Cinnamon Toast Cupcakes – a delicious recipe with yellow cake, vanilla instant pudding, milk, vegetable oil, eggs, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place baking rack in center of oven and preheat to 350u00b0F.
2
Line cupcake pans with liners and spray top of pan with cooking spray.
3
Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
4
Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
5
Spoon 1/3 cup of batter into each liner (about 3/4 full). Place pan(s) in oven on middle rack.
6
Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes. Slowly and carefully turn pan on it's side and remove cupcakes. Cool 15 minutes and frost with Cinnamon Cream Cheese Frosting (Recipe #166183) (or buy some cream cheese frosting, add cinnamon to taste, ice cupcakes and sprinkle tops with cinnamon sugar).
633
kcal
Calories
55
g
Fat
11
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix, 1 (3 1/3 ounce) package vanilla instant pudding mix, 1 1/4 cups whole milk, 3/4 cup vegetable oil, and more.
Yes, Cinnamon Toast Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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