erincaseyy:   Cinnamon Toast Crunch Cupcakes   1 French Vanilla cake mix 1/2 cup melted butter 3 tsp vanilla 3 eggs 1/2 cup milk 1/2 cup water 1 tbsp cinnamon Brown sugar to top cupcakes Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing. For the buttercream icing: 1 1/2 cups butter (room temperature) 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor) 5 tsp vanilla 1 tsp Wilton butter flavouring 4-5 cups icing sugar 2 tbsp condensed milk 4 tbsp brown sugar 1 1/2 tsp cinnamon Whipped cream to texture if you don’t like a heavier buttercream icing

erincaseyy:

 

Cinnamon Toast Crunch Cupcakes

 

  • 1 French Vanilla cake mix
  • 1/2 cup melted butter
  • 3 tsp vanilla
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tbsp cinnamon
  • Brown sugar to top cupcakes
Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing.

For the buttercream icing:

  • 1 1/2 cups butter (room temperature)
  • 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
  • 5 tsp vanilla
  • 1 tsp Wilton butter flavouring
  • 4-5 cups icing sugar
  • 2 tbsp condensed milk
  • 4 tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • Whipped cream to texture if you don’t like a heavier buttercream icing

(via chickfrmlasnite)