Churro Cupcakes
Churro Cupcakes - Dreamy cinnamon and vanilla cupcakes with Cinnabon Cinnamon Cream Cheese Frosting and a sugary churro on top! To date, these churro cupcakes are my favorite dessert yet!
Servings 16 cupcakes
Calories 326kcal
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter at room temperature
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2 tsp baking powder
- ¾ tsp baking soda
- 1⅔ cup all-purpose flour
- 2 tsp ground cinnamon
- ¾ tsp salt
- ½ cup heavy cream
- ½ cup full fat sour cream
For the Frosting
- 12 tbsp unsalted butter, at room temperature
- 3 cups confectioner's sugar
- 8 ounces cream cheese at room temperature
- 5 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 package Churro Mix or store bought churros
Instructions
- Preheat oven to 350°F. Line a cupcake pan with cupcake liners; set aside.
- In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes.
- Add eggs, one at a time. Increase speed to medium. Mix for 3 minutes.
- Mix in vanilla extract, salt, baking soda, baking powder, and cinnamon.
- Slowly mix in heavy cream.
- Mix in flour, a little at a time.
- Mix in sour cream until incorporated.
- Spoon batter into muffin tin ½ full.
- Bake in oven 350°F for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely.
- Beat softened butter, cinnamon, and confectioners' sugar for 3-5 minutes.
- Beat in ¼ softened cream cheese at a time.
- Beat in vanilla extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
- Refrigerate frosting for about 30 minutes.
- Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Make churros and top cupcake with a small piece of it using leftover frosting to get it to stick to the top.
Notes
Use store bought Churro Mix (walmart/amazon) and follow package directions to make churros. Roll in cinnamon sugar when done, then cut into small pieces. Churros can also be found at most Mexican restaurants already pre-made.
Use Russian Ball Tip (Amazon) to frost cupcakes
I find it easier to work with cold icing. Refrigerate it for 30 minutes if it's too soft to pipe at the time.
Nutrition
Calories: 326kcal | Carbohydrates: 48g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 233mg | Potassium: 131mg | Fiber: 1g | Sugar: 13g | Vitamin A: 821IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg