Cinnamon Toast Crunch Cupcakes

When I first found out about Pinterest last summer, I immediately told my friend Tori about it. Tori, being against most forms of social media including Facebook, decided to check it out but refused to make an account. Instead of pinning her finds, she does it the old fashioned way - with a bookmark. Account or not, Tori is always on top of the latest Pinterest phenomenons. It was no surprise to me that when I asked her what to bring to her annual Memorial day weekend party, she requested these Cinnamon Toast Crunch Cupcakes.

A cinnamon vanilla cupcake topped with a sweet cream cheese frosting and a dusting of the classic childhood cereal. It's the perfect treat to make you feel like a kid again.

Cinnamon Toast Crunch Cupcakes
from Your Cup of Cake

For the cake:
3 eggs

1/3 cup oil

3/4 cup buttermilk

1 teaspoon vanilla extract

3/4 cup sour cream

1 box Vanilla cake mix

1 1/2 teaspoon cinnamon

For the frosting:  
8 oz cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

2/3 cup Cinnamon Toast Crunch powder (crush the cereal in a bag and then sift out 2/3 cup) 

Preheat oven to 350. Line 2 cupcake tins with paper liners (makes about 16 cupcakes). Combine eggs, oil, buttermilk and vanilla. Gently stir in sour cream. Add the cake mix and cinnamon and mix until smooth.

Fill the cupcake liners half way with batter. Bake 15-17 minutes or until golden brown.

In a stand mixer, combine cream cheese and butter. Mix on medium speed until smooth. Gradually add the powdered sugar until the frosting is light and fluffy. Add the vanilla and the cereal powder. If the icing is too thick, add a little milk to thin it

Frost the cupcakes using a piping bag and tip. Sprinkle with cinnamon and cereal powder and garnish with a piece of cereal.