Delicious Churro Cupcakes
These churro cupcakes combine the classic flavors of churros with a moist cupcake base, topped with a creamy frosting.
Equipment
- mixing bowl
- cupcake pan
- whisk
- spoon
- toothpick
- piping bag
Ingredients
- ¼ cup vegetable oil
- 3 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sour cream room temperature
- ¼ cup hot milk
- 6 tablespoons brown sugar for filling
- 5 teaspoons cinnamon for filling
- 8 oz cream cheese room temperature (for frosting)
- 2 sticks butter for frosting
- 2 cups confectioners' sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Combine brown sugar and cinnamon in a small bowl and set aside.
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together butter, oil, and sugar; add egg and vanilla, mixing well.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl, then gradually mix into wet ingredients.
- Mix in sour cream and hot milk until the batter is thick and well combined.
- Spoon batter into liners, add brown sugar-cinnamon mixture, then cover with more batter.
- Bake for 16 minutes or until a toothpick comes out clean.
- Whip butter and cream cheese for frosting, then add vanilla and confectioners' sugar.
- Pipe frosting onto cooled cupcakes.
Notes
Cupcakes are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days. Avoid overbaking to prevent dryness and minimize mixing after adding flour to avoid gluten development. Hot milk is essential for a tender cupcake.