Churro Cupcakes

These Churro Cupcakes are a sweet twist on a classic! Enjoy fluffy cupcakes infused with cinnamon and topped with creamy frosting.

Prep Time20

Cook Time20

Total Time40

Servings: 12 servings

Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this mixture aside.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
Line your cupcake tin with cupcake liners. Fill each liner about two-thirds full with the batter.
Bake for about 18-20 minutes, or until a toothpick inserted comes out clean. Let cool in the tin for 5 minutes, then transfer to a cooling rack.
In a small bowl, combine the ¾ cup granulated sugar with 1 tablespoon of ground cinnamon. Brush the tops of the cupcakes with melted butter and dip into the cinnamon sugar mixture.
In a mixing bowl, combine the softened cream cheese, softened unsalted butter, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, and a pinch of salt. Mix until smooth. Gradually add confectioners' sugar until your desired consistency is reached.
Once cooled, generously frost each cupcake with the cream cheese frosting.
For an extra touch, drizzle caramel sauce over the frosted cupcakes.

Store cooled cupcakes in an airtight container at room temperature for up to 3 days.
Freeze unfrosted cupcakes wrapped individually in plastic wrap for up to 3 months.
Thaw frozen cupcakes at room temperature before frosting.