Cinnamon Toast Crunch Cupcakes
Prep time
Cook time
Total time
My favorite cereal turned into a cupcake - what more is there to say?
Serves: 15 cupcakes
For the Cupcakes:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ cup unsalted butter, cubed and room temperature
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup whole milk
  • ⅓ cup granulated sugar + 1 tablespoon ground cinnamon, combined
  • ¾ cup Cinnamon Toast Crunch cereal
For the 7-Minute Frosting:
  • 1½ cups granulated sugar
  • ½ teaspoon cream of tartar
  • ¼ cup water
  • 6 egg whites
  • 1 teaspoon vanilla extract
  • ½ cup Cinnamon Toast Crunch Cereal
  1. Let's start with the cupcakes. Whisk together your flour, baking powder, salt, and cinnamon. Set aside.
  2. Preheat your oven to 350 degrees F. In a mixing bowl, beat together your 1 cup of granulated sugar and ½ cup of butter, until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Add in the eggs, one at a time, beating each one in fully before adding the next. Add the flour and milk in alternating batches, starting and ending with the flour, scraping down the sides of the bowl as needed.
  3. Line your muffin tins with liners and spray with non-stick spray, if you have it. Start with one 12-cup tray, and then fill up an additional tray as you can (this recipe made about 15 cupcakes for me, but sometimes ratios can be a bit different for everyone). To start, fill each liner about ⅓ of the way up with batter. Mix together your ⅓ cup granulated sugar with your 1 tablespoon of cinnamon, then sprinkle about 1 teaspoon of the mixture on top of each cupcake. Top that with 3-4 pieces of CTC, then fill the cupcakes with another tablespoon or two of batter, smoothing the top down with a greased spoon.
  4. Sprinkle the tops with an additional teaspoon or so of cinnamon sugar. Continue until you've used up all of your batter. You may have extra cinnamon sugar left over - that's fine. Bake for 18-21 minutes, until lightly golden and springy but not browned. Let the cupcakes cool for at least an hour before frosting.
For the 7-Minute Frosting:
  1. Set up a double boiler if you have one, otherwise make a makeshift double boiler by placing a small pot of water on the stove, then place a mixing bowl over the top of it, making sure that the bowl is secure over the water but not fully submerged (do a little bit of Googling on double boilers before if you've never used one before).
  2. Bring the water to a simmer, then combine your sugar, cream of tartar, ¼ cup water, and egg whites. Whisk to combine. Continue whisking over medium heat until the mixture reads 160 degrees F on your thermometer, which should take about 3-5 minutes, depending. If you don't have a thermometer, the sugar should be fully dissolved after 4 minutes, so you'll probably be safe to take it off then. Just make sure you're whisking the entire time so that the egg whites cook but don't scramble.
  3. Remove the mixture from the heat and beat on high speed with your whisk attachment until thick and glossy, about 6-7 minutes (hence the name). Beat in the vanilla and whisk again. Use immediately to frost your cupcakes. I like to simply spread this frosting on, as it's a huge pain in the ass to try to get it in a piping bag (trust me - I've tried). It's got a lovely marshmallow texture, though, and is totally worth making!
  4. To frost, scoop a dollop of frosting onto your cupcake and smooth down. Place a few pieces of Cinnamon Toast Crunch on top of the cupcake, then sprinkle a little extra cinnamon sugar over the top. You can make the cupcakes a day ahead of time and then frost the day you plan to serve them, if you like.
Recipe by The Crepes of Wrath at