Indulgent Churro Cupcakes: A Sweet Twist on Classic Treats
Churro Cupcakes blend flavors of classic churros and cupcakes into irresistibly moist and sweet treats.
Equipment
- muffin tin
- mixing bowls
- electric mixer
- piping bag
Ingredients
For the Batter
- 2 cups all-purpose flour ensures a light and fluffy texture.
- 1 teaspoon baking powder helps the cupcakes rise beautifully.
- ½ teaspoon baking soda adds extra fluffiness.
- ¼ teaspoon salt enhances the flavor of the cupcake.
- 1 cup unsalted butter, softened provides rich, creamy goodness.
- 1 ¾ cups granulated sugar sweetens and creates a moist cupcake.
- 2 large eggs binds all ingredients together for the perfect crumb.
- 1 teaspoon vanilla extract adds a delightful aroma and flavor.
- 1 cup sour cream keeps the cupcakes moist and tangy.
For the Cinnamon Coating
- 1 cup granulated sugar gives a sweet crunch to the cupcakes.
- 2 tablespoons ground cinnamon infuses the cupcakes with that classic churro flavor.
For the Frosting
- 1 cup unsalted butter, softened creates a smooth and creamy frosting.
- 3 cups powdered sugar sweetens and gives a fluffy texture.
- ¼ cup milk helps reach the desired frosting consistency.
- 1 teaspoon vanilla extract enhances the buttercream flavor.
- ½ teaspoon ground cinnamon adds a subtle warmth to the frosting.
- Pinch salt balances the sweetness of the frosting.
For Garnish
- cinnamon sticks add a decorative touch and a hint of flavor.
- mini churros provide a fun, crispy topping on your cupcakes.
- chocolate sauce perfect for drizzling for extra indulgence.
- caramel sauce adds a luscious, rich sweetness.
Instructions
Step-by-Step Instructions for Churro Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with colorful cupcake liners.
- In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt until well combined.
- In a large bowl, use an electric mixer to cream 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar together for 3-5 minutes until the mixture is light and fluffy.
- Beat in 2 large eggs one at a time, making sure to fully incorporate each before adding the next. Then, stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredient mixture into your wet ingredients, alternating with 1 cup of sour cream.
- Spoon the batter into each cupcake liner, filling them about ⅔ full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack.
- In a shallow dish, mix 1 cup of granulated sugar with 2 tablespoons of ground cinnamon.
- In a large bowl, beat 1 cup of softened unsalted butter until smooth and creamy (about 2-3 minutes).
- Gradually add 3 cups of powdered sugar to the butter, one cup at a time, mixing well after each addition. Finally, add ¼ cup of milk, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and a pinch of salt.
- Once cooled, dip the tops of each cupcake into melted butter and then into the cinnamon-sugar mixture.
- Transfer the prepared churro buttercream into a piping bag fitted with your favorite tip. Pipe a generous swirl of this delectable frosting on top of each cupcake.
- For a fun finishing touch, garnish your Churro Cupcakes with cinnamon sticks, mini churros, and drizzles of chocolate or caramel sauces.
Notes
Ensure to use room temperature ingredients for better incorporation.
Nutrition
Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gCalcium: 2mgIron: 4mg
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