Churro Cupcakes

These Churro Cupcakes take your favorite Mexican dessert and puts it in cupcake form. With Cinnamon-Sugar swirls and sweet buttery frosting, these cupcakes are sure to be a new favorite!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings cupcakes

Calories 419kcal

Author Ana Frias

Ingredients

For the Cupcakes

¾ cup (165 g) packed brown sugar
2 teaspoons ground cinnamon
2 ½ cups (312.5 g) all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon salt
⅔ cup (150 g) unsalted butter at room temperature
1 ¾ cups (350 g) granulated sugar
2 large eggs at room temperature
1 ½ teaspoons vanilla extract
1 ¼ cup (310 g) milk

For the Creamy Butter Frosting

1 cup (227 g) unsalted butter at room temperature
1 teaspoon vanilla extract
dash of salt
8 cups (960 g) powdered sugar
¼ cup whipping cream plus 2-3 tablespoons

Instructions

Make the Cupcakes
Line 24 muffin cups with paper back cups
In a small bowl stir together brown sugar and cinnamon. Set aside.
¾ cup (165 g) packed brown sugar, 2 teaspoons ground cinnamon
In a medium bowl stir together flour, baking powder, and salt.
2 ½ cups (312.5 g) all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon salt
Preheat oven to 350 F (180 C) degrees.
In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
⅔ cup (150 g) unsalted butter
Gradually add granulated sugar, about ¼ cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
1 ¾ cups (350 g) granulated sugar
Beat on medium speed about 2 minutes more or until light and fluffy.
Add eggs, one at a time, beating well after each addition until combined. Add the vanilla and mix to incorporate.
2 large eggs, 1 ½ teaspoons vanilla extract
Alternately add the flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (note: batter may look curdled but at the end it will blend well).
1 ¼ cup (310 g) milk
Spoon about 2 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
Make the Frosting
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
1 cup (227 g) unsalted butter
Beat in 1 teaspoon vanilla and a dash of salt.
1 teaspoon vanilla extract, dash of salt
Gradually add 4 cups powdered sugar, beating until combined.
8 cups (960 g) powdered sugar
Beat in ¼ cup whipping cream.
¼ cup whipping cream
Beat in 4 cups additional powdered sugar. Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffily and reaches spreading (or piping) consistency.
Makes 4 cups.

Notes

For the topping you can buy or make your own small sized churros. But if you don't feel like doing the extra work, you can sprinkle the frosting with a mixture of cinnamon & sugar. Either way, they will taste amazing!

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