Preheat oven to 350 degrees. Spray or line a standard muffin tin.
In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Fold in ¾ cup of the crushed Cinnamon Toast Crunch Cereal.
Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Directions for Frosting:
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract and salt.
Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy.
Fill your prepared piping bag with frosting. Frost your cupcakes.
Directions for the Drizzle:
In a small bowl, add the cinnamon chips and milk. Heat at 50% power for 25 seconds. Stir. If the chips are not completely melted, repeat.
Drizzle mixture over the frosted cupcakes. Top with a bit of the crushed Cinnamon Toast Crunch Cereal.
Notes
Add Cinnamon Candies: Top with red hots or your favorite cinnamon candy.
Cake Mix: Use a spice cake mix or a butter cake mix in your delicious cupcake for your favorite desserts.
Variation tip: Decorate with a smattering of Cinnamon Sugar mixture on top of the cinnamon buttercream frosting or a cinnamon sugar swirl. Use festive cupcake liners.
Dietary consideration tip: Try using a low sugar or fat free cake mix for this family favorite for special occasions.