Description
Deliciously tender Churro Cupcakes topped with a soft cream cheese frosting and a crunchy cinnamon-sugar finish, perfect for any occasion.
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour (For the structure of the cupcake.)
- 1.5 cups cake flour (To keep the cupcakes light and tender.)
- 1 tablespoon baking powder (For leavening.)
- 0.5 teaspoon salt (Enhances flavor.)
- 1 tablespoon ground cinnamon (Adds flavor.)
- 1 cup unsalted butter, room temperature (2 sticks for batter.)
- 1.75 cups sugar (Sweetens the cupcakes.)
- 4 large eggs, room temperature (Helps to create a fluffy batter.)
- 2 teaspoons vanilla extract (For flavor.)
- 1.25 cups milk (To keep batter soft.)
Topping
- 4 tablespoons butter, melted (For brushing on top.)
- 0.25 cup granulated sugar (For the cinnamon sugar coating.)
- 1 teaspoon ground cinnamon (For the cinnamon sugar coating.)
Frosting
- 0.5 cup butter, softened (For creaming.)
- 1 8 ounce cream cheese, softened (Main frosting ingredient.)
- 0.5 teaspoon vanilla extract (For flavor.)
- 1 teaspoon ground cinnamon (For the frosting flavor.)
- 5 cups confectioners’ sugar (Sweetens the frosting.)
- 1 tablespoon milk (If needed for consistency.)
Instructions
Preparation
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk together both flours, baking powder, salt, and cinnamon in a bowl.
Making the Batter
- With an electric mixer on medium-high speed, cream butter and sugar 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 and add flour mixture in three batches, alternating with two additions of milk, beating until combined after each.
- Fill each cupcake liner three-quarters full.
Baking
- Bake for 20 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes.
Topping and Frosting
- In a small bowl, melt 4 tablespoons of butter.
- In another small bowl, combine 0.25 cup granulated sugar and 1 teaspoon ground 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 softened butter and cream cheese until light.
- Mix in vanilla and 1 teaspoon 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
Store cupcakes in an airtight container in the fridge because of the cream cheese frosting. They keep well for 3–4 days. Let them sit at room temperature for about 20 minutes before serving to soften the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American