reneeruinseverything:

Cinnamon Toast Crunch Cupcakes

• 1 French Vanilla cake mix
• 1/2 cup melted butter
• 3 tsp vanilla
• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 tbsp cinnamon
• Brown sugar to top cupcakes

Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing.

For the buttercream icing:

• 1 1/2 cups butter (room temperature)
• 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)
• 5 tsp vanilla
• 1 tsp Wilton butter flavouring
• 4-5 cups icing sugar
• 2 tbsp condensed milk
• 4 tbsp brown sugar
• 1 1/2 tsp cinnamon
• Whipped cream to texture if you don’t like a heavier buttercream icing

my life will never be the same.