Description
Soft and fluffy Churro Cupcakes coated in cinnamon sugar and topped with rich cinnamon cream cheese frosting. Perfect for a Cinco de Mayo party or any festive celebration.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 1/4 cups milk
1/4 cup butter, melted
1/4 cup granulated sugar
1 tsp ground cinnamon
1/2 cup butter, softened
8 oz cream cheese, softened
1/2 tsp vanilla extract
1 tsp ground cinnamon
4 cups confectioners’ sugar
1 tbsp milk (if desired)
Instructions
1. Preheat oven to 350°F and line muffin tins with paper liners.
2. Whisk together flours, baking powder, salt, and cinnamon.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding flour mixture and milk until combined.
6. Fill liners three-quarters full and bake 20 minutes.
7. Cool completely before topping.
8. Brush melted butter on tops and dip into cinnamon sugar mixture.
9. Beat butter and cream cheese for frosting.
10. Add vanilla, cinnamon, and confectioners’ sugar gradually.
11. Add milk if needed for desired consistency.
12. Frost cupcakes and refrigerate until ready to serve.
Notes
Use room temperature ingredients for best texture.
Do not overmix batter.
Refrigerate frosted cupcakes.
Set out 20 minutes before serving.