Cinnamon Toast Crunch Cupcakes

(Courtesy of bsinthekitchen.com)

Ingredients:
1 French Vanilla cake mix
1/2 c. melted butter
2 tsp. vanilla
3 eggs
1/2 c. milk
1/2 c. water
1 Tbsp. cinnamon
Cinnamon sugar mixture
Cinnamon Toast Crunch cereal (a few whole squares to top cupcakes with)
ICING:
1 1/2 c. butter (room temperature)
1 3/4 c. cinnamon toast crunch cereal crumbs (run through a food processor)
5 tsp. vanilla
1 tsp. butter flavoring
4-5 c. icing sugar
2 Tbsp. condensed milk
4 Tbsp. brown sugar
1 1/2 tsp. cinnamon
Whipped cream to texture if you don't like a heavier buttercream icing


Directions:
Mix together the first 7 ingredients in a large bowl.  Pour the batter into paper-lined cupcake tins.  Bake for 13-15 minutes at 350 degrees.  Once a toothpick comes out clean, set aside and allow the cupcakes to cool before icing.  


Mix together all icing ingredients until you get a desired consistency.  After icing the cupcakes, sprinkle with cinnamon sugar and top with a Cinnamon Toast Crunch square.