Indulge in the delightful combination of sweet, cinnamon-infused cupcakes topped with a luscious cinnamon buttercream. These Churro Cupcakes are a fiesta in every bite!
Author:nadia
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
UnitsScale
Cupcakes:
1 1/2cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2cup unsalted butter (softened)
3/4cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2cup whole milk
Cinnamon Sugar Topping:
1/4cup granulated sugar
1/2 teaspoon ground cinnamon
Cinnamon Buttercream:
1/2cup unsalted butter (softened)
2cups powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
Instructions
Preheat oven and prepare liners: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla.
Combine wet and dry ingredients: Add the dry ingredients in two additions, alternating with the milk, mixing until just combined. Divide the batter evenly among the cupcake liners.
Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool and transfer to a wire rack.
Prepare topping: While warm, brush cupcake tops with melted butter and dip or sprinkle with cinnamon sugar mixture.
Make buttercream: For the buttercream, beat butter until smooth, then gradually add powdered sugar, cinnamon, and vanilla. Add cream as needed until light and fluffy. Pipe or spread onto cooled cupcakes.
Notes
For an extra churro effect, serve with a drizzle of dulce de leche or insert a mini churro into the frosting for garnish.