Breakfast Series: Toasty Cinnamon Crunch Cupcakes
Prep time: 
Cook time: 
Total time: 
Yields: 18
This recipe will make 18-20 cupcakes.
  • ½ cup butter, browned and re-solidified to room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 2 egg yolks
  • ¼ cup canola oil
  • 2 teaspoons vanilla
  • ¾ cups milk
  1. Preheat oven to 350°F and prepare cupcake pans with liners. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  3. Cream together the brown butter, sugar and brown sugar until it resembles wet sand.
  4. In a separate bowl whisk together the eggs, yolks, oil and vanilla. Then slowly add into the butter and sugar mixture, beating until creamy and smooth, scraping sides as necessary.
  5. Add the milk and dry ingredients alternately, scraping down sides between each addition, until just combined.
  6. Fill cupcake liners ¾ of the way full and bake at 350°F for 16-18 minutes or until a toothpick comes out clean. Cool on a wire rack.
TO ASSEMBLE: Once cupcakes are cooled, melt about ¼ cup butter. One at a time coat the top of the cupcake with a brushing of butter and than roll in cinnamon & sugar mixture. Set aside and repeat. Once all cupcakes are coated with the cinnamon & sugar decorate with Whipped Cinnamon Frosting and top with cereal (optional). We used about 1 cup of cinnamon cereal to decorate one batch of cupcakes.
Recipe by Bake 2 The Future at