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This churro caramel crunch cupcake recipe transforms the beloved Spanish treat into a decadent dessert that balances sweet caramel with warm cinnamon. The combination of soft cake, gooey filling, and crunchy topping creates a textural masterpiece that will impress at any gathering.
I first created these for my daughter's quinceañera celebration, wanting something that honored our family's heritage while being modern enough for her teenage friends. They disappeared within minutes, and now they're requested at every family gathering.
Ingredients
- All purpose flour: Creates the perfect tender crumb for these cupcakes
- Ground cinnamon: Infuses the batter with warm flavor looking for Ceylon cinnamon if possible for a more complex taste
- Baking powder: Provides just the right lift without making them too fluffy
- Unsalted butter: At room temperature ensures proper creaming with sugar
- Brown sugar: Adds moisture and a caramel undertone to complement the filling
- Large eggs: Bind the batter and provide structure choose free range for best flavor
- Whole milk: Creates richness use full fat for best results
- Pure vanilla extract: Enhances all other flavors avoid imitation varieties
- Store bought thick caramel sauce: Saves time but choose a premium brand for best flavor
- Powdered sugar: Creates silky smooth frosting sift first to prevent lumps
- Cinnamon Toast Crunch cereal: Provides the signature churro crunch look for fresh boxes for maximum crispness
- Sea salt: Optional but highly recommended to balance the sweetness
How To Make Churro Caramel Crunch Cupcakes
- Prepare The Batter:
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a medium bowl whisk together flour, cinnamon, and baking powder until perfectly combined with no visible streaks of spice. In a separate large bowl cream butter and brown sugar with an electric mixer for a full 3 minutes until light and fluffy, scraping the sides occasionally. The long beating time incorporates air for a lighter texture.
- Add The Wet Ingredients:
- Add eggs one at a time beating for 30 seconds after each addition. With the mixer on low slowly pour in milk and vanilla alternating with the flour mixture in three additions, ending with dry ingredients. Mix just until combined, avoid overbeating which can make cupcakes tough.
- Bake To Perfection:
- Fill each cupcake liner about two-thirds full, approximately 3 tablespoons of batter per cup. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean with a few moist crumbs. The tops should spring back when lightly touched. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- Create The Filling:
- Once cupcakes are completely cool use a small knife or cupcake corer to remove a cylinder from the center of each cupcake about 1 inch deep. Heat caramel sauce until just warm and pourable but not hot. Carefully spoon about 2 teaspoons of caramel into each cupcake cavity, filling to just below the top.
- Whip The Frosting:
- In a large bowl beat butter until creamy about 2 minutes. Gradually add powdered sugar one half cup at a time beating well after each addition. Add caramel sauce and cinnamon, beating for 3 full minutes until light and fluffy. The extended beating time creates that perfect pipeable consistency.
- Assemble And Garnish:
- Place crushed cereal in a shallow dish. Transfer frosting to a piping bag fitted with a large star tip and pipe a generous swirl on each cupcake. Immediately after frosting each cupcake gently press the sides into the crushed cereal so it adheres to the frosting. For an extra touch drizzle with additional warm caramel sauce and sprinkle with a tiny pinch of sea salt if desired.
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The cinnamon is truly the star ingredient here. When I was developing this recipe I tried various amounts but found that including it in every component creates that authentic churro experience. My grandmother who rarely gives compliments for nontraditional desserts actually asked for the recipe after tasting these, which told me I'd created something special that still honored our culinary traditions.
Make Ahead Tips
These cupcakes actually improve with a little rest. The flavors meld together beautifully while the contrast between the soft cake and crunchy topping remains intact. You can prepare the unfilled unfrosted cupcakes up to two days ahead storing in an airtight container at room temperature. The frosting can be made a day ahead and refrigerated just bring to room temperature and rewhip before using. For best results fill and frost the day of serving though fully assembled cupcakes will hold up well for about 8 hours.
Caramel Sauce Tips
While store bought caramel sauce works perfectly for this recipe feel free to use homemade if you prefer. The key is consistency a thick sauce that wont soak completely into the cupcake is ideal. If your caramel is too thin simmer it gently for a few minutes to reduce or add a small pat of butter to thicken. For the filling choose a sauce that stays slightly soft even when cooled to maintain that gooey center effect.
Flavor Variations
The basic template of these cupcakes lends itself to numerous variations. Try adding a quarter teaspoon of cardamom to the batter for a chai-inspired version. Replace the caramel with dulce de leche for a more authentic Latin American twist. For chocolate lovers add mini chocolate chips to the batter and substitute chocolate cereal for the cinnamon variety. During fall substitute apple butter for half the caramel in both filling and frosting.
Serving Suggestions
These cupcakes make a stunning centerpiece dessert when arranged on a tiered stand. Serve slightly warm for the ultimate gooey caramel experience. They pair beautifully with coffee especially cinnamon spiced varieties or a glass of cold milk. For an elegant dessert offering garnish serving plates with a light dusting of cinnamon and a small scoop of cinnamon ice cream alongside.
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The beauty of these cupcakes lies in their versatility. You can dress them up for formal occasions with gold sprinkles and custom toppers or keep them casual for family movie nights. I've even turned this recipe into a sheet cake version for larger gatherings with the cereal crunch sprinkled over the entire top creating a beautiful textural contrast that slices perfectly.
Frequently Asked Questions
- → How do you make the cupcakes moist?
The combination of butter, milk, and brown sugar helps keep the cupcakes moist and tender. Be careful not to overbake them.
- → Can I use homemade caramel sauce?
Yes, homemade caramel sauce works perfectly. Ensure it has a thick consistency to avoid it soaking into the cupcake.
- → What type of cereal should I use for the crunch topping?
Cinnamon sugar cereal, like Cinnamon Toast Crunch, works best for the crunch topping. You can use other sweet cereals for variation.
- → Can I add salt to balance the sweetness?
A pinch of sea salt can be added to the frosting or caramel sauce for a touch of balance and added depth.
- → How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to two days, or refrigerated for up to five days.