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
- 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, or until cupcakes bounce back at the touch of a finger.
- 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:
Four Years Ago:
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: churros, cinnamon sugar, cream cheese frosting, cupcakes, dessert, Fiesta Friday, snickerdoodles, vanilla
This delicious breakfast bread is loaded with blueberries. It really is a fabulous blend of banana bread and blueberry muffins- two of our favorite special breakfasts! The cinnamon sugar was an extra treat. 🙂
This recipe was adapted from Crazy for Crust. I decreased the sugar and modified the recipe to include whole wheat flour and bake in a convection oven. I also used a Vitamix to blend the liquid ingredients. Nice!
- 3/4 cup plus 2 T granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon coarse salt
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup whole wheat flour
- 1 cups all-purpose flour
- 2 cups fresh blueberries
- 1/2 teaspoon cinnamon
- Preheat oven to 375°F (on convection, if possible). Grease a 9x5x3” loaf pan with butter or cooking spray.
- Cream butter and 3/4 cup sugar with a hand or stand mixer. Set aside.
- Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth. (I used a Vitamix)
- Pour half the banana mixture into the butter mixture with 1 cup of whole wheat flour. Mix until just incorporated, then add the remaining banana mixture and the all-purpose flour. Mix until just incorporated.
- Gently fold in the blueberries. Pour into prepared pan.
- Combine 2 T sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
- Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until a toothpick comes out with just a few crumbs. The edges will be a dark brown.
- Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.
One Year Ago:
Two Years Ago:
and… I have to share some friends who came to visit. 🙂 A Great Egret and a Night Heron!
The Night Heron actually came and sat at the edge of our diving board… he didn’t go for a swim. 🙂 Great.
Posted in Baking, Bread, Coffee Cake, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: banana bread, bananas, blueberries, blueberry, bread, breakfast, buttermilk, cinnamon sugar, muffins, quick bread, Vitamix, whole wheat
If you call these muffins, it’s okay to eat them for breakfast, right? 🙂 These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.
This recipe was adapted from Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. 🙂 They were worth every bit of indulgence!
Yield: Makes 12 standard muffins
For the Batter:
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
- 1 1/2 cups white whole wheat flour, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
For the Cinnamon-Sugar Coating:
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- Preheat oven to 350 degrees (convection). Butter and flour 12 standard muffin cups.
- Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- In a small bowl, whisk together buttermilk and pumpkin puree.
- In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
- With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 minutes (on convection) or up to 30 minutes in a standard oven.
- Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
One Year Ago:
Posted in Baking, Good Sweets, Good Eats (Desserts), Muffins, Recipes, Thanksgiving, The Piggy Pancake (Breakfast)
Tags: autumn, breakfast, buttermilk, cinnamon sugar, cupcakes, dessert, donut, doughnut, fall, halloween, muffins, pumpkin, pumpkin puree, snack, Thanksgiving, whole wheat