Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, ½ teaspoon ground cinnamon, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl, beat the softened butter and ½ cup of granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. This aeration is crucial for a tender cupcake.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes. You should have a smooth, but not overly thin, batter.1 ½ cups all-purpose flour, ½ cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, in a shallow dish, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Mix thoroughly.¼ cup granulated sugar, 1 teaspoon ground cinnamon
- Once the cupcakes are baked, let them cool in the muffin tin for 5 minutes. Then, carefully remove them from the tin and immediately while still warm, dip the tops of each cupcake into the cinnamon sugar mixture. Ensure they are well coated. Place them on a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired piping consistency.8 ounces cream cheese, ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the churro cupcakes have cooled completely, frost them generously with the cream cheese frosting. You can pipe it on using a pastry bag with a decorative tip, or simply spread it using a spatula. For an extra touch, you can lightly dust the frosted cupcakes with a little more cinnamon.
Notes
You'll adore these Churro Cupcakes because they masterfully capture the irresistible taste of freshly fried churros in a wonderfully moist and portable cupcake form. The real magic lies in the fluffy texture and the warm cinnamon-sugar infusion, perfectly complemented by a rich, tangy cream cheese frosting – a delightful upgrade from a traditional churro dip.