Churro Caramel Crunch Cupcakes Recipe
Ingredients
Cinnamon Cupcakes
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ cup unsalted butter (softened)
¾ cup light brown sugar (packed)
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup whole milk
Caramel Filling
1 cup thick caramel sauce or dulce de leche (store-bought or homemade)
Cinnamon Brown Sugar Buttercream
1 cup unsalted butter (room temp)
3 cups powdered sugar (sifted)
2 tbsp brown sugar
1 ½ tsp ground cinnamon
1 tsp vanilla extract
2–3 tbsp heavy cream (adjust for consistency)
Churro Crumble Topping
2 tbsp unsalted butter (melted)
½ cup crushed graham crackers or vanilla wafer crumbs
2 tbsp brown sugar
1 tsp cinnamon
Pinch of salt
Preparation
1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, cream butter and both sugars until light and fluffy.
Beat in eggs one at a time, then mix in vanilla and sour cream.
Add the dry ingredients in two additions, alternating with milk. Mix until just combined.
Fill liners 2/3 full and bake for 18–22 minutes, until a toothpick comes out clean.
Cool completely. Use a cupcake corer or small knife to remove centers for filling.
2. Add the Caramel Filling
Spoon or pipe caramel sauce into the centers of the cooled cupcakes. Don't overfill — about 1–2 teaspoons per cupcake.
3. Make the Buttercream
Beat butter until creamy and pale.
Add powdered sugar, brown sugar, cinnamon, and vanilla.
Beat in cream 1 tablespoon at a time until fluffy and pipeable.
Pipe frosting generously on each cupcake.
4. Make the Churro Crumble
Mix all ingredients in a small bowl until crumbly.
Sprinkle on top of frosted cupcakes for that churro crunch!