Cinnamon Toast Crunch Cupcakes

There are some things that immediately take me back to feeling like an irresponsible adult who doesn't pay bills, worry about going to work, or how much to contribute to my 401K. In other words, a kid. Nothing forms a stronger sensory memory than the taste of certain foods, and for me, when I was a young drag queen in training, cinnamon toast crunch was the epitome of childhood indulgence. 

You know what else makes me feel the irresponsibility of childhood? Alcohol, in semi-mass quantities with a gaggle of girlfriends, on the beach, celebrating one of their last days as a bachelorette. 

So in honor of all things debauchery, irresponsibility, and bachelorette, I made Cinnamon Toast Crunch cupcakes.

To really drive home the "I don't give a WHAT" effect, we ate the cupcakes in our bikinis, because children don't care about that shit. They care about food, friends, fun, and...

FIST PUMPING!!!!!!!!!!!!!

So yeah, that happened.

And yes, that is my lipgloss residue on my cupcake. I was too busy not giving a rat's ass to do anything about it.

Oh, and in answer to your question, they were delicious.

Cinnamon Toast Crunch Cupcakes

Makes about 18 cupcakes

For the cupcakes

• 1 stick butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 2 cups AP flour
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk
• 1 tsp grated orange zest
• 1 tsp vanilla extract

For the frosting

• 1 stick butter, room temperature
• 8 oz cream cheese, room temperature
• 6 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup finely ground Cinnamon Toast Crunch cereal (pulse it in a food processor)
• 1/2 tsp cinnamon
• whole pieces of cereal, for garnish

1. Preheat oven to 375 degrees F. Line two cupcake pans.

2. In a stand mixer, cream butter and sugar until light and fluffy, about 5 minutes.

3. Add eggs, one at a time until incorporated.

4. In a large bowl, combine dry ingredients.

5. In a medium bowl, combine milk, orange zest, and vanilla extract.

6. Working in alternating batches, add 1/3 of the flour mixture to the butter/egg mixture until just incorporated. Add 1/2 of the milk mixture, mix. Add 1/3 of the flour, mix, and so on, until everything is evenly incorporated, ending with the flour mixture.

7. Using an ice cream scoop, fill cupcake liners about 3/4 full. Bake for about 18-22 minutes, or until a cake tester comes out clean. Allow to cool.

8. While cupcakes cool, make the frosting. Cream butter and cream cheese together.

9. Add powdered sugar, one cup at a time until desired sweetness is reached.

10. Add vanilla extract, ground cereal, and cinnamon and whip on high for a minute to get really light and fluffy.

11. Frost cooled cupcakes and garnish with pieces of cereal.