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- 1 cup all-purpose flour - 1/2 cup granulated sugar (for batter) - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - 1/2 cup milk, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/4 cup granulated sugar (for topping) - 2 teaspoons ground cinnamon (for topping) - Optional: Chocolate sauce or dulce de leche for drizzling To make the best cinnamon sugar churro cupcakes, start with fresh ingredients. Here are some tips: - Flour: Use unbleached all-purpose flour for a better texture. - Butter: Choose high-quality unsalted butter for rich flavor. - Sugar: Granulated sugar should be fine and free of lumps. - Eggs: Large eggs should be fresh and at room temperature for better mixing. - Milk: Whole milk gives a richer taste but use any milk you have. If you need to make changes, here are some easy swaps: - Butter: Use coconut oil or margarine if you want a dairy-free option. - Milk: Almond, soy, or oat milk can replace regular milk. - Eggs: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan option. - Flour: A gluten-free flour blend works well instead of all-purpose flour. These substitutions can help you adjust the recipe to your needs while still enjoying those delightful cupcakes! Start by preheating your oven to 350°F (175°C). This heats the oven evenly for the cupcakes. Next, take a standard cupcake pan and line it with paper cupcake liners. This helps prevent the cupcakes from sticking. In a large mixing bowl, add 1/2 cup of softened butter and 1/2 cup of granulated sugar. Beat the mixture on medium speed for 2-3 minutes until it becomes light and fluffy. Next, add 2 large eggs, one at a time, mixing well after each. Then, pour in 1/2 cup of milk and 1 teaspoon of vanilla extract. Stir gently until smooth. In a separate bowl, mix 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. This step ensures that the dry ingredients blend well. Gradually add this flour mix to the wet ingredients. Use a spatula to stir gently. Be careful not to over mix; this keeps your cupcakes light and fluffy. Now, spoon the batter into the lined cupcake pan, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. Once baked, let the cupcakes cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely. This cooling step is crucial for the best texture. To make sure your cupcakes are light and fluffy, start with room temperature ingredients. This includes butter, eggs, and milk. Softened butter mixes better with sugar, creating air pockets that help the cupcakes rise. When you mix the batter, don't overmix. Stir just until combined. Overmixing can lead to dense cupcakes. For an even coating of cinnamon sugar, let your cupcakes cool completely. This step is key! After cooling, brush the tops with melted butter. This helps the cinnamon sugar stick well. Then, roll or dip each cupcake into the cinnamon-sugar mixture. Make sure to coat all sides for that perfect churro flavor. Presentation makes a big difference! Place your cupcakes on a nice plate. For a fun touch, sprinkle some extra cinnamon sugar on top. You can also add mini chocolate chips for a sweet look. If you like, drizzle chocolate sauce or dulce de leche on top for an extra treat. These small details make your cupcakes truly shine. {{image_4}} You can easily switch up the flavor of these churro cupcakes. For a chocolate twist, replace some flour with cocoa powder. Use 1/3 cup cocoa powder and reduce the flour to 2/3 cup. This will give you a rich, chocolatey flavor. You can also add chocolate chips for extra taste. If you want vanilla, just increase the vanilla extract to 1 tablespoon. This makes your cupcakes taste even better. Toppings can make your cupcakes shine. Besides cinnamon sugar, try other toppings! A simple glaze can be made with powdered sugar and milk. Mix 1 cup of powdered sugar with 2 tablespoons of milk. Drizzle this over the cooled cupcakes for a sweet touch. Alternatively, you can use chocolate sauce or dulce de leche. Just drizzle it on top before serving for a fun, sweet surprise. You can make these cupcakes gluten-free by using a good gluten-free flour mix. Just make sure it has xanthan gum for the right texture. For a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Also, use almond milk instead of regular milk and coconut oil instead of butter. These changes will keep the cupcakes tasty and fun. To keep your cinnamon sugar churro cupcakes fresh, store them in an airtight container. This keeps moisture in and prevents them from drying out. Place the container at room temperature for up to three days. If your kitchen is warm, consider putting them in the fridge. Just remember to bring them back to room temp before serving. If your cupcakes lose their warmth, you can easily reheat them. Place the cupcakes in the microwave for about 10-15 seconds. This gives them a nice warmth without drying them out. You can also pop them in a preheated oven at 300°F (150°C) for around 5 minutes. This method helps keep the cupcake texture soft and fluffy. Freezing your cupcakes is simple and effective. First, let the cupcakes cool completely. Then, wrap each one in plastic wrap. Place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to enjoy them, thaw them in the fridge overnight or at room temperature for a couple of hours. To check if the cupcakes are done, use a toothpick. Insert it into the center of a cupcake. If it comes out clean, your cupcakes are ready. Bake them for 18-20 minutes at 350°F (175°C). If they are golden brown and spring back when touched, they are also done. Yes, you can make the batter ahead of time. Mix it, then store it in the fridge. Use it within 24 hours for the best results. When you are ready to bake, let it sit at room temp for about 15 minutes. This helps the batter rise nicely. If you need a butter substitute, try using coconut oil or vegetable oil. Both will keep your cupcakes moist. You can also use unsweetened applesauce for a healthier option. Just replace the butter with the same amount of your chosen substitute. Cinnamon sugar churro cupcakes bring joy to any dessert spread. We covered ingredients, baking steps, and tips to make these treats shine. Remember to choose quality ingredients for the best flavor. Don’t hesitate to try different flavors or dietary options to match your needs. Storing and reheating them carefully helps keep them fresh. Whether you bake them for a crowd or just yourself, they will delight your taste buds. Happy baking!

Cinnamon Sugar Churro Cupcakes

Indulge in the sweet goodness of Cinnamon Sugar Churro Cupcakes with this easy recipe! These delightful treats combine the classic flavors of churros with a moist cupcake base, topped with a heavenly cinnamon-sugar coating. Perfect for any occasion, these cupcakes are sure to impress! Click to explore the full recipe and treat yourself to a delicious baking adventure. #CinnamonSugarChurroCupcakes #CupcakeRecipes #BakingWithLove #SweetTreats
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar (for batter)

1/2 cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1/2 cup milk, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup granulated sugar (for topping)

2 teaspoons ground cinnamon (for topping)

Optional: Chocolate sauce or dulce de leche for drizzling

Instructions
 

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners to prevent sticking.

    Cream Butter and Sugar: In a large mixing bowl, add the softened butter along with 1/2 cup of granulated sugar. Using a hand or stand mixer, beat the mixture on medium speed until it becomes light, fluffy, and pale, approximately 2-3 minutes.

      Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Next, pour in the milk and vanilla extract, stirring gently until you have a smooth mixture.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures the dry ingredients are evenly distributed.

          Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients. Use a spatula or wooden spoon to stir gently until just combined—be careful not to over mix to keep your cupcakes light and fluffy.

            Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full to allow for rising during baking.

              Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean.

                Prepare Topping: While the cupcakes are baking, mix 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon in a shallow bowl; set aside for later.

                  Coat Cupcakes: Once the cupcakes have cooled completely in the pan for about 10 minutes, carefully remove them and let them cool on a wire rack. After they are fully cooled, use a pastry brush to lightly coat the tops of each cupcake with melted butter. Roll or dip each cupcake into the cinnamon-sugar mixture to ensure a delightful coating.

                    Add Drizzle (Optional): For an extra touch of decadence, drizzle your cupcakes with rich chocolate sauce or dulce de leche before serving.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                        - Presentation Tips: Place the cupcakes on a chic decorative plate. Lightly sprinkle some extra cinnamon-sugar on top and add a few mini chocolate chips for an attractive and appetizing finish!