Description
A recipe for cupcakes that taste like churros, topped with cinnamon sugar.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- For the Topping: 1/2 cup granulated sugar
- For the Topping: 1 tablespoon ground cinnamon
- For the Frosting: 1/2 cup unsalted butter, softened
- For the Frosting: 2 cups powdered sugar
- For the Frosting: 1 teaspoon vanilla extract
- For the Frosting: 2-3 tablespoons milk
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the sour cream until the batter is smooth. Do not overmix.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cinnamon sugar topping by mixing 1/2 cup sugar and 1 tablespoon cinnamon in a shallow dish.
- Once cupcakes are cool, dip the tops lightly into the cinnamon sugar mixture.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and 2 tablespoons of milk. Add more milk if needed to reach a spreadable consistency.
- Frost the cooled, coated cupcakes.
Notes
- You can use a simple glaze instead of buttercream frosting for a lighter topping.
- For extra flavor, add 1/4 teaspoon of ground nutmeg to the dry ingredients.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: churro cupcakes, cinnamon sugar, cupcake recipe, easy dessert, vanilla frosting