In a month, I’ll be exploring the sights and sounds of New Orleans for the very first time. (There will be beignets! And yes, I do plan to blog about the best bites discovered from my NOLA adventures. :)
These cupcakes remind me of a different type of “donut” – the churro. A good churro has fried, cinnamon-y sugar goodness in every bite. While these Cinnamon Churro Cupcakes don’t do the fried part justice, they are deliciously packed with cinnamon and sugar, both baked in and topped with a crunchy glaze. :) Dollops of cream cheese frosting top it all off. Serve these cupcakes – or these Margarita Cupcakes, too – at your next Cinco de Mayo party or at any other fun fiesta.
Cinnamon Churro Cupcakes
The Makings: (1 batch yields ~2 dozen cupcakes)
- All-purpose flour – 3 cups
- Baking powder – 1 tablespoon
- Salt – 1/2 teaspoon
- Ground cinnamon – 1 tablespoon
- Butter (room temperature) – 1 cup (2 sticks)
- Sugar – 1 3/4 cups
- Eggs – 4
- Vanilla extract – 2 teaspoons
- Milk – 1 1/4 cups
- Cream cheese frosting – 1 can
For crunchy topping:
- Butter – 4 tablespoons, melted
- Sugar – 1/4 cup
- Ground cinnamon – 1 teaspoon
1. Preheat oven to 350 degrees. Whisk together flour, baking powder and cinnamon.
2. Cream sugar and butter together using a mixer. Add eggs in, one at a time, followed by vanilla.
3. Use mixer to blend in dry ingredients in three batches, adding in milk in two batches inbetween flour mix-ins.
4. Fill lined muffin tins 3/4ths full with batter and bake for approximately 20 minutes or until an inserted toothpick comes out clean.
5. Allow cupcakes to cool and prepare crunchy topping by first melting butter. Mix together cinnamon and sugar in a separate small bowl. Once cupcakes are cooled, brush butter on top of cupcakes and then dip into cinnamon sugar.
6. Place dollops of cream cheese frosting atop the crunchy topping.
This recipe was adapted from Lady Behind the Curtain