Best 4 Frosted Toast Crunch Cheesecake Cupcakes Recipes
Indulge in a whimsical culinary journey with Frosted Toast Crunch Cheesecake Cupcakes, a delightful fusion of classic flavors and playful textures. These cupcakes elevate the beloved breakfast cereal into a decadent dessert, featuring a moist and fluffy vanilla cupcake base, a creamy cheesecake filling swirled with crunchy Frosted Toast Crunch pieces, and a luscious cream cheese frosting topped with even more cereal. Delight in the symphony of sweet and tangy flavors, the satisfying crunch, and the nostalgic charm that make these cupcakes a must-try for any sweet tooth.
Let's cook with our recipes!
FRENCH TOAST CUPCAKES
Add cinnamon, vanilla and maple-flavored frosting to yellow cake mix for French-toast-inspired cupcakes that are perfect any time of the day.
Provided by By Jessica Walker
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs, and adding cinnamon and vanilla.
- In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk and maple extract on medium speed until fluffy.
- Pipe or spread frosting on cooled cupcakes. Sprinkle tops with bacon.
Nutrition Facts : ServingSize 1 Serving
FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES
Frosted Toast Crunch cereal is not just for breakfast-it's also a tasty crust for our creamy and delightful cheesecake cupcakes.
Provided by Bree Hester
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
- In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
- To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
FRENCH TOAST CUPCAKES
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
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.
CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES
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
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
Tips:
- Use room temperature ingredients for even mixing and a smooth batter.
- Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth base for the cheesecake batter.
- Add the eggs one at a time, beating well after each addition to prevent curdling.
- Use a food processor to finely crush the Frosted Toast Crunch cereal for a consistent texture in the cheesecake batter.
- Fold in the whipped cream gently to maintain the airiness and achieve a light and fluffy cheesecake filling.
- Bake the cupcakes in a water bath to create a moist and creamy cheesecake center.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Use a piping bag fitted with a star tip to create a decorative swirl of frosting on top of the cupcakes.
- Top the cupcakes with crushed Frosted Toast Crunch cereal for an extra crunch and visual appeal.
Conclusion:
These Frosted Toast Crunch Cheesecake Cupcakes are a delightful combination of classic cheesecake and the beloved breakfast cereal. With a creamy cheesecake filling, a crunchy cereal crust, and a sweet and fluffy frosting, these cupcakes are sure to be a hit at any gathering. Whether you're a fan of Frosted Toast Crunch or simply love a good cheesecake, these cupcakes are a must-try. So gather your ingredients, preheat your oven, and get ready to indulge in a delicious treat that will bring back childhood memories and satisfy your sweet tooth.
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