Description

Churro Caramel Crunch Cupcakes combine tender cinnamon-spiced cupcakes with a creamy caramel buttercream frosting and a crunchy churro topping. These delightful cupcakes feature a warm cinnamon sugar coating, rich caramel drizzle, and a textural contrast from crushed churros and caramel bits, making them perfect for special occasions or indulgent weekends.

Ingredients

For the Cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup whole milk
¼ cup sour cream

For the Cinnamon Sugar Coating:

½ cup granulated sugar
2 tablespoons ground cinnamon

For the Caramel Buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar
⅓ cup thick caramel sauce (plus extra for drizzling)
2 teaspoons vanilla extract
¼ teaspoon salt
2–3 tablespoons heavy cream, as needed

For the Churro Crunch Topping:

2 cups crushed churro pieces (store-bought or homemade)
¼ cup caramel bits

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Instructions

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
Make the Cupcake Batter: In a medium bowl, whisk the flour, baking powder, salt, and 1 teaspoon of cinnamon together. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix just until all ingredients are combined to avoid overmixing and maintain tender cupcakes.
Bake the Cupcakes: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool slightly before the next step.
Prepare the Cinnamon Sugar Coating: Mix the remaining 1 teaspoon cinnamon with ½ cup granulated sugar in a shallow dish. Brush the warm cupcakes with melted butter, then dip each cupcake into the cinnamon sugar mixture to coat the tops, enhancing flavor and texture.
Make the Caramel Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, beating continuously to avoid lumps. Mix in the thick caramel sauce, vanilla extract, and salt until smooth. Add 2 to 3 tablespoons of heavy cream as needed to achieve a smooth, pipeable consistency suitable for decorating.
Prepare the Churro Crunch Topping: Crush churro pieces into small, bite-sized bits and combine with the caramel bits for a crunchy, flavorful topping.
Assemble the Cupcakes: Using a piping bag fitted with a star tip, pipe the caramel buttercream generously on the cooled cupcakes. Drizzle extra caramel sauce over the frosting and sprinkle the churro crunch topping evenly.
Final Touch: For a beautiful and tasty finish, lightly dust the cupcakes with powdered sugar and a bit of cinnamon just before serving.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for a smooth batter and even baking.
For maximum crunch, add the churro topping just before serving to maintain its texture.
If your caramel sauce is too thin to use, warm it slightly and then let it cool to thicken before adding to the buttercream.

Prep Time: 30 minutes
Cook Time: 18-20 minutes
Category: Dessert
Method: Baking
Cuisine: American