Churro Caramel Crunch Cupcakes (Print)
Cinnamon cupcakes with caramel filling, topped with frosting and crunchy cereal for a delightful churro-inspired dessert.
# Ingredients:
→ Cupcakes
01 -
1½ cups all-purpose flour
02 -
1 teaspoon ground cinnamon
03 -
1½ teaspoons baking powder
04 -
½ cup unsalted butter, softened
05 -
¾ cup brown sugar, packed
06 -
2 large eggs, room temperature
07 -
½ cup milk
08 -
1 teaspoon vanilla extract
→ Filling
09 -
½ cup thick caramel sauce
→ Frosting
10 -
½ cup unsalted butter, softened
11 -
1½ cups powdered sugar, sifted
12 -
¼ cup caramel sauce
13 -
1 teaspoon ground cinnamon
→ Crunch
14 -
1 cup crushed cinnamon sugar cereal (like Cinnamon Toast Crunch)
15 -
Pinch of sea salt (optional)
# Directions:
01 -
Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, cinnamon, and baking powder. In a separate large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually fold in dry ingredients, alternating with milk, until just combined.
02 -
Divide batter evenly among prepared muffin cups, filling each about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in center comes out clean. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
03 -
Once cupcakes are completely cooled, use a small knife or apple corer to remove centers, creating a well in each cupcake about 2 cm deep. Fill each cavity with thick caramel sauce.
04 -
Beat softened butter until creamy. Gradually add powdered sugar, mixing until incorporated. Add caramel sauce and cinnamon, beating until light and fluffy.
05 -
Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl of caramel-cinnamon frosting on top of each filled cupcake. Press crushed cinnamon cereal around the base or sprinkle on top of the frosting. If desired, drizzle with additional caramel sauce and finish with a tiny pinch of sea salt.
# Notes:
01 -
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.