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Churro Cupcakes

2 Reviews

  • Vegetarian

About the bake

The taste of churro in a cupcake! Genius! A cinnamon cupcake with a crunchy cinnamon and sugar coating topped with a delicious cinnamon cream cheese frosting - this really is a mouth watering recipe.  These delicious churro cupcakes are full of cinnamon and sugar flavours - a brilliant addition to a party or fiesta! 

40Total Time
20Prep Time
20Bake Time
24Makes
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C and line a muffin or cupcake tray with your cupcake cases. 

  2. Step 2:

    Whisk together the plain and self raising flours, baking powder, salt and cinnamon until combined. 

  3. Step 3:

    In a separate bowl, with an electric whisk or in a stand mixer, cream the butter and sugar on a medium/high speed until creamy and fluffy. 

  4. Step 4:

    Add the eggs to the sugar and butter mixture, one at a time. Beat each until fully incorporated into the mixture. 

  5. Step 5:

    Add the vanilla and then reduce the speed to low. Add in the flour mixture a bit at a time, alternating with the addition of the milk. Ensure the mixture is combined after each flour and milk addition before adding th next. 

  6. Step 6:

    Fill the cupcake cases until they are ¾ full and bake for 20 minutes until golden. 

  7. Step 7:

    Once the cupcakes are baked, transfer them to a wire cooling rack to cool completely. 

  8. Step 8:

    When they have cooled completely, melt the butter in a saucepan. While the butter is melting, put the sugar and cinnamon in a bowl or on plate and ensure they are completely mixed. 

  9. Step 9:

    Using a pastry brush, brush the top of each cupcake with the melted butter. Don't use too much as you don't want the cupcakes to go soggy. Once they have been topped with melted butter - dip them in the sugar and cinnamon mixture to add a crunchy topping. 

  10. Step 10:

    To make the cinnamon cream cheese topping beat together the butter and cream cheese until light and fluffy. Add in the vanilla, cinnamon and icing sugar until it is fully incorporated. 

  11. Step 11:

    Using a piping bag and star nozzle - pipe the buttercream onto the top of the cupcakes. 

Ingredients

  • For the Cupcakes

    • 190g Allinson's Plain White Flour
    • 190g Allinson's Self Raising White Flour
    • 1 tbsp Baking powder
    • 1 tsp Salt
    • 227g Unsalted butter (room temperature)
    • 350g Billington's Unrefined Golden Caster Sugar
    • 4 Large free range eggs
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 310ml Whole milk
    • 2 tsp Ground cinnamon
  • For the Crunchy Topping

    • 4 tbsp Unsalted butter
    • 85g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Ground cinnamon
  • For the Cinnamon Cream Cheese Topping

    • 115g Unsalted butter
    • 227g Cream cheese
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 tsp Ground cinnamon
    • 550g Silver Spoon Icing Sugar

Utensils

  • Cupcake or muffin tray
  • Cupcake case
  • Mixing bowls
  • Piping bag and nozzle
  • Whisk or stand mixer
  • Cooling rack

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