Hello Bakers! I haven’t baked in the past few weeks because I was too busy celebrating my beautiful friend, Ana, and her marriage to the love of her life. I spent two weekends away in Vegas and then in Temecula and Orange County.
I didn’t see much sun, but it was much warmer than here in the Pacific Northwest (meaning I only needed one coat instead of my usual sweater, scarf, coat combo!).
Now that I’m back home and I’m settling back into the gray Northwest climate sometimes the only thing that gets me out of a winter rut is hanging out with friends and baking some delicious desserts, and that’s exactly what my friends and I did yesterday. We had a paella party and everyone brought Spanish-inspired foods. I decided to try these cute churro cupcakes.
These were a hit…especially after a few glasses of sangria ;). But really I was pleasantly surprised how well the cinnamon cakes worked with the cinnamon sugar topping and the thick cream cheese frosting. I hope you enjoy these at your next fiesta!
Start by whisking together 1 1/2 cups cake flour, 1 1/2 cups AP flour, 1 Tbsp baking powder, 1/2 tsp salt, and 1 Tbsp cinnamon in a medium sized bowl.
In your standing mixer cream 2 sticks butter and 1 3/4 cup sugar until fluffy. Add 4 large eggs one at a time mixing well in between each. Beat in 2 tsps vanilla.
Next add about half of the flour mixture and beat on low. When incorporated add in 1 1/4 cups milk and mix. Then add the reminder of the flour mixture and beat until just incorporated.
Line a standard cupcake tin and fill each about 3/4 full. Bake at 350 degrees for about 20 minutes or until set.
When they are done set them out on a wire rack to cool completely.
For the cinnamon crunch topping mix 1/4 cup sugar and 1 tsp cinnamon together. Melt 3 tbsp butter. Grab a cupcake and brush the top with melted butter then dunk the top in the cinnamon sugar mixture. Repeat for each cupcake.
Now to make the frosting use a stand mixer to beat 1 stick softened butter and 1 8 oz package of softened cream cheese together until light and fluffy. Mix in 1/2 tsp vanilla. Add in 2 cups of confectioners sugar slowly until it reaches your desired consistency. If it gets too thick just add it a drip of milk until it gets back to the right consistency.
Frost each cupcake using a small knife or a pastry bag equipped with a cute tip.
Now you have a taste of churro without the hassle of deep frying in your kitchen. I hope you like this recipe as much as I do!
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, softened
- 1 (8 ounce) cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1 tablespoon milk (if desired
- Preheat oven to 350 and line a cupcake tin with paper liners. Whisk flours, baking powder, salt, and cinnamon together in a medium sized bowl.
- In a standing mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time mixing in between each. Add in the vanilla and beat until incorporated.
- Add about half of the flour mixture to the egg mixture. Mix on low until incorporated. Add in the milk and mix. Add in the remaining flour mixture and mix until just incorporated.
- Fill cupcake tins 3/4 of the way full and bake about 20 minutes until set.
- Set the cupcakes on a wire rack to cool completely.
Cinnamon Sugar Topping:
- In a medium sized bowl mix the sugar and cinnamon.
- Brush the top of a cupcake with butter and dip into the sugar mixture.
- Beat cream cheese and butter together in a standing mixer until light and smooth. Add in the vanilla and beat until mixed in.
- Slowly add in the confectioners sugar until you have the consistency of frosting you desire.
- Frost each cupcake to your heart’s content.