Frosted Toast Crunch Cupcakes Recipes

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FROSTED TOAST CRUNCH™ CUPCAKES



Frosted Toast Crunch™ Cupcakes image

Crushed frosted toast crunch cereal is added to Betty Crocker™ Super Moist™ yellow cake mix for a butter-cream frosted, breakfast-inspired treat.

Provided by By Jessica Walker

Categories     Breakfast

Time 1h20m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup crushed Frosted Toast Crunch™ cereal
1/3 cup butter, softened
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
24 pieces Frosted Toast Crunch™ cereal

Steps:

  • Heat oven to 350°F (325°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, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
  • Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.

Nutrition Facts : ServingSize 1 Serving

FRENCH TOAST CUPCAKES



French Toast Cupcakes image

This is a good breakfast appetizer for when you have company! Cool cupcakes for 1 hour before frosting and decorating.

Provided by ajrock11

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 24

Number Of Ingredients 13

1 ¼ cups all-purpose flour
⅔ cup milk
½ cup yogurt
½ cup white sugar
½ cup butter, melted
½ cup raisins
⅓ cup dark brown sugar
2 tablespoons maple syrup, or more to taste
1 ½ teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 16.5 g, Cholesterol 11 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 124.7 mg, Sugar 10.6 g

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

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

FRENCH TOAST CUPCAKES



French Toast Cupcakes image

I like to crumble a few slices of bacon over the top of these cupcakes after I frost them. They taste like Sunday Brunch.-Jenny Weaver, Glendale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/3 cups buttermilk
MAPLE BUTTERCREAM FROSTING:
1/2 cup butter, softened
1/4 cup shortening
1/2 cup maple syrup
Dash salt
2-1/2 cups confectioners' sugar
6 bacon strips, cooked and crumbled, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.

Nutrition Facts : Calories 334 calories, Fat 14g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

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