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· 26 ·
FOR THE CUPCAKES
2 cups all-purpose our
3 tablespoons cornstarch
1½ teaspoons baking powder
1 teaspoons ground cinnamon
1 teaspoons kosher salt
1 cup (2 sticks) butter, softened
1½ cups granulated sugar
2 large eggs, plus 1 large egg
white
¾ cup whole milk
¼ cup cinnamon sugar
Cinnamon Toast Crunch, for
garnish
FOR THE FROSTING
1¼ cups (2½ sticks) butter,
softened
3 ¾ cups powdered sugar
1¼ teaspoons pure vanilla
extract
¾ teaspoon ground cinnamon
Pinch kosher salt
3 to 4 tablespoons heavy
cream
Ingredients:
1
Make cupcakes: Preheat oven to 350°F and line two mufn tins with 24 cupcake liners. In a
medium bowl, whisk together our, cornstarch, baking powder, cinnamon, and salt.
2
In the Delish Stand Mixer, beat butter and sugar until light and uffy. Add eggs and egg white,
one at a time, until combined. Add half the dry ingredients to the wet ingredients, beating until just
combined. Add milk, beating until combined, then mix in remaining dry ingredients.
3
Fill cupcake liners with 1 tablespoon batter, then sprinkle with a layer of cinnamon sugar. Repeat
layering, then top with 1 tablespoon more batter. Bake until slightly golden on top and a toothpick
inserted into the middle of each cupcake comes out clean, about 20 minutes.
4
Let cool in pans 5 to 10 minutes, then transfer to a wire rack to cool completely.
5
Make frosting: In a stand mixer, beat butter until light and uffy. Add powdered sugar, vanilla, cin-
namon, and salt and beat until combined. Gradually add heavy cream, one tablespoon at a time,
until creamy. Transfer frosting to a piping bag t with a large round tip.
6
Pipe frosting onto cooled cupcakes. Garnish with Cinnamon Toast Crunch before serving.
Directions
Cinnamon Toast
Crunch Cupcakes
Makes 24 cupcakes | Total time: 1 hour 20 minutes
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