Frosted Toast Crunch Cheesecake Cupcakes Recipes

FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
• In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
• Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
• To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

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.