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 ½ cups butter (room temperature)
1 ¾ 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 ½ tsp cinnamon
Whipped cream to texture if you don’t like a heavier buttercream icing
Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes.