Description
Churro Caramel Crunch Cupcakes are a decadent twist on classic cupcakes, featuring cinnamon-spiced cake topped with caramel buttercream, a crunchy cinnamon-sugar coating, and a drizzle of caramel sauce. Perfect for churro lovers craving a rich and flavorful dessert.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
For the cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter
For the caramel buttercream:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/2 cup thick caramel sauce (plus more for drizzling)
- 1/4 tsp salt
- 1–2 tbsp heavy cream (as needed for consistency)
Optional garnish:
- crushed cinnamon cereal (like Cinnamon Toast Crunch)
- caramel drizzle
- mini churros
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon to combine the dry ingredients evenly.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes using a hand mixer or stand mixer.
- Add eggs and vanilla: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine wet ingredients: Stir in the sour cream and whole milk until the mixture is smooth and evenly blended.
- Mix dry and wet ingredients: Gradually add the dry flour mixture to the wet mixture and mix gently just until combined, avoiding overmixing to keep cupcakes tender.
- Bake the cupcakes: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Apply cinnamon sugar coating: Lightly brush the tops of the cooled cupcakes with melted butter. Then dip each cupcake top into the mixture of granulated sugar and ground cinnamon to create a crunchy cinnamon-sugar coating.
- Make the caramel buttercream: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well. Incorporate the caramel sauce and salt, then add heavy cream one tablespoon at a time to achieve a fluffy and pipeable buttercream consistency.
- Frost the cupcakes: Using a piping bag or spatula, pipe or spread the caramel buttercream onto the cooled cupcakes evenly.
- Add garnishes: Drizzle additional caramel sauce over the frosted cupcakes and sprinkle with crushed cinnamon cereal or top with mini churros for extra texture and flavor.
Notes
- You can fill the cupcakes with caramel using a piping tip or cupcake corer before frosting for an extra gooey surprise.
- Make ahead and store the cupcakes in an airtight container at room temperature for up to 3 days to retain freshness.
- For best texture, allow cupcakes to cool completely before frosting and topping with the cinnamon sugar coating.
