Churro Cupcakes

So the hubby’s birthday was on Superbowl Sunday so we decided to throw a big party to celebrate him and also watch the Broncos DOMINATE! I decided to do a Mexican Food theme …because really…who DOESN’T like Mexican food!? We did a taco and nacho bar, margarita bar & Dessert bar! It was soo fun and all the food was amazing!

For the dessert bar I made Churro Cupcakes, Chocolate Covered Bacon & Chocolate Covered Strawberries! Well I have to say..all of it went QUICK!

 

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INGREDIENTS

For Cupcakes:
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons cinnamon
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, at room temperature (1 stick)
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1⁄4 cup vegetable oil
1⁄2 cup milk
For Cinnamon Sugar Crunchy Topping:
4 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For Cinnamon Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

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I used Mexican Vanilla Extract because it is my favorite!
This was awesome Cinnamon!
This was awesome Cinnamon!

DIRECTIONS

  1. For Cupcakes:: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
  3. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
  4. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
  5. For Cinnamon Sugar Crunchy Topping: In a small bowl melt butter. In another small bowl combine the sugar and cinnamon.
  6. When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.
  7. For Cinnamon Cream Cheese Frosting: In a medium bowl, beat butter and cream cheese until light. Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated. If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.

 

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