Churro Cupcakes
User Reviews
5
Churro Cupcakes
Description
The Churro Cupcakes recipe crafts a spiced batter featuring all-purpose flour, baking powder, salt, and ground cinnamon, creamed with butter and sugar, eggs, and vanilla, then balanced with milk for moistness. They bake to golden, fluffy cupcakes with subtle cinnamon notes.
A simple topping of melted butter mixed with granulated sugar and cinnamon is applied, mimicking churro coating. The cream cheese frosting blends cream cheese, butter, vanilla, and cinnamon, sweetened with confectioners' sugar to complement the cake's spices. An optional caramel drizzle adds richness and sweetness.
These cupcakes are suitable for make-ahead storage, can be refrigerated in a covered cake dome, and frozen without frosting for up to three months. Thaw fully before serving and add caramel just before presenting. The layered cinnamon flavors and cream cheese topping provide a flavorful and festive dessert option.
Ingredients
For the Cupcakes
- 2½ cups all-purpose flour spooned into a measuring cup and leveled-off
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ticks (1 cup) butter unsalted, softened
- 2 cups granulated sugar
- 3 egg large
- 1½ teaspoons vanilla extract
- ¾ cup milk
For the Topping
- 3 tablespoons butter unsalted, melted and cooled slightly
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
- 8 oz cream cheese full-fat, brick-style, softened but still cool
- 1 tick (½ cup) butter unsalted, softened but still cool
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Pinch salt
- 4 to 5 cups confectioners' sugar
For Serving
- caramel sauce for drizzling (optional
Instructions
For the Cupcakes
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line two 12-cup muffin pans with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla. In three additions, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups. Bake for 23 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely.
For the Topping
- Place the melted butter in a shallow bowl. In another small bowl, mix together the granulated sugar and cinnamon.
- Brush the top of each cooled cupcake with butter, then hold it over the cinnamon-sugar mixture and spoon the mixture over the top, letting any excess fall back into the bowl. Reserve the remaining cinnamon-sugar for the frosted cupcakes.
For the Frosting
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla, cinnamon, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until light and aerated, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low to combine. Once all the sugar is incorporated, increase the speed to medium-high and beat until fluffy, about 1 minute. If the frosting is too thin, or you prefer a sweeter frosting, add the remaining cup of sugar and beat again.
- Pipe or spread the frosting onto the cooled cupcakes, then dust lightly with the reserved cinnamon-sugar (you may not use all of it). Drizzle with caramel sauce, if desired.
Notes
- Prepare cupcakes a day ahead; store covered in the refrigerator and bring to room temperature before serving.
- Freeze unfrosted cupcakes up to 3 months, wrapped individually in plastic and foil; thaw overnight at room temperature.
- Add caramel sauce just before serving to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1 cupcake | |
| Calories | 361kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 172mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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