Description
Churro Caramel Crunch Cupcakes combine the sweet flavors of cinnamon, caramel, and a crunchy topping to create a unique and indulgent treat. These cupcakes are the perfect dessert for any sweet tooth or special occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 1/2 cup caramel sauce
- 1/2 cup crushed cinnamon sugar cereal (or churro cereal)
- For frosting: 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp caramel sauce
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- Optional: additional caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, make the frosting by beating together butter, powdered sugar, caramel sauce, vanilla, cinnamon, and salt until smooth and fluffy.
- Frost the cooled cupcakes with the caramel cinnamon frosting and top with crushed cinnamon sugar cereal and a drizzle of caramel sauce.
Notes
- For an extra caramel crunch, mix some crushed churro or cinnamon sugar cereal into the batter.
- For a dairy-free version, substitute the buttermilk with a dairy-free alternative and use dairy-free butter.
- These cupcakes can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: churro cupcakes, caramel crunch cupcakes, cinnamon caramel cupcakes, churro dessert, caramel frosting