This recipe features another way to spice up your regular store bought cake mix. I made cupcakes with store bought cake mix before and they were just way too fluffy and airy (never again!). Adding sour cream and buttermilk gives these cupcake a little more density and moisture than usual. If you are a cinnamon toast crunch fan or just a cinnamon sugar fan, you will love these cupcakes!


Cinnamon Toast Crunch Cupcakes (Recipe from Baking with Melissa)

3 eggs
1/3 cup oil
3/4 cup buttermilk
1 tsp vanilla
3/4 cup sour cream
French Vanilla cake mix (not white cake)
1 1/2 tsp cinnamon
8 oz cream cheese (softened)
1/2 cup butter (softened)
1 tsp vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch (crushed up into a powder)
2 tbsp of milk (use only IF frosting is too thick)


  1. Preheat the oven to 350 degrees
  2. Line pans with cupcake liners
  3. In a large bowl, combine eggs, oil, buttermilk and vanilla. Mix in sour cream
  4. Add cake mix and cinnamon and mix until smooth
  5. Fill cupcake liners 3/4 full and bake full sized cupcakes for 15-18 minutes or until tooth pick comes out clean (bake mini cupcakes for half the time)
  6. Frosting: Beat cream cheese and butter until fluffy
  7. Add Cinnamon Toast Crunch powder, vanilla and powdered sugar (adjust with milk if frosting is too thick)
  8. Pipe frosting onto cooled cupcakes and top with cinnamon sugar or finely crushed up cereal and Cinnamon Toast Crunch Squares (optional).

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