Churro Cupcakes
Cinnamon-sugar cupcakes topped with cinnamon cream cheese frosting and a mini churro.
🍳 Cook: 20 min🍽️ Makes 15
Ingredients
| 2 c | all-purpose flour | |
| 1 c | granulated sugar | |
| 1 1/2 tsp | 7.5 ml | baking powder |
| 1 1/2 tsp | 7.5 ml | ground cinnamon |
| 1 tsp | 5 ml | kosher salt |
| 3/4 c | melted butter, cooled (1 1/2 stick) | |
| 1 c | milk | |
| 1 | large egg | |
| 1 tsp | 5 ml | pure vanilla extract |
| — | cinnamon sugar, for sprinkling | |
| 1 8-oz | block cream cheese, softened (for the frosting) | |
| 4 tbsp | 60 ml | butter, softened (for the frosting) |
| 3 c | powdered sugar | |
| 1/2 tsp | 2.5 ml | ground cinnamon (for the frosting) |
| 2 tbsp | 30 ml | heavy cream |
| 1 tsp | 5 ml | pure vanilla extract (for the frosting) |
| — | pinch of kosher salt | |
| — | cinnamon sugar, for topping | |
| — | churros, for garnish |
Instructions
- Make cupcakes: Preheat oven to 350° and line two muffin tins with 15 cupcake liners. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
- In a medium bowl, whisk together melted butter, milk, egg, and vanilla. Add to dry ingredients and mix until just combined. Divide batter evenly among liners, filling ¾ full, then sprinkle tops with cinnamon sugar.
- Bake until a toothpick inserted in the middle comes out clean, 20 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar and cinnamon and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined. If frosting is too thick, add more heavy cream, a tablespoon at a time, until desired consistency.
- Transfer frosting to piping bag fitted with a large open star tip. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon sugar and top with a mini churro.