.

• Step 7

  for the frosting:

  1. crush approximately 1 C of cereal using a rolling pin & sift into a bowl. repeat as needed, setting aside the bigger bits left in the sifter, until you have 1/3 of a cup of very fine cinnamon toast crunch powder.

• Step 8

  2. mix cream cheese & butter in standing mixer until very smooth, scraping down sides of bowl as needed. add vanilla extract, powdered sugar & cinnamon toast crunch powder, & mix until incorporated. taste for sweetness, & add more powdered sugar as needed.

• Step 9

  3. frost cooled cupcakes, & sprinkle with the larger leftover bits of cereal that you sifted out. garnish with a whole piece of cinnamon toast crunch.

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Cat Morley · London, GB · 1432 projects 22nd December 2013

Yum, these sound delicious!

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