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Churro Cupcake

Cinnamon Churro Cupcakes

These cupcakes are sinfully delicious! It looks like there are a lot of steps, but the ingredients are simple and the cupcakes come together quickly with the aid of an electric stand mixer. If you don't have a stand mixer, you could use a hand mixer or alternatively you could find a strong friend!
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 28 cupcakes
Author Adapted from a recipe by Sheryl at TheLadyBehindTheCurtain

Ingredients

  • Cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour
  • 1 Tablespoon cinnamon
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • Topping:
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 4 Tablespoons butter melted
  • Frosting:
  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon + cinnamon for sprinkling
  • 5 cups powdered sugar

Instructions

  1. Make the cupcakes:
  2. Preheat oven to 350ºF.
  3. Prep muffin tins by lining them with paper cupcake liners.
  4. Mix flours, cinnamon, baking powder and salt.
  5. In an electric stand mixer, beat butter and sugar together.
  6. Keeping mixer running, add eggs one at a time, beating until well mixed.
  7. Add vanilla to mixture.
  8. Add flour mixture 1 cup at a time, alternating with milk, beating until well incorporated.
  9. Fill each well of the muffin tin until it is 3/4 full.
  10. Bake for 20 minutes, checking for doneness with a toothpick or cake tester.
  11. Allow cupcakes to cool on wire racks until completely cooled.
  12. Make the topping:
  13. Place 4 Tablespoons of melted butter in a shallow bowl.
  14. Combine the 1/4 cup sugar and 1 teaspoon ground cinnamon in a shallow bowl.
  15. Dip cupcake tops in melted butter and then in cinnamon sugar mixture.
  16. Return cupcakes to wire racks.
  17. Make the frosting:
  18. In an electric stand mixer, beat 1/2 cup butter and 8 ounces cream cheese until fluffy.
  19. Add 1/2 teaspoon vanilla, and 1 teaspoon of cinnamon, beat until combined.
  20. Slowly add powdered sugar and beat until smooth.
  21. (Tip: Add water or milk a teaspoon at a time if frosting too thick)
  22. Frost cupcakes using a pastry bag and icing tip.
  23. Sprinkle with cinnamon.
  24. Refrigerate until 20 minutes before serving.