Description
Delightful Churro Cupcakes that combine the magic of churros with the fluffiness of cupcakes, topped with cream cheese frosting and cinnamon sugar.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups milk
- 4 tablespoons butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) butter, softened
- 1 (8 ounce) cream cheese, softened
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 5 cups confectioners’ sugar
- 1 tablespoon milk (if desired)
Instructions
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- Whisk together both flours, baking powder, salt, and cinnamon.
- Cream butter and sugar together with an electric mixer on medium-high speed until fluffy.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Beat in vanilla.
- Reduce speed to low.
- Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Fill each cupcake liner three-quarters full.
- Bake for 20 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes.
- Top with cinnamon sugar, crunchy topping, and cinnamon cream cheese frosting. Refrigerate until ready to serve. Set out 20 minutes before serving.
- Melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
- When cupcakes are completely cooled, brush melted butter on the tops and dip them into the cinnamon sugar mixture.
- In a medium bowl, beat butter and cream cheese until light.
- Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated.
- If the frosting gets too thick, add milk a few drops at a time until it reaches the desired consistency.
Notes
Use room temperature ingredients for a smoother batter. Avoid frosting warm cupcakes to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg