Of all the food holidays, I think today is my favorite. It’s National Cupcake Day today! If you’ve been reading my blog for a while, then you’ll know that I have a mild obsession with cupcakes. I just love that they’re teeny, individual serving sized cakes, and they’re so fun to decorate! We could all use more cake in our life, right? These churro cupcakes are some of my favorites! I learned to make them a few years ago from my darling friend (and baker extraordinaire) Emma, and it was love at first bite. I’ve made them several times since, and they are always delicious!
They start with a tender and sweet cinnamon cupcake, which is then topped by a to-die-for cinnamon cream cheese frosting. The finishing touch is a delicious drizzle of dulce de leche. Yum!
My husband took these cupcakes to work, to share with the nurses and aides on his unit, and he said they were gone in minutes! I’m getting to have quite the reputation among his coworkers… he says when he gets to work, they ask him immediately if I’ve been baking that day. If you, too, would like to be popular with people you’ve never met, these cupcakes are a great way to go! 🙂 (I’m pretty sure they also work on people you do know.)
Churro Cupcakes
for the cake: 1 1/2 cups flour 1 1/2 teaspoons cinnamon 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 1/2 cup butter, cold 2 eggs 2 teaspoons vanilla 1/4 cup vegetable oil 1/2 cup milk
for the frosting: 4 ounces cream cheese, room temperature 4 tablespoons butter, room temperature 2 cups powdered sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1 tablespoon half and half 1/4 cup dulce de leche or caramel sauce
Preheat the oven to 350. Line 12 muffin cups with paper liners. In a large bowl or the bowl of a stand mixer, whisk together the flour, cinnamon, baking powder, salt, and sugar. Grate the butter into the flour mixture, and mix until the pieces of butter or no bigger than pea sized. Add the eggs one at a time, mixing well after each addition. In a measuring cup or small bowl, whisk together the vanilla, oil, and milk. Add the milk mixture to the flour mixture, and mix until just combined. Scoop into prepared muffin tin, filling 1/2 full. Bake 18-20 minutes, or until the center of the cupcake does not indent when touched lightly. Remove and let cool completely.
To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar, vanilla, and cinnamon, and mix until combined. Add the half and half, and beat on high speed until light and fluffy. Pipe onto cooled cupcakes and drizzle with dulce de leche.
For more delicious cupcake recipes, check out these amazing cupcakes from my Celebrating Food blogging friends!
