Description
Delight in these Churro Cupcakes, combining the beloved flavors of cinnamon and sugar with moist, fluffy cupcakes topped with a creamy cinnamon-spiced frosting. Finished with a buttery cinnamon sugar coating reminiscent of classic churros, and an optional drizzle of caramel sauce for extra indulgence, these cupcakes make a perfect treat for any occasion.
Ingredients
Cupcakes
- 2½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- ¾ cup milk
Topping
- 3 tablespoons unsalted butter, melted and cooled slightly
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Frosting
- 8 oz full-fat, brick-style cream cheese, softened but still cool
- 1 stick (½ cup) unsalted butter, softened but still cool
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Pinch salt
- 4 to 5 cups confectioners' sugar
- Caramel sauce (for drizzling, optional)
Instructions
- Prepare oven and pans: Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven. Line two 12-cup muffin pans with paper liners, making them ready for the batter.
- Mix dry ingredients: In a medium bowl, whisk together 2½ cups flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
- Cream butter and sugar: Using an electric mixer with the paddle attachment or beaters, cream 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Incorporate 3 large eggs one at a time into the creamed mixture, mixing well after each addition. Then, beat in 1½ teaspoons vanilla extract fully.
- Combine dry ingredients and milk: Alternately add the flour mixture and ¾ cup milk to the batter in three additions, starting and ending with the dry ingredients. Mix just until everything is combined; avoid overmixing.
- Fill and bake: Divide the batter evenly among the lined muffin cups. Bake for 23 to 25 minutes or until the cupcake tops are set and a toothpick inserted comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pans on a wire rack for 10 minutes. Then transfer them to the wire rack to cool completely before proceeding.
- Prepare cinnamon sugar topping: Place 3 tablespoons melted and slightly cooled butter in a shallow bowl. In another small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon for sprinkling.
- Coat cupcakes: Brush the top of each cooled cupcake with the melted butter and then spoon or sprinkle the cinnamon-sugar mixture over it. Allow excess sugar to fall back into the bowl. Reserve any remaining cinnamon sugar for frosting decoration.
- Make frosting: In the mixer bowl, combine 8 oz softened cream cheese, ½ cup softened butter, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, and a pinch of salt. Mix together on low speed until blended, then increase to medium-high and beat for about 2 minutes until light and aerated.
- Add confectioners’ sugar: Gradually add 4 cups of confectioners’ sugar while mixing on low speed until incorporated. Increase speed to medium-high and beat until fluffy, about 1 minute. Add additional confectioners' sugar by the cup if the frosting is too thin or if higher sweetness is desired.
- Frost and decorate: Pipe or spread the cinnamon cream cheese frosting onto the cooled cupcakes. Lightly dust the tops with the reserved cinnamon sugar. Optionally, drizzle with caramel sauce for an extra decadent touch.
Notes
- Make sure the cream cheese and butter are softened but still cool to achieve a smooth frosting that whips up light and airy.
- Do not overmix the cupcake batter to keep cupcakes tender and moist.
- The cinnamon-sugar topping can be adjusted to taste; use more or less cinnamon according to preference.
- These cupcakes store well in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
