Cinnamon Toast Crunch Cupcakes

Ingredients

FOR CUPCAKES:

• 1 box vanilla cake mix, plus ingredients called for on box
• 1 tsp. ground cinnamon
• 1/4 c. cinnamon sugar
• 1 c. Cinnamon Toast Crunch cereal

FOR FROSTING:

• 1 c. (2 sticks) butter, softened 
• 3 c. powdered sugar
• Pinch of kosher salt
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• 3 tbsp. heavy cream
• Cinnamon Toast Crunch cereal, for garnish (optional)

Directions

1. Make cupcakes: Preheat oven to 350°. Line cupcake pan with cupcake liners. Prepare cake batter according to package instructions. Add cinnamon and whisk until combined.
2. Fill liners about one-third full with batter. Sprinkle on cinnamon sugar and top with a few pieces of cereal. Add more batter to cover the cereal. Bake for 15 to 20 minutes then let cool completely.
3. Meanwhile, make frosting: In a large bowl, combine butter, powdered sugar, salt, vanilla, and cinnamon. Beat with a hand mixer until light and fluffy. Gradually add heavy cream, one tablespoon at a time, until creamy.
4. Frost cooled cupcakes with an offset spatula. Top each cupcake with more Cinnamon Toast Crunch cereal, if desired.