DULCE DE LECHE CHURRO CUPCAKES
Cinco de Mayo is a little over a month away, but I couldn’t wait to share these cupcakes with you all! I don’t personally celebrate Cinco de Mayo, but Churros are hands down my favourite Mexican treat, so these cupcakes were being made no matter what.
INGREDIENTS
CINNAMON CUPCAKES:
- 1 and 1/2 cups All purpose flour
- 1 and 1/2 cups granulated Sugar
- 1 Tbsp ground cinnamon
- 1 and 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon salt
- 2 large Eggs, room temperature
- 2 teaspoons Pure Vanilla Extract
- 1/3 cup Vegetable oil
- 1/2 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 1 jar Dulce de Leche (see notes)
CINNAMON SUGAR:
- 1/2 cup Granulated sugar
- 1 Tbsp Ground cinnamon
- 1 recipe of my Dreamy Cinnamon Buttercream Frosting
TOPPINGS:
- Cinnamon Sugar
- 3-4 Baked Churros, cut into 1-inch pieces
- Extra Dulce de Leche, for filling Churros and drizzling
INSTRUCTIONS
FOR THE CINNAMON CUPCAKES:
- Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners.
- In a large mixing bowl, add flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk to combine.
- In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
- Bake in preheated oven for 14-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 2 minutes.
- Remove the cupcakes and transfer to a wire rack.
FOR THE CINNAMON SUGAR:
- Add the sugar and cinnamon to a small bowl and stir to combine. Pour mixture into a small plate. Dip the tops of the hot cupcakes into the cinnamon sugar and place back onto the cooling racks to cool completely.
- Meanwhile, make a batch of my cinnamon buttercream. Set aside.
ASSEMBLY:
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