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.

One Year Ago:

• Magdalenas
• Banana Chocolate Chip Ice Cream

Two Years Ago:

• Cookies & Cream Ice Cream
• Oat Cake with Blackberries & Blueberries

Three Years Ago:

• Chocolate & Butterscotch Chip Ice Cream Sandwiches
• Biscoff Crunch & Swirl Vanilla Bean Ice Cream
• Fudge Pops
• Snickerdoodles

Four Years Ago:

• Apple Cupcakes
• Potato Chip Cookie Ice Cream Sandwiches

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!

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