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Churro Cupcakes with Cinnamon Sugar Topping

Deliciously moist cupcakes infused with cinnamon flavor and topped with a crispy cinnamon sugar crust, combining the best of churros and cupcakes in one sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Spanish
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 tsp 1 tsp baking powder
  • 0.25 tsp ¼ tsp salt
  • 0.5 cups ½ cup unsalted butter, softened Use unsalted for better control over salt content
  • 1 cup 1 cup granulated sugar
  • 2 large eggs 2 large eggs
  • 1 tsp 1 tsp vanilla extract
  • 0.67 cups ⅔ cup milk
Cinnamon Sugar Topping
  • 0.33 cups ⅓ cup granulated sugar For topping
  • 1 tsp 1 tsp ground cinnamon For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, cream the softened butter and 1 cup of sugar until it’s light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined – do not overmix!
  6. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Topping
  1. In a small bowl, combine the ⅓ cup of sugar and 1 tsp of cinnamon for the topping.
  2. Once the cupcakes are cool, brush the tops with melted butter and dip them in the cinnamon-sugar mixture until fully coated.

Notes

Store in an airtight container at room temperature for up to three days; in the fridge for up to a week. To reheat, use a microwave or preheated oven.