Soft and Crunchy Churro Caramel Cupcakes (Print version)

Tender cinnamon cupcakes filled with caramel, topped with caramel frosting, cinnamon crunch, and a light drizzle.

# Ingredients:

For the cupcakes

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 teaspoon ground cinnamon
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine salt
05 - 1/2 cup (113 g) unsalted butter, softened
06 - 3/4 cup (150 g) packed light brown sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 cup (120 ml) whole milk, room temperature

For the caramel filling

10 - 1/2 cup (160 g) thick caramel sauce or dulce de leche

For the caramel cinnamon frosting

11 - 1/2 cup (113 g) unsalted butter, softened
12 - 1 3/4 cups (210 g) powdered sugar, sifted
13 - 1/4 cup (80 g) thick caramel sauce
14 - 1 teaspoon ground cinnamon
15 - 1-2 tablespoons (15-30 ml) heavy cream or milk, as needed
16 - Pinch of fine salt

For the crunchy topping

17 - 1 cup (40 g) crushed cinnamon sugar cereal
18 - 2 tablespoons caramel sauce, for drizzling
19 - Flaky sea salt, optional

# Instructions:

01 - Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt until evenly combined.
03 - In a large bowl, beat the softened butter and brown sugar for 2-3 minutes until lighter and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
04 - Add half of the dry mixture, then the milk, then the remaining dry mixture. Mix on low only until smooth. Divide the batter evenly among the liners.
05 - Bake for 18-20 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then move to a rack and cool completely.
06 - Use a cupcake corer or small knife to remove a 1-inch-deep center from each cupcake. Spoon about 2 teaspoons of thick caramel into each cavity.
07 - Beat the butter until creamy. Add powdered sugar, caramel, cinnamon, salt, and 1 tablespoon cream. Beat for 2-3 minutes until fluffy, adding more cream only if needed for piping.
08 - Pipe frosting onto each cupcake. Press crushed cinnamon cereal into the frosting, drizzle lightly with caramel, and add flaky salt if using. Serve the same day for the best crunch.

# Good to know:

01 - Makes 12 standard cupcakes.
02 - Cool cupcakes fully before filling to keep the caramel center distinct.
03 - Add the crunchy topping close to serving for the crispest texture.

Back