Description
Delight in these Churro Caramel Crunch Cupcakes featuring a moist cinnamon-infused batter loaded with crunchy cinnamon cereal, filled with luscious caramel sauce, and topped with a creamy cinnamon buttercream frosting. Finished with caramel drizzle, extra cereal crunch, and an optional mini churro garnish, these cupcakes deliver the perfect balance of textures and flavors inspired by classic churros.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup crushed cinnamon cereal (such as Cinnamon Toast Crunch)
- 1/2 cup caramel sauce, plus more for drizzling
Cinnamon Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2–3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Garnish
- Crushed cinnamon cereal
- Caramel drizzle
- Mini churros (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This distributes the leavening and spices evenly.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Mix in the sour cream for moisture, then add half of the dry ingredient mixture and stir gently. Next, pour in the whole milk and stir again, followed by the remaining dry ingredients until just combined—avoid overmixing to keep cupcakes tender.
- Fold in Cinnamon Cereal: Gently fold in the crushed cinnamon cereal to add texture and extra cinnamon flavor.
- Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about 3/4 full to allow space for rising.
- Bake the Cupcakes: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make the Buttercream: While cupcakes cool, beat the softened butter until smooth. Gradually add powdered sugar along with ground cinnamon, vanilla extract, and a pinch of salt. Beat in heavy cream 1 tablespoon at a time until the frosting is fluffy and pipeable.
- Fill Cupcakes with Caramel: Once cupcakes are fully cooled, use a small knife or piping tip to carefully remove the center of each cupcake. Fill the cavity with caramel sauce for a gooey surprise inside.
- Pipe Frosting and Garnish: Pipe the cinnamon buttercream on top of each cupcake. Sprinkle with additional crushed cinnamon cereal, drizzle with caramel sauce, and optionally garnish with a mini churro for added flair.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- You can use either store-bought or homemade caramel sauce based on convenience and preference.
- If using mini churros as garnish, bake or fry them shortly before serving to keep them crisp.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
