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Cross-section view of a Churro Caramel Crunch Cupcake with a bite taken out, revealing the oozing homemade caramel filling center inside the cinnamon sponge.

Churro Caramel Crunch Cupcakes

Hilary PARKER
These Churro Caramel Crunch Cupcakes are the ultimate fusion dessert, combining the best elements of a crispy churro and a fluffy cupcake. Featuring a triple threat of cinnamon flavor, from the batter to the gooey homemade caramel filling and the rich cream cheese frosting, they deliver a "crunch" factor that is totally crave-worthy. Perfect for Cinco de Mayo, birthday parties, or any occasion when you need a sweet treat that looks like a bakery masterpiece but is actually simple to prepare at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Caramel Cooling 1 hour 35 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American, Mexican
Servings 24 Cupcakes
Calories 380 kcal

Ingredients
  

For the Cinnamon Churro Cupcakes:

  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups whole milk
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt

For the Homemade Caramel Filling:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into pieces
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract

For the Cream Cheese Cinnamon Frosting:

  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 ½ to 5 cups powdered sugar
  • Milk as needed to thin

For Garnish:

  • Extra caramel for drizzling
  • Cinnamon sugar for dusting

Instructions
 

  • Make the Caramel Filling: In a saucepan, combine sugar and water. Heat over medium-high without stirring until amber-colored (5-7 mins). Stir in butter carefully (it will bubble!), then remove from heat and whisk in cream and vanilla. Refrigerate for 30-45 minutes to thicken.
  • Prep and Bake: Preheat oven to 350°F. Whisk dry ingredients (flour, baking powder, cinnamon, salt). Cream butter and sugar, then add eggs and vanilla. Alternate adding milk and dry ingredients. Fill liners ¾ full and bake 18-20 minutes. Cool completely.
  • Make the Frosting: Beat butter and cream cheese until smooth. Add cinnamon, vanilla, and powdered sugar gradually. Add milk if needed for piping consistency.
  • Assembly: Core the center of each cooled cupcake. Fill with chilled caramel. Replace the cake "lid." Pipe frosting on top, drizzle with extra caramel, and dust generously with cinnamon sugar for that signature crunch

Notes

  • Storage: Store these in the refrigerator due to the presence of cream cheese and caramel. However, let them come to room temperature for 20 minutes before serving for optimal texture.
  • The "Crunch": Don't skip the cinnamon sugar dusting on top, it mimics the texture of a real fried churro!
  • Shortcut: While homemade is best, you can use a high-quality, thick jarred caramel sauce if you are short on time.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gFiber: 1gSugar: 42g
Keyword caramel filled cupcakes, Churro Caramel Crunch Cupcakes, churro cupcakes recipe, cinnamon cupcake recipe, cinnamon sugar cupcakes, Mexican dessert cupcakes
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