• Pour ¾ cup Cinnamon Toast Crunch cereal into a small bowl and add milk. Stir and put in fridge to rest for at least 30 minutes. Right before using, strain cereal from liquid, pressing down on cereal with wooden spoon to extract as much liquid as possible.
• Preheat oven to 350 degrees and put cupcake papers into a 12-cavity cupcake tin.
• In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
• Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
• With mixer on low speed, beat in dry ingredients in 3 additions, alternating with ½ cup of the strained cereal milk (you should have some leftover for the frosting). Mix in each addition until just incorporated, taking care not to over-mix.
• Fill cupcake liners about ⅓ of the way with batter. Evenly divide cinnamon swirl mixture across batter in each cupcake paper. Top with remaining batter. Cupcake papers should be filled about ¾ of the way.
• Bake cupcakes for 17-20 minutes, until edges are golden and tester comes out clean. Let cupcakes cool in pan for a few minutes before removing to wire racks to cool completely.
• When cupcakes are cooled, frost them (I used a Wilton 1A pastry tip) and top them with Cinnamon Toast Crunch cereal pieces and/or crumbs.

Cinnamon Sugar Swirl

• In a small bowl, mix together granulated sugar and cinnamon.

Cinnamon Toast Crunch Buttercream Frosting

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
• With mixer on low, slowly blend in the confectioner’s sugar, cup by cup until well-combined. Mix in the cereal milk (leftover from cupcake recipe), vanilla, cinnamon, and salt and blend until combined. Fold in crushed Cinnamon Toast Crunch.