I am also sipping on a big cup of coffee! I have professed on here that I am a bit of a coffee "addict" but I have been cutting down my consumption to ONCE A DAY! It's been hard, but I know it is much better for my health!
Back to business: Here I am, posting this wonderful recipe just like I promised! My sister in law Claire loves to cook, bake and make everything fabulous! She is very talented! She decorates cakes and she is very creative! So we were chatting on the phone the other night and she was telling me about these cupcakes & I asked if I could share the recipe on my blog! So here we are :)
Here is what you need!
- 3 eggs
- 1/3 cup oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- Vanilla Cake Mix (not white cake mix)
- 1 ½ teaspoon cinnamon
Cinnamon Toast Crunch Buttercream:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2/3 cup Cinnamon Toast Crunch powder
(Crush the cereal in a bag and then sift out 2/3 cup)
This recipe has been taken & loved from:
Preheat oven to 350F & put 20-22 cupcake liners in your cupcake pans.
In a large bowl combine eggs, buttermilk, vanilla & oil. Mix in the sour cream. Add the cake mix & cinnamon stirring until smooth.
Pour the batter into the liners until they are about 3/4 full. Bake the cupcakes for 15-18 minutes, or until you can poke a tooth pick into them & it comes out clean :)
To make the buttercream you need to beat the cream & butter until fluffy. Add the cinnamon toast crunch powder, vanilla and powdered sugar. You can use milk to adjust the consistency, depending on how thick you like your icing.
Decorate your little cupcakes with the icing and a nice cinnamon toast crunch cereal on top! Enjoy every bite & of course, share!
Enjoy your day today! Get outside and enjoy the fresh air!