Churro Cupcakes
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I made these delicious churro cupcakes for my dad’s birthday this year, and they were a hit. The cupcake is moist and has the perfect amount of cinnamon flavor and the frosting is silky smooth and sweet. This recipe is from shugarysweets.com! Let’s get baking!
INGREDIENTS FOR CUPCAKES:
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
INGREDIENTS FOR FROSTING:
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 Tablespoon cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoons milk
DIRECTIONS:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake liners, and set aside.
- For the cupcake batter, whisk together the flour, cinnamon, baking powder, and salt in a medium bowl.
- In a separate mixing bowl, combine the oil, sugar, and light brown sugar. Whisk until fluffy.
- Add the eggs and vanilla extract and continue whisking until the eggs are just mixed into the batter.
- Fold in the dry ingredients, then stir in the milk. The batter will be thick.
- Spoon the batter into each cupcake liner about half full, then bake for 16-18 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes to room temperature.
- To make the frosting, use an electric mixer, or a stand mixer with a paddle attachment, cream the butter. Add the powdered sugar, cinnamon, salt, and milk and blend until the buttercream is thick and smooth. If the buttercream is too thick, add more milk, 1 tablespoon at a time.
- Transfer the buttercream to a piping bag with a large star tip, and pipe it onto the cooled cupcakes.
- You can top with cinnamon sugar and caramel as desired.
Thanks for baking with me!
~ Natalie
