pure perfection. [churro cupcakes w. cinnamon cream cheese frosting]

April 25th, 2014 by | comments

img_5581
I never thought a cupcake could be so perfect until I stumbled across this recipe for churro cupakes. Yes, churro cupcakes. Say what?! These cupcakes taste exactly like the warm, chewy churros from Disneyland–but made even better with the addition of cinnamon cream cheese frosting. Please go make these asap!


Print
churro cupcakes w. cinnamon cream cheese frosting
 
Ingredients
  • Cupcake recipe:
  • 1½ cups flour
  • 1½ cups cake flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1½ tbsp. ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ sugar, plus 2 tbsp. for dusting
  • 4 large eggs, at room temperature
  • 2½ tsp. vanilla extract
  • 1¼ cups skim milk
  • Cinnamon-sugar topping recipe:
  • 4 tbsp. unsalted butter, melted
  • ½ cup sugar
  • 1½ tsp. cinnamon, plus more if desired
  • Cinnamon cream cheese frosting recipe:
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 8 oz. (1 brick) cream cheese, at room temperature
  • 1 tsp. vanilla extract
  • 1½ tsp. cinnamon
  • 3-4 cups confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees. Line muffin pan with liners. Set aside
  2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
  3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
  4. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  5. Fill each cupcake liner three-quarters full. Bake 18-20 minutes, or until cupcakes bounce back at the touch of a finger. Remove cupcakes from oven and place cupcakes on wire racks to cool.
  6. Top cupcakes with cinnamon sugar topping and cinnamon cream cheese frosting (recipes below). Refrigerate until ready to serve.
  7. For the cinnamon-sugar topping: Directions: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
  8. In another small bowl, combine the sugar and cinnamon.
  9. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
  10. For the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy. Add vanilla and cinnamon.
  11. Add confectioners' sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a splash of milk to thin. Frost cupcakes.
Notes
Recipe adapted from Lady Behind the Curtain.

 

 

IMG_5556

IMG_5583IMG_5590

// share //

15 thoughts on “pure perfection. [churro cupcakes w. cinnamon cream cheese frosting]”

  11. Pingback: my weakness. [soft & chewy snickerdoodles] |

  13. As an Australian interested in trying your recipe please explain about the flours used.
    From my understanding all purpose flour is our Plain flour. but what is the other flour
    you use.?

Comments are closed.