Bake It in a Cake

Dedicated to cake and cupcakes and all the delicious things you can bake inside of them.


Buy my cookbook at:

Barnes & Noble

Find me on...

Cinnamon Toast Crunchcakes!

Cupcakes for breakfast? Sure! Okay, maybe not. But one of my favorite breakfast cereals, Cinnamon Toast Crunch, is finally in a cupcake! The pieces of cereal in the batter get a little chewy, adding a cool texture inside, and I sprinkle some more crumbs on the top of the cupcakes before baking, to give them some crunch. 

Makes about 22-24 cupcakes.

For the cupcakes:

1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar 
3 eggs
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla 
1 T. ground cinnamon
2 1/2 c. flour
1 1/3 c. whole milk 
2 cups Cinnamon Toast Crunch cereal, plus more for topping

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla extract 
2 t. ground cinnamon
2 T. milk 
more Cinnamon Toast Crunch cereal, for garnish (optional)


Pre-heat the oven to 350 degrees (F).

Use a food processor (or a plastic bag and a rolling pin) to crunch up a big handful of cereal into small crumbs. Set aside. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking powder, baking soda, salt, vanilla, and cinnamon and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined. Pour in the cereal and stir with a wooden spoon or spatula just until combined.

Fill paper-lined cupcake tins until they’re 3/4 of the way full. Sprinkle a bit of the crunched up cereal on top of the batter. Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake). 

Allow the cupcakes to cool, then make the buttercream.

For the buttercream, whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting mixed up really well). Add the cinnamon and milk and continue to mix until the frosting is fluffy. Give it a taste and add more cinnamon, if you’d like. If the frosting is too thick, add a little more milk and mix until you get the desired consistency.

Spread or pipe the frosting onto the cooled cupcakes and top with a few pieces of cereal. Enjoy!

My cookbook Bake it in a Cupcake: 50 Treats With a Surprise Inside is out now on Andrews McMeel Publishing and available at your favorite local bookstore as well as, Barnes & Noble, and!

Loading posts...