Cinnamon Toast Crunch Frosted Cupcakes Recipe

Ingredients

1

                        box (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Cake Mix

Water, vegetable oil and eggs called for on cake mix box

2

                        tubs (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting

1

cup Cinnamon Toast Crunch™ Cereal

Multicolored candy sprinkles, as desired

Preparation

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).

Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.

Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.

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