Cinnamon Sugar Churro Cupcakes
tender vanilla and cinnamon flavored cupcakes topped with a delicious cinnamon frosting with caramel that holds in place with additional cinnamon sugar sprinkled on top.
Servings: 32 -26 cupcakes
Ingredients
- 1 box white cake mix Duncan Hines do not follow the directions on the package
- 1 cup flour
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1 1/4 cups water
- 4 egg whites from large eggs (use the egg yolks for another recipe like lemon curd)
- 4 oz ½ cup butter, melted
- 1 cup sour cream
- 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Prepare the cupcake pans with liners. I use glassine liners as they release from the cupcakes easily.
- Preheat oven to 325°
- In a large mixer bowl add the cake mix, flour, sugar, and salt, and mix well.
- Add in the water, egg whites, melted butter, sour cream, oil, vanilla, and cinnamon.
- Mix in low to combine, then turn the speed to medium to mix completely for 1 minute,
- Turn off and scrape down the sides and the bottom completely and mix for another 30 seconds or until well mixed, can increase to medium-high speed for the last 30 seconds.
- Place 3 tablespoons of batter into each cupcake liner.
- Bake for 18 minutes, and test with a toothpick, when the toothpick comes out clean with no wet batter, remove from the oven.
- Allow cupcakes to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely on a cooling rack.
- If you prefer fluffy cupcakes no need to refrigerate them, if you prefer the cupcakes to be denser than fluffy, refrigerate them, and the result will have a more homemade texture.
- Make the frosting and caramel, those recipe links are in the post