Frosted Toast Crunch Cupcakes Recipes

CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES

Cinnamon Toast Crunch™ Frosted Cupcakes image

Need a sweet treat for the family? Bake and decorate these fun and easy-to-make Cinnadust™ flavored cupcakes! This Cinnamon Toast Crunch™ cupcake recipe is filled with all the cinnamony goodness of your favorite breakfast cereal. Pipe creamy frosting over perfectly moist cupcakes made with Cinnamon Toast Crunch™ cake mix, and you've got a dessert that's sure to delight!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Cinnamon Toast Crunch™ Cake Mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (16 oz each) Betty Crocker™ Cinnamon Toast Crunch™ Frosting
1 cup Cinnamon Toast Crunch™ Cereal
Multicolored candy sprinkles, as desired

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.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 105 mg, Sugar 23 g, TransFat 0 g

FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES

Frosted Toast Crunch™ Cheesecake Cupcakes image

Frosted Toast Crunch cereal is not just for breakfast-it's also a tasty crust for our creamy and delightful cheesecake cupcakes.

Provided by Bree Hester

Categories Dessert

Time 3h30m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups Frosted Toast Crunch™ cereal, crushed
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, room temperature
1/2 cup granulated sugar
2 eggs
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla
Whipped cream topping (from aerosol can)
Fresh raspberries
Powdered sugar

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.

Nutrition Facts : ServingSize 1 Serving

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