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!
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Make the Cupcakes
- 2
Line 24 muffin cups with paper back cups
- 3
In a small bowl stir together brown sugar and cinnamon. Set aside.
- 4
In a medium bowl stir together flour, baking powder, and salt.
- 5
Preheat oven to 350 F (180 C) degrees.
- 6
In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
- 7
Gradually add granulated sugar, about ¼ cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
- 8
Beat on medium speed about 2 minutes more or until light and fluffy.
- 9
Add eggs, one at a time, beating well after each addition until combined. Add the vanilla and mix to incorporate.
- 10
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).
- 11
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.
- 12
Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
- 13
Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
- 14
Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
- 15
Make the Frosting
- 16
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- 17
Beat in 1 teaspoon vanilla and a dash of salt.
- 18
Gradually add 4 cups powdered sugar, beating until combined.
- 19
Beat in ¼ cup whipping cream.
- 20
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.
- 21
Makes 4 cups.