CHurro Cupcakes

There’s only 3 weeks until Cinco de Mayo! I happen to be a huge fan of this holiday…I mean, tacos, guacamole, margaritas…what’s not to love?!

But I’m kicking this fiesta off on the sweet side with some Churro Cupcakes 😋

The best part? There’s a couple shortcuts including box cake mix and store bought churros- you really just need to focus on the frosting. So let’s get to it!

Ingredients:

For Cupcakes:

1 box French Vanilla cake mix plus ingredients on back of box

1 (3.4 oz) box instant vanilla pudding mix just the dry mix

1 Tbsp ground cinnamon

For Frosting:

8 tbsp butter, softened

4 tbsp cream cheese, softened

1 tbsp vanilla

2 tsp ground cinnamon

2 Tbsp milk

About 3 cups powdered sugar

Cinnamon sugar

Baked churros chopped into 1-2" pieces for toppers*

*I found some at my local ethnic grocery store!

Directions:

Preheat oven to 350 degrees F. Line two muffin tins with about 16 paper liners. Set aside.

Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter to combine. Portion the batter evenly among the muffin tins, filling about 3/4" of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.

In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.

Pipe frosting high onto cooled cupcakes and garnish with a freshly baked churro piece and a dusting of cinnamon sugar.

Ole!