Yummy Cinnamon Toast Crunch Cupcakes

These cinnamon toast crunch cupcakes are going to bring you back! Serve these with a small cup of cold milk and everyone will go wild.

You can opt to top them with the cereal or just the delicious, homemade, easy buttercream recipe included below. These cereal inspired cupcakes look like they come from a bakery and we’ll share how to do it at home.

Horizontal photo of 5 cupcakes, one as a close up in the foreground and the remaining cupcakes in the back, next to rustic metal home decor accessories and a black and white towel, with pieces of cereal scattered about.
This unique dessert is perfect for your next party, bake sale, or surprise everyone at your potluck on Wednesday night! With this recipe, you cannot go wrong.

RELATED READING: Boozy Cupcake Recipes for Refined Palettes (They Are SO Good)

Cinnamon Cereal Cupcakes

Here at Ruffles and Rain Boots, we consider ourselves baking aficionados. If you have visited us before, you have probably seen all the fun, creative, and proven cupcake recipes we have shared over the years. Lately, we have been on a cupcake kick and the recipes we have come up with are winners.

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Even if you are new to baking, this is a recipe we can walk you through, step-by-step so you can easily create something show-worthy inspired by the cinnamon toast crunch recipe. We have pictures for each step and clear instructions making this a great recipe for beginners.

If you need time to run to the store for a few things, bookmark this page to make it easy to come back to when you are ready to create your cinnamon cereal cupcakes.

Two cupcakes from an overhead view, one in the foreground and one in the back, with a black and white towel under the back one, all on a white wooden surface.
We started with a boxed cake mix and topped these cupcakes with homemade buttercream frosting and topped that with cinnamon cereal.

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RELATED READING: Delicious and Easy Cream Cheese Frosting Recipe

Tips For Making Cinnamon Toast Cereal Cupcakes

  • When crushing an ingredient for a recipe, we typically use a rolling pin. Because we want a finer powder for this recipe, we recommend using a food processor on puree. This will be the perfect setting to get the texture you need for these cupcakes.
  • If you cannot find the mini Cinnamon Toast Crunch cereal, you can use the standard cereal or the Cinnamon Toast Crunch swirls and just crush them as you would in the step above. Regardless of the cereal you choose, the taste will be the same.
  • If you cannot locate the Cinnamon Toast Crunch cake mix, you can use a yellow cake mix, follow the package directions, and add the crushed powder from above. For a bolder flavor, add 1 teaspoon of cinnamon to the batter.
Four cupcakes, one in the foreground and three in the back, one on a stack of blue plates and a blue background, next to a black and white towel on a white wooden surface.
How cool is it to make a dessert out of your morning cinnamon cereal?

Ingredients For Cinnamon Toast Crunch Cupcakes

Below are the ingredients we used to make our Cinnamon Toast Crunch cupcakes. Before you head out to the store for your recipe ingredients, check the fridge and pantry. For information on crushing the cereal, read the tips section above.

  • Cinnamon Toast Crunch cake mix (read above for substitutions)
  • Large eggs
  • Whole milk
  • Unsalted sweet cream butter, softened, divided
  • Powdered sugar
  • Heavy whipping cream
  • Pure vanilla extract
  • Mini cinnamon toast crunch cereal
  • Large piping bag with 1M star tip
  • Medium cookie scoop

How To Make Cinnamon Toast Crunch Cereal Cupcakes

Each step for this recipe is detailed below to make it easier. Keep this page open while you are creating your cereal cupcakes. If you would rather have a printable recipe, scroll down and select the print button.

Six cupcakes in a metal muffin pan filled with cake batter.

Preheat oven to 350 degrees. Place 18 cupcake liners into the cupcake pans. Line a cookie sheet with a silicone mat.

Using an electric hand or stand mixer, beat the cake mix, eggs, milk, and ½ cup butter until well combined and smooth. Fill the liners ¾ full.

A baking sheet lined with a silicone baking mat with 6 baked cupcakes on top, with a black and white towel underneath.

Bake in the oven for 21 minutes or until a toothpick in the center comes out clean. Remove and allow to cool completely.

A single frosted cupcake on a grey slate serving tray, next to a white and black towel, on a white surface.

Using an electric hand or stand mixer, beat the remaining butter, powdered sugar, heavy whipping cream, and vanilla until smooth and creamy and forms small, stiff peaks.

Scoop 1 ½ cups frosting into the prepared piping bag. Mix in crushed cinnamon toast cereal into the remaining frosting in the mixing bowl

Take the cookie scoop and scoop a mound of frosting onto the cupcake. Flip the cupcake upside down and lightly press the cupcake down to make the frosting flatten into a thick disk.

Continue steps with the rest of the cupcakes and frosting. Place the cookie sheet of cupcakes into the freezer for 10 minutes.  

A single cupcake dipped into crushed cereal on a grey slate serving tray, next to a white and black towel, on a white surface.

