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| They smelled delicious while baking. |
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| STAND: Crate and Barrel |
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| The crunchy topping and cream cheese frosting were divine! |
Churro Cupcakes
Ingredients
Cupcakes:
1 box white cake mix
2 tsp vanilla extract
1 tbsp ground cinnamon
Cinnamon Sugar Topping:
7 tbsp butter, melted
1/4 cup granulated sugar
1 tsp ground cinnamon
Cinnamon Cream Cheese Frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
1/2 tsp vanilla extract
1 tsp ground cinnamon
5 cups confectioners' sugar
1 tbsp milk (if desired)
Instructions
Cupcakes:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Follow directions on cake mix. Fill each cupcake liner (I use 1/4 cup per cupcake). Bake for 20 minutes.
Cinnamon Sugar Topping:
In a small saucepan, melt butter over medium heat. In a small bowl, combine the sugar and cinnamon. Once cupcakes have completely cooled, brush melted butter on tops and dip into the cinnamon sugar mixture.
Cinnamon Cream Cheese Frosting:
In a mixer, beat butter and cream cheese until well blended. Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until combined. If the frosting is too thick, add milk a few drops at a time until desired consistency. Pipe frosting onto cupcakes.
Since I didn't put a lot of frosting on each cupcake I could have easily cut that portion of the recipe in half. I've decided the leftover frosting will taste amazing on a warm bagel or homemade Belgian waffle! So this post is now a two in one lol Cupcake frosting+breakfast topping. You're welcome ;)
Until next post...xoxo Becca
