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!

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1 + 2/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup full fat sour cream

For the Frosting
  • 12 tablespoons unsalted butter, at room temperature
  • 3 cups confectioner's sugar
  • 8 ounces cream cheese, at room temperature
  • 5 teaspoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 1 package Churro Mix or store bought churros

  1. Preheat oven to 350 degrees F.  Line a cupcake pan with cupcake liners; set aside.
  2. 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 and continue to beat about 3 minutes.  
  3. Beat in vanilla extract, salt, baking soda, baking powder, and cinnamon.  Scrape down the sides of the bowl and continue to beat about 1 minute.
  4. Slowly beat in heavy cream.  Beat in flour, a little at a time.  Beat in sour cream until incorporated.  Scrape down sides of the bowl, beat for a few more seconds. 
  5. Spoon batter about 1/2 full.  Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick.  Allow to cool completely.

  1. Beat softened butter, cinnamon, and confectioners' sugar for 3-5 minutes. Beat in 1/4 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.
  2. Refrigerate frosting for about 30 minutes.  Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes.  Top with a churro and leftover frosting to get it to stick to the top.

source : swankyrecipes

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