I am not really a big fan of cereals in the morning, I am happy with a pretzel bun with some butter ;) …but these crunchy cinnamon cereals work also pretty well for me. Cinnamon is always good.

I made these cupcakes with those cinnamon cereals, but you can also just use cinnamon for the dough and the buttercream, both works perfectly. So if you have some cereals at hand and someone to crush them into small crumbs, use them – if not that’s fine too. Have fun baking and eating!
INGREDIENTS / ZUTATEN
For the cupcakes:
3 tbsp. melted butter
3 tbsp. oil
2/3 cup (170ml) milk, room temperature
2 eggs, room temperature
1 cup (225g) sugar
2 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
1 1/4 tsp. baking powder
1 2/3 cups (200g) all-purpose flour
1/2 cup (40g) cinnamon cereal crumbs, run through a food processor (optional)
For the cinnamon buttercream:
3/4 cup (170g) butter, room temperature
2 1/4 cups (290g) confectioner’s sugar
1 1/2 tbsp. heavy cream
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 cup (40g) cinnamon cereal crumbs, run through a food processor (optional)
For the decoration:
12 pieces cinnamon cereals (optional)
1 tbsp. cinnamon sugar
Für die Cupcakes:
3 EL geschmolzene Butter
3 EL Öl
170ml Milch, Zimmertemperatur
2 Eier, Zimmertemperatur
225g Zucker
2 TL Vanille Extrakt
1 TL Zimt
1/2 TL Salz
1 1/4 TL Backpulver
200g Mehl (Type 405)
40g Zimt-Cornflakes oder ähnliches, zerkleinert (optional)
Für die Zimt-Buttercreme:
170g Butter, Zimmertemperatur
290g Puderzucker
1 1/2 ELSahne
1 TL Vanille Extrakt
1 TL Zimt
40g Zimt-Cornflakes oder ähnliches, zerkleinert (optional)
Für die Dekoration:
12 St. Zimt-Cornflakes (optional)
1 EL Zimt-Zucker

DIRECTIONS / ZUBEREITUNG
2. Pour the batter into prepared muffin tins and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a cooling rack.
3. For the buttercream: In a mixing bowl mix butter until white an fluffy (5-7 minutes). Add the cream, vanilla, cinnamon and confectioner’s sugar. Beat for an additional 5-7 minutes or until light and fluffy. Add the cinnamon cereal crumbs and mix until incorporated. Top the cupcakes with the buttercream, decorate with cinnamon cereals and sprinkle with cinnamon sugar (sugar and cinnamon mixed).
4. Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.
2. Teig in die vorbereiteten Cupcake Förmchen geben und für 20-24 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Komplett auskühlen lassen.
3. Für die Buttercreme: Butter in einer Schüssel aufschlagen, bis sie weiss und luftig ist (ca. 5-7 Minuten). Sahne, Vanille Extrakt, Zimt und Puderzucker zugeben. Erst langsam und dann auf höchster Stufe für weitere 5-7 Minuten aufschlagen. Zerkleinerte Cornflakes zugeben und unterheben. Cupcakes mit der Buttercreme verzieren und mit Zimt und Zucker (oder zerkleinerten Zimt Cornflakes) bestreuen.
4. Im Kühlschrank lagern. Vor dem Servieren ca. 20 Minuten auf Zimmertemperatur erwärmen lassen.

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Here is a version of the recipe you can print easily.


- 3 tbsp. melted butter
- 3 tbsp. oil
- 2/3 (170ml) cup milk, room temperature
- 2 eggs, room temperature
- 1 cup (225 g) sugar
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/4 tsp. baking powder
- 1 2/3 cups (200g) flour
- 1/2 cup (40g) cinnamon cereal crumbs, run through a food processor (optional)
- 1 1/2 sticks (175g) butter, room temperature
- 2 1/4 cups confectioner's sugar
- 1 1/2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tsp. cinnamon
- 1/2 cup (40g) cinnamon cereal crumbs, run through a food processor (optional)
- 12 pieces cinnamon cereals (optional)
- 1 tbsp. cinnamon sugar
- Preheat the oven to 350˚F (175°C). In a mixing bowl combine the milk, butter, oil, eggs, vanilla and cinnamon. Add sugar and salt and mix until combined. Mix the cake flour with baking powder and cinnamon cereal crumbs (optional), add to the mixing bowl and mix until the batter is no longer lumpy.
- Pour the batter into prepared muffin tins and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a cooling rack.
- For the buttercream: In a mixing bowl mix butter until white an fluffy (5-7 minutes). Add the cream, vanilla, cinnamon and confectioner's sugar. Beat for an additional 5-7 minutes or until light and fluffy. Add the cinnamon cereal crumbs and and mix until incorporated. Top the cupcakes with the buttercream, decorate with cinnamon cereals and sprinkle with cinnamon sugar (sugar and cinnamon mixed).
- Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.
- Enjoy baking!