Place the other 1 ½ cups crushed cereal into a bowl. Peel the cupcake from the silicone mat and dip the frosted end into the crushed cereal.

Three cupcakes, one in the foreground and two in the back, one on a stack of blue plates and a blue background, next to a black and white towel on a white surface.

Pipe a dollop of frosting in the center and sprinkle more cereal on top.

Notes For Making Cinnamon Cereal Cupcakes

  • If you want a richer flavor for this recipe, you can add an additional egg to the batter. This will give you a softer cupcake, making it less likely to overbake and dry out.
  • If you want to add more flavor to the batter, you can add a small box of instant pudding. We typically add in a box of vanilla or cheesecake, either of which will pair well with the cinnamon spice in the mix.
  • If you are using a stand mixer, we suggest using the paddle attachment to get a fluffier buttercream frosting. The reason for this is that the paddle aids in whipping the ingredients without adding additional air.
  • For a true vanilla flavor in your buttercream frosting, use a pure vanilla extract or vanilla bean paste. You may spend a bit more but the flavor is completely worth it.

More Cupcake Recipes You May Like

  • Butterfinger Cupcakes Recipe: Who would have thought you could make a cupcake taste just like a Butterfinger candy bar? With a little help from a baking aisle find, these cupcakes will be asked for all year round.
  • Sanderson Sisters Cupcakes: These cupcakes are a must-have at Halloween, but they should also be served at any Hocus Pocus movie night. We have represented each of the Sanderson Sisters with the different colors and piping techniques for the cupcakes. They could not be easier to make.
  • Oozing Slime Cupcake Recipe: If you have kids, you are going to have to make this for an upcoming party. This is reminiscent of the slime from the Nickelodeon shows that the kids are so crazy about. They have the tangy flavor of lime curd that balances well with the sweetness of the buttercream frosting.
  • Blood Orange Cupcakes Recipe with Hazelnuts: The flavors in this recipe pair so well together that they are always a huge hit whenever we serve them. If you are a Harry Potter fan, they are a great snack when you watch one of the movies or read one of the books.

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Three cupcakes, one in the foreground and two in the back, one on a stack of blue plates and a blue background, next to a black and white towel on a white wooden surface and rustic metal home decor accessories in the background.
This cinnamon cereal cupcake recipe is so good that we don’t think you can eat just one of them!
Yield: 18 cupcakes

Cinnamon Toast Crunch Cupcakes

Four cupcakes, one in the foreground and three in the back, one on a stack of blue plates and a blue background, next to a black and white towel on a white wooden surface.

Make these Cinnamon Toast Crunch cupcakes from your favorite breakfast cereal. How cool is it to make a dessert out of your daily morning mealtime fare? We started with a Cinnamon Toast Crunch boxed cake mix and baked them according to directions. Next, we made homemade buttercream frosting and topped our cupcakes with it, added crushed cereal and sprinkled more cereal on top. They're so good that we don’t think you can eat just one!

Prep Time 45 minutes
Cook Time 21 minutes
Additional Time 30 minutes
Total Time 1 hour 36 minutes

Ingredients

  • 1 box Cinnamon Toast Crunch cake mix
  • 3 large eggs
  • 1 cup whole milk
  • 1 ½ cups unsalted sweet cream butter, softened, divided
  • 5 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • 1 tablespoons pure vanilla extract
  • 3 cups crushed mini cinnamon toast crunch cereal
  • 1 cup mini cinnamon toast crunch to garnish
  • 1 large piping bag with 1M star tip
  • 1 medium cookie scoop

Instructions

  1. Preheat oven to 350 degrees. Place 18 cupcake liners into the cupcake pans. Line a cookie sheet with silicone mat.
  2. Using an electric hand or stand mixer, beat the cake mix, eggs, milk and ½ cup
    butter until well combined and smooth. Fill the liners ¾ full.
  3. Bake in the oven for 21 minutes or until a toothpick in the center comes out clean. Remove and allow to cool completely.
  4. Using an electric hand or stand mixer, beat the remaining butter, powdered sugar, heavy whipping cream, and vanilla until smooth and creamy and forms small, stiff peaks.
  5. Scoop 1 ½ cups frosting into the prepared piping bag. Mix in crushed cinnamon
    toast cereal into the remaining frosting in the mixing bowl.
  6. Take the cookie scoop and scoop a mound of frosting onto the cupcake. Flip the cupcake upside down and lightly press the cupcake down to make the frosting
    flatten into a thick disk. Continue steps with the rest of the cupcakes and frosting.
  7. Place the cookie sheet into the freezer for 10 minutes.  Place the other 1 ½ cups crushed cereal into a bowl. Peel the cupcake from the silicone mat and dip the
    frosted end into the crushed cereal.
  8. Pipe a dollop of frosting in the center and sprinkle more cereal on top.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 455Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 79mgSodium: 420mgCarbohydrates: 65gFiber: 1gSugar: 47gProtein: 4g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

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