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Churro Caramel Crunch Cupcakes

These Churro Caramel Crunch Cupcakes bring the nostalgic joy of fairground churros right into your kitchen. Surprisingly easy to make, they're perfect for birthdays, potlucks, or a cozy night in. The irresistible combination of churro and caramel will satisfy everyone's sweet tooth.
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Cook Time 20 minutes

Equipment

  • Muffin tin Line with cupcake liners to prevent sticking.
  • Medium bowl
  • Separate bowl
  • Stand mixer or hand mixer For creaming butter and sugar.
  • Toothpick To check for doneness.
  • Wire rack To cool cupcakes.
  • Small knife or cupcake corer To remove cupcake centers.
  • Piping bag (optional) For neater caramel filling.

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour The base of our delicious cupcakes.
  • 1.5 tsp baking powder For a light and fluffy texture.
  • 0.5 tsp baking soda Another secret to fluffy perfection.
  • 0.5 tsp salt To balance the sweetness and enhance the flavors.
  • 1 tsp ground cinnamon That warm, cozy churro flavor we all crave.
  • 0.5 cup unsalted butter, softened Make sure it's nice and soft for easy creaming.
  • 0.75 cup granulated sugar For that perfect sweetness.
  • 2 large eggs To bind everything together and add richness.
  • 1 tsp vanilla extract A touch of vanilla enhances the overall flavor profile.
  • 0.5 cup sour cream Adds moisture and a subtle tang.
  • 0.25 cup milk For a smooth batter.
  • 0.75 cup thick caramel sauce The star of the show! Plus extra for drizzle.
  • 0.5 cup crushed cinnamon toast cereal or crushed churro pieces This adds that signature churro crunch.
  • 2 tbsp granulated sugar For dusting; plus 1 tsp cinnamon.
  • 1 tsp cinnamon For dusting.
  • Whipped topping or cinnamon buttercream Optional, for an extra touch of indulgence!

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Whisk it well to ensure even distribution of the leavening agents.
  • In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla, sour cream, and milk. Don't overmix!
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; a few lumps are okay.
  • Fill the cupcake liners ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cupcakes are cool, use a small knife or a cupcake corer to carefully remove the center of each cupcake, creating a well for the caramel filling.
  • Fill each cupcake with warm caramel sauce. Top with crushed cinnamon cereal, sprinkle with cinnamon sugar, and add whipped cream or cinnamon buttercream (if using).

Notes

Don't overmix the batter. Make sure your butter is softened but not melted. Let the cupcakes cool completely before frosting. You can make the cupcake batter ahead of time and store it in the refrigerator for up to 2 days. Feel free to get creative with substitutions!