As much as I love to bake, I find cupcakes to be a challenge. They never turn out exactly how I want… they’re flat, they spread too much, they get overcooked on the bottom before they’re cooked through… so annoying! A friend recently shared this awesome recipe for churro cupcakes with me, and they were a complete success! I’m definitely no cupcake decorator, but even I was able to make these look presentable. A cupcake win!
Emma the Joy
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup butter, room temperature
1 cup sugar
2 teaspoons vanilla
1/4 cup vegetable oil
1/2 cup milk
4 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside. In a large bowl, 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 and oil. 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 cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
For the frosting, cream the butter and cream cheese together in a large bowl. 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. Pipe onto cupcakes and sprinkle with a little cinnamon sugar. Enjoy!