Best 3 Cinnamon Toast Cupcakes Recipes
Indulge in a delightful culinary journey with our delectable cinnamon toast cupcakes, a harmonious blend of classic flavors transformed into a miniature masterpiece. Picture perfect cupcakes with a tender crumb, swirled with a luscious cinnamon sugar filling, and topped with a creamy vanilla frosting, these treats are a feast for both the eyes and the palate. Our collection encompasses a variety of recipes, catering to diverse dietary preferences and skill levels. Embark on a baking adventure with our classic cinnamon toast cupcakes, featuring simple, straightforward instructions, perfect for beginners seeking a taste of nostalgia. For those with a sweet tooth, our indulgent cinnamon toast crunch cupcakes offer an irresistible twist, combining the beloved cereal with a rich, creamy frosting. Gluten-free enthusiasts will rejoice in our dedicated recipe, ensuring they can savor the cinnamon toast cupcake experience without compromise. And for those seeking a healthier alternative, our wholesome carrot cake cinnamon toast cupcakes merge the goodness of carrot cake with the comforting flavors of cinnamon toast, resulting in a nutritious and delectable treat.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON TOAST CUPCAKES
These are delicious. The 1st time I made them they were gone before they could cool and be frosted!!
Provided by Teri8551
Categories Dessert
Time 33m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Place baking rack in center of oven and preheat to 350ºF.
- Line cupcake pans with liners and spray top of pan with cooking spray.
- Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
- Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
- Spoon 1/3 cup of batter into each liner (about 3/4 full). Place pan(s) in oven on middle rack.
- Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes. Slowly and carefully turn pan on it's side and remove cupcakes. Cool 15 minutes and frost with Cinnamon Cream Cheese Frosting (Recipe #166183) (or buy some cream cheese frosting, add cinnamon to taste, ice cupcakes and sprinkle tops with cinnamon sugar).
Nutrition Facts : Calories 223, Fat 12.4, SaturatedFat 2, Cholesterol 29.9, Sodium 255.5, Carbohydrate 25.7, Fiber 0.5, Sugar 16.4, Protein 2.6
OVERNIGHT CINNAMON FRENCH TOAST CUPCAKES
Mini-cakes conquer breakfast! These individually sized cups feature cinnamon swirl raisin bread and a crumbly streusel topping. Prep the day before to make this dish a brunch-time breeze.
Provided by By Megan DeKok
Categories Breakfast
Time 9h20m
Yield 30
Number Of Ingredients 17
Steps:
- Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
- Place nut cups on large cookie sheet. Place a few berries in each cup.
- While bread cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and vanilla bean 5 minutes or until warm throughout, stirring constantly. Set aside to steep 30 minutes. Remove vanilla bean. Beat eggs into mixture.
- Dunk bread cubes into milk-egg mixture; divide evenly among nut cups. Repeat with all of the bread. Cover unbaked French toast tightly; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Remove French toast from refrigerator; uncover. In small bowl, stir together flour, 1/4 cup granulated sugar and the salt. With fork or fingers, cut in or rub butter into flour mixture until it resembles crumbs. Sprinkle Streusel Topping over French toast.
- Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CINNAMON TOAST CRUNCH CUPCAKES RECIPE - (4.4/5)
Provided by á-24447
Number Of Ingredients 13
Steps:
- - Preheat oven to 350 degrees - Combine eggs, oil, buttermilk (or milk), and vanilla. - Mix in sour cream - Add cake mix and cinnamon, mix until smooth - fill cup cake 3/4 full and bake for 15-18 minutes, or until you insert a knife and it comes out clean. FROSTING - beat cream cheese and butter until light and fluffy. - Add the cinnamon toast crunch powder - Add vanilla and powdered sugar. - Beat all ingredients. - To adjust consistency add milk if it is too thick.
Tips:
- Use fresh ingredients for the best flavor.
- Be sure to measure your ingredients accurately, especially the baking powder and baking soda.
- Mix the batter until just combined. Overmixing can make the cupcakes tough.
- Fill the cupcake liners about 2/3 full. This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For the frosting, be sure to use softened butter. This will make it easier to mix and spread.
- Add the cinnamon sugar to the frosting gradually, until you reach the desired flavor.
- Pipe the frosting onto the cupcakes using a piping bag fitted with a star tip.
- Sprinkle the cupcakes with additional cinnamon sugar, if desired.
Conclusion:
These cinnamon toast cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are sure to be a hit with all of your friends and family. So next time you're looking for a sweet and satisfying snack, give these cupcakes a try. You won't be disappointed!
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