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Cinnamon Toast Crunch cupcakes topped with swirls of cinnamon cream cheese frosting and square cereal pieces featuring visible cinnamon swirl patterns, arranged on a white plate against a soft pastel pink background.
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🧁 Cinnamon Toast Crunch Cupcakes

These Cinnamon Toast Crunch Cupcakes are soft, buttery vanilla-cinnamon cupcakes topped with a fluffy cinnamon-cream cheese frosting and finished with crunchy Cinnamon Toast Crunch cereal. They taste like the bottom of the cereal bowl—but as a bakery-style cupcake. Sweet, cozy, and irresistibly nostalgic without being heavy.
Course Dessert, Party Treat, Snack
Cuisine American
Keyword bakery style cupcakes, cereal milk cupcakes, cinnamon cereal cupcakes, cinnamon cream cheese frosting, cinnamon toast crunch cupcakes, funfetti style cupcakes, nostalgic dessert, party cupcakes, sweet cinnamon dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 420kcal
Cost $10 for entire recipe

Equipment

  • Muffin tin (12-cup)
  • Cupcake liners
  • Mixing bowls (medium & large)
  • electric mixer (hand or stand)
  • Measuring cups & measuring spoons
  • Rubber spatula
  • Whisk
  • Piping bag with tip (optional, for frosting)
  • Cooling rack

Ingredients

Cupcakes

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1½ tsp vanilla extract
  • ½ cup whole milk
  • ¾ cup Cinnamon Toast Crunch cereal lightly crushed

Cinnamon Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3½–4 cups powdered sugar
  • 1½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream as needed

Topping

  • Cinnamon Toast Crunch cereal whole pieces or lightly crushed

Instructions

Make the Cupcakes

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  • In a bowl, whisk flour, baking powder, cinnamon, and salt.
  • In a separate bowl, beat butter and sugar until light and fluffy (2–3 minutes).
  • Add eggs one at a time, then vanilla.
  • Mix in dry ingredients, alternating with milk, just until combined.
  • Fold in crushed cereal gently.
  • Divide batter evenly and bake 18–22 minutes, until a toothpick comes out clean.
  • Cool completely before frosting.

Make the Frosting

  • Beat cream cheese and butter until smooth and fluffy.
  • Add powdered sugar gradually, then cinnamon and vanilla.
  • Beat in heavy cream until light and pipeable.

Assemble

  • Pipe frosting onto cooled cupcakes and top generously with Cinnamon Toast Crunch.

Notes

  • Cereal texture matters: Lightly crush the Cinnamon Toast Crunch—too fine and it disappears, too large and it can sink or soften too much.
  • Don’t overmix: Once the flour is added, mix just until combined to keep the cupcakes soft and tender.
  • Room-temperature ingredients: Butter, eggs, and cream cheese blend more smoothly and help the cupcakes rise evenly.
  • Frosting consistency: If the frosting feels too soft, chill it for 15–20 minutes before piping; if too thick, add heavy cream ½ tablespoon at a time.
  • Extra cereal flavor: For stronger cereal-milk vibes, steep crushed Cinnamon Toast Crunch in warm milk for 10 minutes, strain, cool, and use in the batter.
  • Best storage: Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.
  • Crunch tip: Add the cereal topping just before serving to keep it crisp.