Yes, I know everyone is crazy about “pumpkin spice” this and “pumpkin spice” that. But really, there’s only so much pumpkin one person can take! If you’re looking for a delicious fall dessert that’s NOT pumpkin, here you go!
Churro Cupcake Recipe
Ingredients:
1 box of french vanilla super moist cake mix. (Duncan Hines)
1 half stick of unsalted sweet cream butter, softened.
1 C whole milk
3 Large eggs.
1/4 C butter, Melted (Wait till after cupcakes are made for this)
1/2 C sugar
2 TBS cinnamon + 4 more divided
Directions:
Preheat oven to 350 and place cupcake liners in a cupcake pan.
In a medium bowl, pour in the box mix, softened butter, milk and eggs.
Using a hand mixer, mix all ingredients together until fully mixed. Batter will be thick.
Add in 2 TBS of cinnamon to the mix and use same beaters to mix again until fully mixed.
Scoop 3/4 batter into the cupcake liners and bake at 350 for 20 minutes.
When done. Set aside to cool.
Frosting:
1 C unsalted sweet cream butter softened
2 C powder sugar
2 TBS cinnamon
3-4 TBS heavy whipping cream
Directions:
Combine all ingredients into a standing mixer and mix.
If the frosting mixture looks like sugar pebbles add in more heavy whipping cream.
Once frosting is stiff, scoop into a piping bag and set aside.
Set up:
Melt the butter in a small dish.
Add the sugar and cinnamon into another dish.
Dip the cooled cupcake into the butter mixture and then into the sugar mixture.
Top with the frosting.
Enjoy!
