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. 🙂
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 cups granulated sugar
- 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
- Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
- In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
- Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
- Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
- Fill each cupcake liner three-quarters full. Bake 17-20 minutes in a convection oven (longer in a standard oven), or until cupcakes bounce back at the touch of a finger and/or a toothpick inserted in the center comes out clean.
- Remove cupcakes from oven and place cupcakes on wire racks to cool.
- Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
- In another small bowl, combine the sugar and cinnamon.
- 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.
- 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.
- 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.
- 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.
- Refrigerate until ready to serve.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Chocolate & Butterscotch Chip Ice Cream Sandwiches
- Biscoff Crunch & Swirl Vanilla Bean Ice Cream
- Fudge Pops
Four Years Ago: