Soft fluffy cupcakes with that amusement park cinnamon sugary, crispy flavor. All topped off with a swirl of cinnamon spiced sweet frosting, dulce de leche drizzle and a homemade churro!
After all of the requests for my churro cupcake recipe, here it is! My famous cupcakes from my WIN on the series premiere of the Food Network's "Cupcake Wars".
The cupcakes are moist and packed with warm cinnamon flavor. They are topped with the most creamy dreamy cream cheese frosting and sprinkled with cinnamon sugar, just like a churro. Some easy dulce de leche to finish them off and a little churro to complete the look for the best cinco de mayo cupcakes ever!
You can use store bought churros and dulce de leche, but my recipes are so easy and deliscious, you've got to give them a try!
CLICK HERE TO WATCH THE CHURRO VIDEO ON YOUTUBE
Churro Cupcakes
Yield: 13 cupcakes
Ingredients
Churro Cupcakes:
- 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
- 2/3 cup granulated white sugar
- 1/4 cup graham cracker crumbs
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick/57g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream, room temperature
Cinnamon Cream Cheese Frosting:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4oz cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 cups (1/2lb) powdered sugar, sifted
- 1/2 cup granulated white sugar mixed with 1 1/2 teaspoons ground cinnamon, for topping
Directions
Prepare Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.
In a medium bowl or bowl of a stand mixer, mix together cake flour, graham cracker crumbs, sugar, cinnamon, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
In a medium bowl or bowl of a stand mixer, mix together cake flour, graham cracker crumbs, sugar, cinnamon, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
Prepare Frosting:
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla, cinnamon and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.
You can even leave out the dulce de leche for a simple, classic look.
Create custom shaped churros like my churro hearts!
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Want more for a complete Mexican feast?!
