Cinnamon toast crunch cupcakes

So obvoiusly cinnamon toast crunch cereal is not gluten free, but you can sub it for a chex cinnamon cereal. This is a bit more tricky to convert but they really did come out well. Again ill give you the orginal, gluten free and dairy free way to make these to fit whatever diet or allergies you or your family may have.

Cupcake mix
3 eggs
Dairy free use egg replacer or apple sauce
1/3 cup oil
3/4 cup butter milk
Dairy free butter milk is a 3/4 cup of soy milk with a tbs of viniger allow it to sit for 10 mins
1 tsp vanilla extract
3/4 cup sour creme
Bit tricky but I just thickened up some soy milk with corn startch, or u can make a dairy free buttermilk ( 3/4 cup soy milk with a tbs viniger allow to sit 10 mins) or use a soy yogurt instead
Vanilla cake mix store bought
(So for gluten free here's how to make your own replacer for all recipies that call for store bought cake mix
2 1/2 cups gluten free flour
2 cups sugar
1/2 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
When using for a vanilla cake mix add 1 tsp of vanilla in addition to what your recipie calls for)

Preheat to 350
combine eggs, oil, buttermilk and vanilla
Add sour creme
Add cake mix and cinnamon mix till smooth
Bake for 15 to 18 mins

I did not use this frosting I did a regular buttercreme frosting subing the milk for soy milk and add 2/3 cup crucshed cinnamom chex but for non gluten free it would be cinnamon toast crunch crushed up

Cinnamon toast crunch butter creme frosting
8 oz creme cheese
1/2 cup soft butter
1 tsp vanilla
3 cups powdered sugar
2/3 cup cinnamon toast crunch crushed up
After cupcakes are cooled frost them and garnish with a piece of cereal in the frosting

My kids loved these cupcakes the conversion did not sacrifice the taste but it is a trick conversion with many extra steps. Good news is it can be done and our kids with allergies can still have a yummy treat

Banana cupcakes

Banana cupcakes gluten free , dairy freeand orginal

1/2 cup shortening
For dairy we used almond butter
1 1/2 cups sugar
2 eggs
We used egg replacer but you also sub with apple sauce
1 cup mashed up ripe bananas
1 tsp vanilla extract
2 cups all purpose flour
For glute free we used glute free flour and added a tsp of xantham gum
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
So dairy free butter milk is easy do 1/2 cup of soy milk and add a tsp of viniger let sit for 10 mins

First cream shotening (almond butter) and sugar till light and fluffy
Add eggs 1 at a time mixing well in between each egg
Add banans and vanilla.
Combine the flour, baking soda, baking powder and salt.
Add to mixture alternating with buttermilk beating well after each addition

Bake at 375 for 18 to 22 mins.

We used peanut butter frosting

So 1/2 cup of soft butter again for dairy free we used almond butter
1 cup creamy peanut butter
3 tbs milk we used soy milk
2 cups powdered sugr

Combine butter and peanut butter. Gradually add powdered sugar add milk one tbs at a time to desired thickness.

Frost once cupcakes are cooled and enjoy!

These were really good and the kids loved them.