Churro Cupcakes with Cinnamon Cream Cheese Frosting

My kids had friends over for a taco dinner the other night, and we “needed” a special dessert. These churro cupcakes were perfect for our theme!

This recipe was adapted from Lady Behind the Curtain, via Sweet Carolines Cooking. I loved the cinnamon-sugar topping underneath the cinnamon cream cheese frosting. Although we did debate whether or not these cupcakes were more “churro” or “snickerdoodle,” we all agreed they were tasty. 🙂

I’m sharing this party food at Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: Makes 24 cupcakes

For the Cupcake Batter:

  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 T baking powder
  • ½ tsp coarse salt
  • 1½ T ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ granulated sugar, plus 2 T for dusting
  • 4 large eggs, at room temperature
  • 2½ tsp vanilla extract
  • 1¼ cups milk (I used 1 percent)

For the Cinnamon-Sugar Topping:

  • 4 T unsalted butter, melted
  • ½ cup sugar
  • 1½ tsp ground cinnamon

For the Cinnamon Cream Cheese Frosting:

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 8 oz. (1 brick) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • 3 cups confectioners’ sugar
  • 1 tsp milk, if needed to thin consistency

  1. Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
  2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
  3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
  5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
  6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes, or until cupcakes bounce back at the touch of a finger.
  7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
  8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
  9. In another small bowl, combine the sugar and cinnamon.
  10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
  11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
  12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
  13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
  14. Refrigerate until ready to serve.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

39 responses to “Churro Cupcakes with Cinnamon Cream Cheese Frosting

  1. Churro or snickerdoodle, I don’t care; they look delicious Josette 😀

  2. Wow! I need one or two right now.

  3. Oh my – these sure look good. What a great combination Josette – three layers of pure decadence! Love the addition of the cinnamon sugar under the frosting 🙂

  4. Oh yum! I love the flavor of churros but not always the overly crunchy texture. I bet it would be amazing to have the flavor in fluffy cupcake form! Thanks for sharing these on FF, I’ll have to give them a try!

  5. vintagekittycom

    Yum! Just can’t get enough cinnamon this time of year!

  6. Michelle

    Excellent cupcakes!
    I would like either churro or snicker doodle!
    Yum!
    Michelle

  7. I love churro and snickerdoodle! These cupcakes look amazing Josette! Thank you for sharing with FF!

  8. Mom

    Sounds yummy. I will try this
    recipe.😄❤️️

  9. These look delicious!! Thanks for sharing them on Fiesta Friday! 🙂

  10. Pingback: Churro Cupcakes with Cinnamon Cream Cheese Frosting | homethoughtsfromabroad626

  11. These look delicious, my daughter wants to make them right away!

  12. WOW! I absolutely love the flavor combination of these cupcakes! and they look ADORABLE too boot!

    Nice to “meet” your blog and you today! (I know this is a several months old post, but it caught my attention)

  13. I don’t bake but I would so purchase one of these delicious looking cupcakes 😉

  14. Reblogged this on Singing about Cooking and commented:
    LOVE ❤ these! My nieces adore churros, and I love making a simple but special treat for the families I cook for each week. These will be perfect for fajita night coming up soon!

  15. Just finished making these and really had to fight myself to get the icing on the cupcakes instead of eating it all. The combo of buttercream and cream cheese icing is divine. And I love that it makes 2 dozen: 1 dozen to keep for my family and 2 half dozens to give away to friends.

  16. LOVE this flavor combo!

  17. thebreadest

    My god those look good. I’m going to attempt to make this in a sheet pan as an actual cake, not cupcakes, because I don’t want to be slowed down by cupcake wrappers during the inevitable feasting that will happen once it’s done.

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