Make It With A Cakemix's Cinnamon Toast Crunch Cupcakes

This wasn't my favorite thing, but my boys really liked it.  I gave it a 7, and the boys gave it a 9, and Aaron gave it an 8.  This was super easy, as it uses a cake mix, but the frosting was really delicious, and this was a fun idea.  I made a few changes from the recipe, because we didn't want fruit in this.  Also, the frosting has to be piped from a wide tip, since sometimes you can get little bits of cereal in your frosting unless you sift it.  Each cupcake is 345 calories, and here's what to do:

Cake:
1 box butter pecan cake mix
3 eggs
1/3 c melted butter, cooled
1 c buttermilk
2 t vanilla
1 c cinnamon baking chips

Frosting:
1/2 c Cinnamon Toast Crunch cereal, finely crushed
1 c butter, softened
2 T milk
1 t vanilla
1/2 t cinnamon
4 c (or a little less) powdered sugar

Preheat the oven to 350 and line your cupcake pans.  Combine the eggs, butter, buttermilk, and vanilla until smooth.  Stir in the cake mix and cinnamon chips.  Fill muffin liners and bake for about 17 minutes or so.  Let cool.
Beat the butter for 2 minutes, then add in the cereal, milk, vanilla and cinnamon.  Then add in the powdered sugar.  Pipe onto cooled cupcakes.

Make It With A Cake Mix's Maraschino Cherry Cupcakes

As you can tell from the name, this was a cake mix recipe.  I bought this cookbook, Make It With A Cake Mix recently, and when Aaron told me he needed something for a potluck for work the next day, I decided to try this one out.  The boys helped me decide which one to try, and this one turned out so well.  We all gave these a perfect 10, and they are super easy to make, and only 258 calories each, so not too bad!  The calories will differ based on cake mix brands/types, but that is what ours turned out being with 24 cupcakes.

1 box yellow cake mix
3 eggs
1/3 c oil
3/4 c milk
1/2 c sour cream
2 t almond extract
1 c maraschino cherries, roughly chopped

1 c butter, softened
1 1/2 t almond extract
3 1/4 c powdered sugar (may need more or less)

sprinkles

Preheat the oven to 350, and line muffin tins with liners.
Mix together the eggs, oil, milk, sour cream, and almond extract.  Sift in the cake mix, then fold in the cherries.  Fill the cupcakes, and cook for about 18 minutes, checking often.  Cool completely.

Beat the butter for a few minutes, then add in the almond extract.  Mix in the powdered sugar, then pipe the frosting onto the cupcakes, and top with sprinkles.  Serve