How To Make Churro Cupcakes
Whip up a tasty batch of these easy-to-make churro cupcakes, the goodness of cinnamon-sugar churros brought into cups, made with basic baking ingredients!
- 1½tspbaking powder
- ½cupbutter,room temperature
- ¼cupvegetable oil
- 4ozcream cheese,at room temperature
- 4tbspbutter,at room temperature
- 2cupspowdered sugar
Preheat the oven to 350 degrees F.
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, 1 at a time, until just combined, then stir in the vanilla and oil.
Sprinkle ⅓ of the flour mixture over the butter mixture, and gently stir in until barely combined.
Add ½ of the milk, mixing until just combined.
Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not overmix.
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 1 or 2 crumbs clinging to it.
Allow the cupcakes to cool completely before frosting.
Cream the butter and cream cheese together in a large bowl.
Add the sugar, 1 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 the cupcakes and sprinkle with a little cinnamon sugar.
- Calories: 395.61kcal
- Fat: 20.59g
- Saturated Fat: 9.86g
- Trans Fat: 0.50g
- Monounsaturated Fat: 7.52g
- Polyunsaturated Fat: 1.59g
- Carbohydrates: 50.18g
- Fiber: 0.71g
- Sugar: 37.23g
- Protein: 3.54g
- Cholesterol: 68.58mg
- Sodium: 193.91mg
- Calcium: 78.82mg
- Potassium: 61.15mg
- Iron: 0.48mg
- Vitamin A: 147.88µg
- Vitamin C: 0.02mg
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