Cinnamon Toast Crunch Cupcakes stuffed with Natilla Creme

I am a lover of Pinterest and for those of you who do not know what it is you must check it out at www.pinterest.com!  Anyways,  I am on it everyday looking at food and drinks category and for a week now this cupcake recipe kept popping up on my screen.  Of course they caught my attention since they were Cinnamon Toast Crunch cupcakes!!!  That was my favorite cereal when I was a little girl and I have never seen it being used as an ingredient for a cupcake.  So this weekend I thought of how to make it a little different and it hit me to add a creme filling inside.  But I did not want some ordinary creme filling so I decided to inject each cupcake with some Natilla which is a Cuban custard that is delicious!  I have a cupcake injector that comes with different tips for frosting and a special tip to inject creme into desserts.  To make these cupcakes I do recommend getting it and it can be found in the baking isle of Michael’s.  I got the recipe for the cupcakes from www.yourcupofcake.com and would like to thank Lizzy Mae for this recipe.

Cinnamon Toast Crunch Cupcakes stuffed with Natilla Creme
What You Need
3 eggs
1/3 cup of vegetable oil
3/4 cup of buttermilk
1 tsp of vanilla extract
3/4 cup of sour cream
1 box of Duncan Hines Vanilla Cake Mix
1 1/2 tsp of cinnamon

Frosting
8oz cream cheese
1/2 cup of softened butter
1 tsp of vanilla extract
3 cups of powdered sugar
2/3 cup of Cinnamon Toast Crunch Cereal (smashed into powder)

Creme Natilla Filling
1 small package of Jell-O instant french vanilla pudding mix
2 cups of whole milk
1/4 cup of sweetened condensed milk
1 tbsp of almond extract
1 tsp of cinnamon
Vanilla pirouettes

Cinnamon Toast Crunch Cupcakes stuffed with Natilla Creme Recipe

What You Need To Do
First make the Natilla.  Begin by mixing the pudding powder mix with the two cups of whole milk.  Whisk it for about 2 minutes and then after 5 minutes the pudding will be nice and thick.  Then add the sweetened condensed milk, almond extract, and cinnamon.  Mix well and then cover and refrigerate until you are ready to fill the cupcakes.  Now for the cupcakes.  Preheat the oven to 350 degrees.  In a bowl mix together the eggs, oil, buttermilk, and vanilla.  Then add the sour cream and mix until all the ingredients are mixed well.  After that slowly add in the cake mix and cinnamon.  Once the batter is ready you can line the muffin pan with cupcake liners and fill with batter 3/4 full for each one.  Place it in the oven and let it cook for 18 minutes.  Once they are done remove them from the oven and let them cool for about 10 minutes.  Then take out the Natilla from the refrigerator and scoop in into the injector.  Then begin to inject each cupcake with the filling.  Now to make the frosting my favorite part!  Begin by beating the cream cheese and butter together with an electric hand mixer until it is fluffy and delicious.  Then add the Cinnamon Toast Crunch powder and then keep beating with the mixer.  Then add the vanilla and powdered sugar and keep mixing until the frosting begins to form.  If the frosting is too thick you can adjust it with about two tablespoons of milk.  Once that is done and you have cleaned out your cupcake injector.  You can add the frosting in the injector and switch the tip to the frosting tip.  Then begin to decorate your cupcakes and add a pirouette and some of the cereal.

Delicious Cinnamon toast Crunch Cupcakes stuffed with Natilla Creme

My Cupcake drawing of what I wanted them to look like LOL and my IPhone pic of them stuffed Natilla.
Cinnamon Toast Crunch Cupcakes stuffed with Natilla Creme preparation
How to prepare Cinnamon Toast Crunch Cupcakes stuffed with Natilla Creme

 

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