Quick, what’s your favorite breakfast cereal? I bet you said Cinnamon Toast Crunch. If you did, you are going to DIE when you see this recipe for Cinnamon Toast Crunch Cupcakes. Yep, you hear right, Cinnamon Toast Crunch Cupcakes.

Have you ever wanted breakfast for dessert or vice versa? Now you can have both, thanks to kitchen genius Rachel Schultz. Tackle your sweet tooth with this simple recipe.

These delectable bites are just as easy as making regular cupcakes and are sure to be a crowd pleaser for any occasion.

IMAGE SOURCE: RACHEL SCHULTZ

INGREDIENTS

½ cup butter

1 cup sugar

1 egg

1 and ¾ cup flour

¾ teaspoon baking powder

½ teaspoon salt

½ teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon baking soda

1 cup milk

2 cups cinnamon toast crunch cereal

1 batch vanilla buttercream frosting

IMAGE SOURCE: RACHEL SCHULTZ

INSTRUCTIONS

Preheat oven to 350 degrees.

Steep 1 cup of cereal in milk for 15 minutes.

Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda.

Slowly incorporate dry ingredients into butter mixture.

Remove cereal from milk. Add milk to batter and continue stirring.

Divide batter into lined muffin tin.

Bake for 20 minutes.

Pulse remaining 1 cup cereal in a food processor and stir crumbs into vanilla buttercream frosting.

Allow cupcakes to cool and frost.

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