Frosted Toast Crunch™ Cupcakes

Name: Frosted Toast Crunch™ Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: American
Ingredients: 79 milliliters butter, softened; 3 eggs; 0 teaspoons ground cinnamon; 3 Tbsps milk; 710 milliliters powdered sugar; 24 Frosted Toast cereal; 1 teaspoon vanilla; 79 milliliters vegetable oil; 296 milliliters water; 1 box Betty Crocker® SuperMoist® yellow cake mix

Frosted Toast Crunch™ Cupcakes might be just the American recipe you are searching for. This dessert has 199 calories, 2g of protein, and 7g of fat per serving. This recipe serves 24. If you have milk, vegetable oil, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.

Ingredients you will need

Cake Mix

Cinnamon

Vanilla

Cereal

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Equipment you will use

Toothpicks

Oven

In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.

Ingredients you will need

Powdered Sugar