Preheat oven to 350 degrees F. Prepare cupcake pan(s) with 16 cupcake liners.

In a large bowl, mix together all dry ingredients together until well combined.

Using a separate bowl, whisk together the wet ingredients until combined. This mixture may look quite lumpy, don't be alarmed.

Add the wet ingredients to the dry ingredients. Mix until combined, but do not over mix.

Distribute the batter evenly into cupcake papers.

Bake for 15-20 minutes or until golden and springy to the touch. Remove from oven and allow to cool completely prior to frosting.

Using a mixer, beat cream cheese until creamy. Add butter and beat until the two are well combined, approximately two minutes.

Add one cup of powdered sugar, as well as cinnamon and salt, to the mixture and beat until combined. Add remaining powdered sugar, one cup at a time, beating each time until well combined. Add vanilla and beat until combined.

Add milk, half and half or cream, one tbsp at a time, until desired texture is reached. Less liquid will give you a thicker frosting, more liquid will give you a thinner frosting.

Pipe or spread onto cooled cupcakes. Sprinkle with cinnamon sugar mixture and top with Cinnamon Toast Crunch Churros cereal for garnish. Enjoy!