DULCE DE LECHE CHURRO CUPCAKES

Cinco de Mayo is a little over a month away, but I couldn’t wait to share these cupcakes with you all! I don’t personally celebrate Cinco de Mayo, but Churros are hands down my favourite Mexican treat, so these cupcakes were being made no matter what.

If you’ve never had a churro before, they’re basically fried sticks of dough rolled in cinnamon sugar. You can enjoy them plain, or you can enjoy them filled with dulce de leche, chocolate sauce or strawberry jam! My two favourite churro fillings are definitely chocolate sauce and dulce de leche. Every time I buy churros, I ask for BOTH fillings (since they sell a minimum of 3).


For these cupcakes, however, I chose to go with the dulce de leche filling. But the best part about this recipe is that you can customize it to your liking! So if your favourite churro filling is chocolate sauce or strawberry jam, you can certainly fill these cupcakes with those instead! I’ll definitely be remaking these cupcakes with those flavours soon.

INGREDIENTS
CINNAMON CUPCAKES:

• 1 and 1/2 cups All purpose flour
• 1 and 1/2 cups granulated Sugar
• 1 Tbsp ground cinnamon
• 1 and 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 2 large Eggs, room temperature
• 2 teaspoons Pure Vanilla Extract
• 1/3 cup Vegetable oil
• 1/2 cup buttermilk, room temperature
• 1/2 cup sour cream, room temperature
• 1 jar Dulce de Leche (see notes)

CINNAMON SUGAR:

• 1/2 cup Granulated sugar
• 1 Tbsp Ground cinnamon
• 1 recipe of my Dreamy Cinnamon Buttercream Frosting

TOPPINGS:

• Cinnamon Sugar
• 3-4 Baked Churros, cut into 1-inch pieces
• Extra Dulce de Leche, for filling Churros and drizzling

INSTRUCTIONS
FOR THE CINNAMON CUPCAKES:

1. Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners.
2. In a large mixing bowl, add flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk to combine.
3. In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
4. Bake in preheated oven for 14-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 2 minutes.
5. Remove the cupcakes and transfer to a wire rack.
6. ..........................................

for full recipes please see : www.queensleeappetit.com