High Altitude Cinnamon Toast Crunch Cupcakes
Cinnamon toast crunch cupcakes made with flavored cereal milk in the cake batter, frosted with fluffy cinnamon buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Muffin Pan
- Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 cup whole milk
- 1 cup Cinnamon Toast Crunch cereal
- 1 ½ cups + 2 tbsp cake flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp baking powder
- 2 large eggs
- ½ cup melted butter or vegetable oil
- 1 ½ tsp vanilla extract
Buttercream
- 1 ¼ cups unsalted butter, softened to room temperature
- 2 ½ cups powdered sugar
- ½ tbsp meringue powder (optional)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- 1 ½ tsp vanilla extract
- 2-3 tbsp leftover cereal milk, only if needed
- Cinnamon Toast Crunch cereal, for decorating
Instructions
Cupcakes
- Combine the milk and the cereal, and let steep for 30 minutes. Strain the milk and discard the cereal.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your muffin pan/s with 15 paper liners.
- In a bowl, sift together the flour, sugar, salt and baking powder, then whisk until everything is well distributed.
- Separately, whisk together 3/4 cup of the cereal milk with the eggs, melted butter/oil and vanilla. Add the wet ingredients to the dry ingredients, and whisk just until combined.
- Divide the batter between the paper liners, filling them no more than 2/3 - 3/4 full.
- Bake the cupcakes on the center oven rack for about 18 minutes, until the centers of the cupcakes spring back when gently touched, or a toothpick inserted comes out clean.
- Cool the cupcakes in the pans for several minutes, then carefully transfer to a wire rack to cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- In a separate bowl, combine the powdered sugar, meringue powder, salt and cinnamon. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined. The buttercream will be clumpy at this point.
- Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the leftover cereal milk only as needed for desired consistency.
- Spread or pipe the buttercream onto the cooled cupcakes. Decorate with Cinnamon Toast Crunch.
Notes
These can be baked and frosted one day in advance, stored in the refrigerator in an airtight container. Bring to room temperature before serving. The cereal on top of the buttercream will become soft, though, as the cupcakes are stored.
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