Now, let’s get to the fun part: baking! Follow these instructions carefully for the best results. Don’t be afraid to put on some music and enjoy the process. It’s therapeutic!

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is the first thing to do.

Step 2: Make the Cake Batter

Prepare the vanilla cake batter according to the instructions on the box. This usually involves combining the cake mix with eggs, oil, and water. But read the instructions.

Once the batter is smooth, add the ground cinnamon and whisk until it’s evenly distributed. This will infuse the cupcakes with that warm, comforting flavor. Don’t overmix.

Step 3: Layer the Batter and Cereal

Fill each cupcake liner about one-third full with batter. This creates a base for the next layer. You can make it more precise by using an ice cream scoop.

Sprinkle a generous pinch of cinnamon sugar over the batter in each liner. Then, add a few pieces of Cinnamon Toast Crunch cereal on top. It will add a crunch.

Add more batter to cover the cereal completely, filling each liner about two-thirds full. This will ensure that the cereal is nestled inside the cupcake. It is like a little surprise.

Step 4: Bake the Cupcakes

Bake the cupcakes for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven.

Start checking for doneness at 15 minutes. Keep a close eye on them to prevent overbaking. They should be golden and springy.

Step 5: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely. Cooling completly is essential.  

It’s crucial to let the cupcakes cool completely before frosting them. Otherwise, the frosting will melt and slide off. No one wants that!

Step 6: Make the Frosting

While the cupcakes are cooling, prepare the frosting. In a large bowl, combine the softened butter, powdered sugar, salt, vanilla extract, and cinnamon. The butter need to be soft.

Beat with a hand mixer (or stand mixer) on low speed until the ingredients are combined. Then, increase the speed to medium-high and beat until the frosting is light and fluffy. This should take about 3 to 5 minutes.  

Gradually add the heavy cream, one tablespoon at a time, beating well after each addition. Continue adding cream until the frosting reaches your desired consistency – it should be smooth, creamy, and spreadable. I like mine pretty thick.

Step 7: Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost them! Use an offset spatula to spread a generous amount of frosting onto each cupcake. I love a lot of frosting.

You can create swirls, smooth peaks, or any design you like. Get creative and have fun with it! There is no rule to frost, only your desire.

Step 8: Garnish (Optional)

If desired, top each frosted cupcake with a few pieces of Cinnamon Toast Crunch cereal for garnish. This adds a final touch of crunch and reinforces the cereal flavor. It looks great too.