Cinnamon Sugar Churro Cupcakes

These were the first cupcakes I ever made from scratch.

Ever since that first time when I was 16, I’ve never gone back to cooking cake from pre-made mixes. I’ve adjusted and developed the recipe further over the years and am excited to share it with you all. It’s moist, rich, dense but fluffy; and it pairs (contrasts) perfectly with a big dollop of light whipped cream. Let’s get started!

PS: I usually top them with mini churros but didn’t get a chance to this time around.

Churro Cinnamon Sugar Cupcakes Hijabs and Aprons

Ingredients (12 cupcakes or 12 donuts)

  • 1/2 cup (8 tbsp) unsalted butter, room temperature

  • 3/4 cup (165g) granulated sugar

  • 2 eggs, large

  • 1 1/4 cups (200g) all-purpose flour

  • 1 1/2 tbsp (15g) cornstarch

  • 1/2 tbsp (9g) baking powder

  • 1/2 tbsp (5g) cinnamon powder

  • 1/2 tsp (4g) salt

  • 1 tsp vanilla extract

  • 1/2 cup (~115mL) milk

Recipe

  1. Preheat your oven to 350°F. Line a cupcake pan with liners, or lightly grease a donut pan.

  2. In a medium/large bowl, whisk and sift together the flour, cornstarch, baking powder, cinnamon, and salt.

  3. In a separate, large bowl, use a hand beater or stand mixer to cream the butter until it’s light and fluffy.

  4. Add the sugar and beat until fully incorporated and fluffy.

  5. Then add one egg at a time.

  6. Now add HALF of the dry ingredients bowl to the batter. Stir/beat until justttt combined.

  7. Pour the milk and vanilla in and, again, mix until just combined.

  8. Add the remaining dry ingredients and mix until smooth. Don’t overmix. But make sure no dry powder is visible.

  9. Fill each cupcake liner with ~1/2 cup batter. The batter will be thick, not runny, so I recommend using an ice cream scooper! To fill the donut pan with batter, it’s best to use a piping bag and pipe in a fluid, circular motion.

  10. Bake cupcakes for 15 minutes, and donuts for 12 minutes, or until an inserted toothpick comes out dry (there can be moist crumbles on it, but no wet batter).

  11. Set the cupcakes on a cooling rack for ~15 minutes before topping with frosting. Let the donuts cool before handling them (and dipping them in cinnamon sugar).

Churro Cupcakes Recipe Cinnamon Sugar
Cinnamon Sugar Donuts Hijabs and Aprons

Frosting

  • 1 cup heavy whipping cream, chilled

  • 3 tbsp powdered sugar

  1. With a hand mixer or stand mixer, whip the cream until it has thickened but doesn’t yet form peaks.

  2. Add the powdered sugar and continue whipping on medium-high speed until it’s stiff enough to put in a piping bag.

Cinnamon Sugar

  • 1/4 cup granulated sugar

  • 1 tsp cinnamon

Enjoy!

Cinnamon Sugar Cupcake Recipe
sweetHijabs and Apronscupcakes, cinnamon sugar, churroComment