Cinnamon Toast Cupcakes Recipe

Ingredients

• 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
• 3 large eggs
• 1 tablespoon ground cinnamon
• cooking spray

Instructions

1. Place the baking rack in the center of the oven and preheat to 350ºF.
2. Line cupcake pans with liners and spray the top of the pan with cooking spray to prevent sticking.
3. In a large mixing bowl, combine 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, 3 large eggs, and 1 tablespoon ground cinnamon.
4. Using a mixer, blend the mixture on low for 30 seconds to combine everything. Scrape down the sides of the bowl and increase the speed to medium, mixing for 1-1/2 to 2 minutes until well blended and fluffy.
5. Spoon 1/3 cup of batter into each cupcake liner, filling them about 3/4 full for the perfect rise.
6. Place the pans in the oven on the middle rack and bake for about 18 to 22 minutes, or until the cupcakes are golden brown and a toothpick inserted comes out clean.
7. Once baked, let the cupcakes cool in the pans for 5 minutes. Carefully turn the pans on their sides to remove the cupcakes, then cool them for an additional 15 minutes on wire racks before frosting.
8. Frost the cooled cupcakes with Cinnamon Cream Cheese Frosting (or simply buy cream cheese frosting, mix in some cinnamon to taste, and ice the cupcakes. For a lovely finishing touch, sprinkle some cinnamon sugar on top).