Churro CupcakesCourse: DessertCuisine: AmericanDifficulty: Easy
My kids LOVE Churro’s so when I research Churro recipes to make for my son’s family birthday party this recipe came up. It is amazing. I have given it to so many friends as their children can’t get enough. Really is it just a moist cake and delicious frosting but with the sweet notes of cinnamon and sugar. I have made these for my children’s classes for Spanish for Cinco de Mayo. These are always a hit. Easy to make and can be all made the day before and then leave out for an hour or two before serving so they can come to room temp.
1 1/2 cups flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 Tablespoons cinnamon
1 cup butter, room temperature
1 3/4 cups sugar
4 lg eggs, room temperature
1 1/4 cups 2% milk
- Topping before frosting
4 Tablespoons butter, melted
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, room temperature
8oz (1 brick) cream cheese, room temperature
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
3 cups powdered sugar
1 teaspoon milk, if needed to thin frosting
- Preheat oven to 350. Line two 12 cup muffin pans with cupcake liners. Set aside.
- On a piece of wax paper, mix both flours, baking powder, salt and cinnamon. I use a fork.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar on medium high until light about 3 minutes.
- Add the eggs one at a time, beating them in well. Scrape sides down if needed. Beat in vanilla.
- Reduce to low then add the flour mix in three batches alternating with two additions of the milk, beating until everything just comes together.
- Spoon the batter into the prepared muffin pans and only fill about 3/4 full. Bake 20-24 minutes or until the center bounces back when lightly touched or a toothpick comes out clean.
- Remove from oven, allow to sit in pan for 10 minutes then remove from pan and allow to cool on a wire rack.
- While the cupcakes cool, make the topping. Melt the butter in a small bowl in the microwave. In another small bowl mix the cinnamon and sugar.
- When the cupcakes are totally cooled, brush the top of each cupcake with the melted butter and dip the top in the cinnamon sugar mix, repeat with all cupcakes. Making sure to completely cover the top in the cinnamon sugar mix.
- Frosting: Using a stand mixer with a paddle attachment, beat butter and cream cheese until light about 2-3 minutes on medium high. Add vanilla and cinnamon.
- Add the powdered sugar, a cup at a time and allow each cup to become incorporated. If the frosting becomes to thick add a teaspoon of milk.
- One the frosting is your desired consistency, fill a pastry bag that has a fluted tip and frost the cakes in the middle so the outer edge is visible with the cinnamon and sugar.
- Refrigerate until ready to serve. YUM!