Description
Churro cupcakes with cinnamon sugar topping and cream cheese frosting, inspired by classic Mexican dessert flavors.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups milk
- ¼ cup butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) butter, softened
- 8 oz cream cheese, softened
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 cups confectioners’ sugar
- 1 tablespoon milk (optional)
Instructions
- Preheat oven to 350°F and line muffin tins with paper liners.
- Whisk together both flours, baking powder, salt, and cinnamon.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Beat in vanilla extract.
- Add flour mixture in batches alternating with milk, mixing until combined.
- Fill cupcake liners three-quarters full.
- Bake for 20 minutes.
- Cool completely on wire racks.
- Brush tops with melted butter and dip into cinnamon sugar mixture.
- Beat butter and cream cheese until light for frosting.
- Mix in vanilla and cinnamon, then add confectioners’ sugar gradually.
- Add milk if needed for desired consistency.
- Frost cooled cupcakes and serve.
Notes
Use room temperature ingredients for smooth mixing.
Avoid overmixing the batter to keep cupcakes light.
Let cupcakes cool completely before frosting.
Adjust frosting consistency with small amounts of milk if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg