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Ingredients
Cinnamon Toast Crunch Cupcakes
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 teaspoon vanilla
- 1 box white cake mix
- 1 cup all-purpose flour*
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream
Cinnamon Toast Crunch Frosting
- 1 cup salted butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup Cinnamon Toast Crunch Cereal™, finely crushed
- 6 cups Dixie Crystals Confectioners Powdered Sugar
- 1-2 tablespoons milk
Topping
- Cinnamon Toast Crunch Cereal™
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 325°F.
- For cupcakes, in bowl of a mixer, mix together oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
- In a large bowl, mix together cake mix, flour, sugar, salt, and ground cinnamon.
- Slowly add dry mix a little at a time. Mix on low until everything is combined.
- Add sour cream and mix well.
- Line a muffin/cupcake tin with paper liners.
- Fill each cupcake liner about 3/4 full.
- Bake for 20 minutes. Remove from oven and cool.
- For frosting, cream together butter and cream cheese in bowl of an electric mixer.
- Add vanilla extract, ground cinnamon, and crushed Cinnamon Toast Crunch Cereal™.
- Slowly add powdered sugar while mixing.
- Add in 1-2 tablespoons milk until desired consistency is reached.
- Pipe frosting onto cupcakes.
- Top with a bit of crushed Cinnamon Toast Crunch Cereal™ and a few pieces of Cinnamon Toast Crunch Cereal™.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.
