Thursday, July 26, 2012

Glazed Cinnamon Toast Crunch Cupcakes

I may or may not have a sweet tooth problem. 
And the only cure is these cupcakes.


 Glazed Cinnamon Toast Crunch Cupcakes. This cereal has always been a favorite of mine. It's crunchy, cinnamony, and sugary. What could be better? Oh, when it's all baked into a cupcake!

Glazed Cinnamon Toast Crunch Cupcakes 
small batch, makes 4 cupcakes

3/4 cup flour
1/4 tsp salt
1/4 cup oil
1/4 cup plus 2 tbsp non-dairy milk
1 tsp vanilla extract
1 tsp baking powder
1/4 cup sugar
1/2 tsp cinnamon
¼ cup lightly crushed cinnamon toast crunch cereal 

Glaze:
3 1/2 Tbsp powdered sugar
1 Tbsp almond milk
1/8 tsp cinnamon

Preheat the oven to 335 degrees. Mix all of the ingredients together in a bowl. Pour into lined a lined muffin pan and bake for about 15 minutes. 


The cupcakes will come out light brown and puffy. Mix together glaze and pour over top. 



Finish off with a few more crushed up cereal pieces and enjoy with a big mug of coffee or glass of almond milk! 





What's your favorite breakfast cereal?


5 comments:

  1. I made these and I loved them. The only thing that tasted a little weird was the cereal that was baked into the cupcakes, it got a little bit chewy but other than that, the cupcakes were awesome.

    ReplyDelete
  2. Replies
    1. I used whole wheat flour out of personal preference for a denser cupcake but white would work fine.

      Delete
  3. What kind of flour did you use?

    ReplyDelete
  4. Wow. Thank you for inventing this, and thank you for making the recipe only produce 4 cupcakes to limit the amount I can inhale. :)

    ReplyDelete

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