Description
Indulge in the delightful combination of a classic churro and a moist, flavorful cupcake with these Churro Cupcakes. These cinnamon-spiced cupcakes are topped with a creamy cinnamon frosting, making them a perfect treat for any occasion.
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Cinnamon-Sugar Coating:
- 1/4 cup unsalted butter (melted, for brushing)
- 1/3 cup granulated sugar mixed with 1 teaspoon cinnamon
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Cream Cheese Frosting:
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Mix in sour cream and milk.
- Combine and Bake: Gradually add dry ingredients to wet mixture. Divide batter into liners and bake for 18–20 minutes.
- Cinnamon-Sugar Finish: Brush cooled cupcakes with melted butter, then coat with cinnamon-sugar mixture.
- Make Frosting: Beat butter and cream cheese until smooth. Add powdered sugar, cinnamon, and vanilla extract, beat until fluffy.
- Frost Cupcakes: Pipe or spread frosting onto cooled cupcakes. Garnish with mini churros or extra cinnamon-sugar if desired.
Notes
- For added flair, consider filling cupcakes with dulce de leche or cinnamon pastry cream.
- Best enjoyed the day they’re made for optimal texture.
