Churro Cupcakes

One more Cinco de Mayo recipe for you before I get back to the healthy stuff!  I LOVED my tres leches cake, but with 13 kiddos coming over, I just envisioned how messy chocolate cake would get, so for the kids I made these churro cupcakes.  They turned out so yummy and the frosting is absolutely sinful ;)  I stole a couple spoonfuls after I made it and could have kept going without self-control!  

Churro Cupcakes
Yield:  about 28 cupcakes

For Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk

For Cinnamon Sugar Crunchy Topping:
4 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

For Cinnamon Cream Cheese Frosting:
1/2 cup (1 stick) butter, softened
1 (8 ounce) cream cheese, softened
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
5 cups confectioners' sugar
1 tablespoon milk (if desired)


For Cupcakes:
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk together both flours, baking powder, salt and cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.  Fill each cupcake liner three-quarters full.
Bake 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes.  Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting.  Refrigerate until ready to serve. Set out 20 minutes before serving

For Cinnamon Sugar Crunchy Topping:
In a small bowl melt butter.  In another small bowl combine the sugar and cinnamon.  When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.

Cinnamon Cream Cheese Frosting:
In a medium bowl, beat butter and cream cheese until light.  Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until all is incorporated.  If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.

Recipe Source:  Lady Behind the Curtain