Image by Jen Campbell

Not only in the fall do I get on a pumpkin spice kick but a cinnamon kick as well.  Red hots in my apple cider, cinnamon dolce lattes from Starbucks, cinnamon sugar sprinkled on my toast in the mornings.  All these things remind me of fall, the best time of the year.  In honor of my cinnamon love, today’s post comes from our wonderful friend Jen at Sweet little Details.

Cinnamon Toast Crunch Cupcakes

1 French Vanilla or white cake mix

1/2 cup melted butter

3 tsp vanilla

3 eggs

1/2 cup milk

1/2 cup water

1 tbsp cinnamon

Brown sugar to top cupcakes
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.

Frosting

1 1/2 cups butter (room temperature)

1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor)

5 tsp vanilla

4-5 cups icing sugar

2 tbsp condensed milk

4 tbsp brown sugar

1 1/2 tsp cinnamon