Churro Cupcakes
Delightful churro cupcakes bursting with warm cinnamon and sugar, perfect for gatherings or a sweet weekend treat.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Sifted
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened At room temperature
- 2 large eggs Room temperature
- 0.5 cups milk Room temperature
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Topping Ingredients
- 0.25 cups granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup cream cheese frosting Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small bowl, whisk together the flour, baking powder, and ground cinnamon.
- In a larger bowl, use an electric mixer to cream the softened butter and granulated sugar until fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each liner about ¾ full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, mix together the granulated sugar and cinnamon in a shallow bowl.
- Once the cupcakes are cool, frost each cupcake with cream cheese frosting and dip the tops into the cinnamon sugar mixture.
- Serve and enjoy!
Notes
Consider using milk or plant-based alternatives for different flavor profiles. Avoid overmixing the batter to prevent dense cupcakes.