Blueberry Cinnamon Toast Crunch Cupcakes Recipe 465 Food

CINNAMON TOAST CRUNCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
• 2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
• 3. Mix in sour cream.
• 4. Add cake mix and cinnamon and mix until smooth.
• 5. Stir in lightly crushed cereal.
• 6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
• 7. 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.
• 8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

BLUEBERRY CINNAMON TOAST CRUNCH CUPCAKES RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees and line pans with cupcake liners. 2. Sift cake mix and cinnamon into a small bowl and set aside. 3. In a large bowl, combine eggs, butter, buttermilk and vanilla until smooth. 4. Stir in cake mix and cinnamon. 5. Fold in blueberries. 6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean. 7. Buttercream: Beat butter for 2 minutes. (Note: Crush cereal using a food processor or a bag and rolling pin, then sift to remove any pieces missed. This ensures a silky texture to your frosting.) Add crushed cereal, milk, vanilla and cinnamon and beat again. Slowly add in powdered sugar until you reach your desired consistency. 8. Pipe onto cooled cupcakes and top with cinnamon sugar, cereal pieces and fresh blueberries.

CINNAMON-TOAST BLUEBERRY BAKES

Steps:

• In a large bowl, combine the butter, sugar and cinnamon. Add bread cubes; toss to coat. In a small bowl, combine the remaining ingredients; toss to coat., Place half of bread mixture in four 8-oz. ramekins. Layer with blueberry mixture and remaining bread mixture. Bake, uncovered, at 350° for 15-20 minutes or until crisp and heated through.

CINNAMON TOAST CRUNCH CUPCAKES RECIPE - (4.4/5)

Steps:

• - Preheat oven to 350 degrees - Combine eggs, oil, buttermilk (or milk), and vanilla. - Mix in sour cream - Add cake mix and cinnamon, mix until smooth - fill cup cake 3/4 full and bake for 15-18 minutes, or until you insert a knife and it comes out clean. FROSTING - beat cream cheese and butter until light and fluffy. - Add the cinnamon toast crunch powder - Add vanilla and powdered sugar. - Beat all ingredients. - To adjust consistency add milk if it is too thick.

CINNAMON TOAST CUPCAKES

Steps:

• Place baking rack in center of oven and preheat to 350ºF.
• Line cupcake pans with liners and spray top of pan with cooking spray.
• Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
• Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
• Spoon 1/3 cup of batter into each liner (about 3/4 full). Place pan(s) in oven on middle rack.
• Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes. Slowly and carefully turn pan on it's side and remove cupcakes. Cool 15 minutes and frost with Cinnamon Cream Cheese Frosting (Recipe #166183) (or buy some cream cheese frosting, add cinnamon to taste, ice cupcakes and sprinkle tops with cinnamon sugar).

CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
• Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
• Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.