Churro Cupcakes

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Yield 16-18 regular size cupcakes

Ingredients

For the cupcakes

  • 1 and 1/2 cups all purpose flour
  • 1 and 1/2 cups white granulated Sugar
  • 1 Tbsp ground cinnamon
  • 1 and 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk (If you don’t have buttermilk, just mix 1/2 cup regular milk with 1/2 teaspoon white vinegar and let it sit for 15 minutes)
  • 1/2 cup sour cream or Greek yoghurt, room temperature

For the filling

1 can Dulce de Leche by La Lechera

For the cinnamon sugar crunchy topping

  • 1/2 cup white granulated sugar
  • 1 Tbsp ground cinnamon

For the buttercream

  • 12 tablespoons unsalted Butter, softened to room temperature
  • 1/8 tsp Salt
  • 2 1/2 cups Powdered Sugar, sifted
  • 1/4 cup Heavy Whipping Cream
  • 1 and 1/2 tsp Pure Vanilla Extract
  • 2 tsp ground cinnamon

For decoration

I used churro bites that I bought at Trader Joe’s. You can get those or you can get churros and chop them into small pieces.

Instructions

For the cupcakes

1.- Preheat the oven to 350°F and line a cupcake pan with paper liners.

2.- In a large mixing bowl, add flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk to combine.

3.- In a smaller bowl, mix together the eggs, vanilla, vegetable oil, buttermilk and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner 2/3 full.

4.- Bake in oven for 16-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs.

5.- Remove the cupcakes and transfer to a wire rack.

For the cinnamon sugar crunchy topping

1.- Mix the sugar and cinnamon to a small bowl and stir to combine.

2.- Brush each cupcake top with warm butter (just a tiny bit) and then dip the top of the warm cupcakes into the cinnamon sugar mixture.

3.- Let them cool completely.

For the filling

Core the centre of each cupcake using a pairing knife and then fill each cupcake with the dulce the leche. Cover the hole with the cake that you took off.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy (about 7 minutes).Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream and vanilla and beat until combined.Add the remaining powdered sugar one cup at a time and mix on low until combined. Add in cinnamon.Increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.

Frost cupcakes. I used Wilton 1M. Decorate your cupcakes with churro bites.

Enjoy!!

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