These are extremely popular with my coworkers. I combined two recipes mainly because I wanted to make them from scratch and one recipe, YourCupofCake used prepackaged cake mix, and the other one, Dame Good Eats had a cream filling that I wanted to incorporate into the cupcakes.
FOR THE CUPCAKES:
- 1 cup All-purpose Flour
- ¾ teaspoons Baking Powder
- 1½ teaspoon Cinnamon
- ⅛ teaspoons Salt
- ½ cups buttermilk
- 4 Tablespoons Unsalted Butter, Softened
- 2 whole Eggs
- 1 cup Sugar
- ½ teaspoons Vanilla Extract
- ¾ cup sour cream
FOR THE CREAM FILLING:
- 3 Tablespoons All-purpose Flour
- ½ cup Skim Milk
- ½ cup Butter
- ½ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ cup Cinnamon Toast Crunch Cereal Crumbs
FOR CINNAMON TOAST CRUNCH BUTTERCREAM:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2/3 cup Cinnamon Toast Crunch powder
- (Crush the cereal in a bag and then sift out 2/3 cup
Cupcakes: Preheat oven to 350 degrees and line pans with 20-22 cupcake liners. In a large bowl, gently combine eggs, oil, buttermilk and vanilla. Mix in sour cream. Add cake mix and cinnamon and mix until smooth. Stir in lightly crushed cereal. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
Filling: Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened, (you can strain with a mesh strainer into a small bowl…I didn’t) cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter and sugar together in a medium bowl until light. Add in the milk mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, add cereal crumbs (1/2 cup) and beat until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.