Churro Cupcakes with Cinnamon Cream Cheese Frosting
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[recipe servings=”12-24″ time=”1hr 30mins” difficulty=”Easy” description=”A friend of mine showed me a list of anything can be a cupcake and this was one of the items on that list and looked delicious So i decided to make Churro Cupcakes with Cinnamon Cream Cheese Frosting and Dulce De Leche Filling. This was my first time making any type of cupcake so this was definitely an adventure. I turned out overall to be not bad even if there is a mistake here and there. A couple changes i would change from the original recipe is the amount of sugar added to the frosting could be a lot less so i would go from the original 4 cups to just 2 cups, make sure to never overmix when adding the flour to the mixture, and also always check with a toothpick or cake tester to make sure everything is fully cooked before taking it out of the oven. Overall though even with that it was somewhat pretty straight forward recipe and tasted great!”]
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup milk, at room temperature
1/2 cup sugar
1 1/2 teaspoons cinnamon
3/4 cup dulce de leche
1/4 cup sour cream
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
2.5 cups confectioners’ sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat the oven to 350 degrees.
Line a muffin pan with cupcake liners and set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt, to create the flour mixture.
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.
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.
Fill each muffin cup with 2 tablespoons of batter.
Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
In a small bowl, combine cinnamon and sugar to create a cinnamon sugar mixture. Set aside.
Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the cinnamon-sugar mixture to coat it. You really have to smush them in there to get it to stick. Allow the cupcakes to cool completely.
Once cooled, make a hole in each of the cupcakes, making sure you do not go all the way to the bottom. I just used a small knife to do this.
Combine the dulce de leche with the sour cream and mix well. The sour cream makes the dulce de leche less sticky and easier to pipe. Even thought the smell of this is amazing at this point try and resist not eating the mixture =).
Put the mixture into a piping bag or a thick plastic bag with the edge snipped off. Then pipe the mixture into each cupcake and fill to the top.
Cream the butter and cream cheese together in a mixer.
Add the sugar, one cup at a time, beating well between each addition.
Stir in the cinnamon until thoroughly combined. then stir in the vanilla.
Beat the mixture well, until light and fluffy, adding heavy cream, if needed. Once done, you can now add frosting to your cupcake either via a piping bag or just wiping it on whichever you prefer. Enjoy!