Blueberry Cinnamon Toast Crunch Cupcakes Recipe 465 Recipes

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 BLUEBERRY FRENCH TOAST

Steps:

• Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight., Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.

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 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.