Description
Delight in these Caramel Churro Cupcakes that combine the warm, cinnamon-flavored cupcake base with a luscious caramel filling and creamy cinnamon-vanilla cream cheese frosting. Inspired by the classic churro treat, these cupcakes bring that nostalgic flavor into a soft, moist dessert perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 ½ cups sugar
- 1 cup unsalted butter (soft)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
Caramel Filling
- 1 cup sugar
- 1 tablespoon water
- 6 tablespoons unsalted butter (cut into pieces)
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Frosting
- ½ cup unsalted butter (soft)
- 8 ounces cream cheese (soft)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 ½ – 5 cups powdered sugar
- Optional: milk to adjust consistency
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line two cupcake trays with paper liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, and kosher salt. In a stand mixer or using a hand mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- Combine Wet and Dry Ingredients: On low speed, alternately add half of the milk and half of the dry ingredients to the butter mixture. Follow with the remaining milk and dry ingredients, mixing until just combined. Avoid over-mixing to keep the cupcakes tender.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and transfer the cupcakes onto a wire rack to cool completely before filling and frosting.
- Make the Caramel Filling: In a small saucepan over medium heat, combine sugar and water, stirring briefly to moisten the sugar. Allow the sugar to melt without stirring until it becomes a rich amber color, stirring occasionally to even out melting. Remove from heat and carefully stir in the butter pieces; the mixture will foam and hiss. Whisk in the vanilla and heavy cream until smooth. Let the caramel cool completely, then refrigerate for 30-45 minutes to thicken.
- Prepare the Frosting: Beat together the softened butter and cream cheese until light and fluffy. Add cinnamon, vanilla, and powdered sugar in batches, beating well after each addition. If the frosting is too thick, incorporate milk a tablespoon at a time until desired consistency is reached.
- Assemble the Cupcakes: When cupcakes are completely cool, cut out a small center piece from each. Fill the hollowed space with the chilled caramel filling and replace the cut-out piece on top. Frost each cupcake generously with the cream cheese frosting.
- Finishing Touches: Drizzle extra caramel sauce over the frosted cupcakes and optionally dust with powdered sugar for a classic churro effect. Serve and enjoy!
Notes
- Ensure cupcakes are fully cooled before cutting and filling to prevent crumbling.
- Be cautious when making caramel; melted sugar is extremely hot.
- Use room temperature butter and cream cheese for smooth frosting.
- Milk can be added to frosting to adjust texture as needed.
- Store cupcakes in the refrigerator if not serving immediately due to cream cheese frosting and caramel filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
