The taste of churro in a cupcake! Genius! A cinnamon cupcake with a crunchy cinnamon and sugar coating topped with a delicious cinnamon cream cheese frosting - this really is a mouth watering recipe. These delicious churro cupcakes are full of cinnamon and sugar flavours - a brilliant addition to a party or fiesta!
18 ingredients11 steps
Vegetarian
Ingredients
MetricImperial
For the Cupcakes
190gAllinson's Plain White Flour
190gAllinson's Self-Raising White Flour
1 tbspBaking powder
1 tspSalt
227gUnsalted butter (room temperature)
350gBillington's Unrefined Golden Caster Sugar
4Large free range eggs
2 tspNielsen-Massey Vanilla Extract
310mlWhole milk
2 tspGround cinnamon
For the Crunchy Topping
4 tbspUnsalted butter (softened)
85gBillington's Unrefined Golden Caster Sugar
1 tspGround cinnamon
For the Cinnamon Cream Cheese Topping
115gUnsalted butter (softened)
227gCream cheese
1 tspNielsen-Massey Vanilla Extract
1 tspGround cinnamon
550gSilver Spoon Icing Sugar
Utensils
Cupcake or muffin tray
Cupcake case
Mixing bowls
Piping bag and nozzle
Whisk or stand mixer
Cooling rack
Method
Step 1
Preheat the oven to 180°C and line a muffin or cupcake tray with your cupcake cases.
Step 2
Whisk together the plain and self raising flours, baking powder, salt and cinnamon until combined.
Step 3
In a separate bowl, with an electric whisk or in a stand mixer, cream the butter and sugar on a medium/high speed until creamy and fluffy.
Step 4
Add the eggs to the sugar and butter mixture, one at a time. Beat each until fully incorporated into the mixture.
Step 5
Add the vanilla and then reduce the speed to low. Add in the flour mixture a bit at a time, alternating with the addition of the milk. Ensure the mixture is combined after each flour and milk addition before adding th next.
Step 6
Fill the cupcake cases until they are ¾ full and bake for 20 minutes until golden.
Step 7
Once the cupcakes are baked, transfer them to a wire cooling rack to cool completely.
Step 8
When they have cooled completely, melt the butter in a saucepan. While the butter is melting, put the sugar and cinnamon in a bowl or on plate and ensure they are completely mixed.
Step 9
Using a pastry brush, brush the top of each cupcake with the melted butter. Don't use too much as you don't want the cupcakes to go soggy. Once they have been topped with melted butter - dip them in the sugar and cinnamon mixture to add a crunchy topping.
Step 10
To make the cinnamon cream cheese topping beat together the butter and cream cheese until light and fluffy. Add in the vanilla, cinnamon and icing sugar until it is fully incorporated.
Step 11
Using a piping bag and star nozzle - pipe the buttercream onto the top of the cupcakes.
2 Baker Ratings
Absolutely Stunning, loved them to bits
Love this?
This recipe is amazing , however it is not goo when you are in quarantine!
