Cinnamon Toast Crunch Cupcakes

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream the butter and sugar together on medium speed until well combined.
4. Add the two eggs and one egg yolk, one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Add the sour cream and mix until combined.
6. With the mixer on low, add in the flour mixture. Mix just until it is incorporated.
7. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
8. Bake for 20-22 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
9. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Cinnamon Frosting

1. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and cream cheese on medium speed until smooth.
2. With the mixer on low, slowly add in the powdered sugar by the spoonful followed by the cream.
3. Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.

Assembly

1. Once the cupcakes have cooled, scoop the frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.
2. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
3. Top each cupcake with a few pieces of Cinnamon Toast Crunch. Enjoy!