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Dulce de Leche Churro Cupcakes

Dulce de Leche Churro Cupcakes
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Get ready to dazzle your taste buds with our Dulce de Leche Churro Cupcakes! Perfect for Cinco de Mayo or any day you crave a sweet, cinnamon-infused treat. These gourmet cupcakes, complete with a gooey dulce de leche center and a sprinkle of cinnamon sugar, are pure bliss in every bite.

Ingredients

  • Cinnamon Cupcakes:
    • 1 and ½ cups All-purpose flour – the base of the cupcakes
    • 1 and ½ cups Granulated Sugar – sweetens the cupcakes
    • 1 tablespoon Ground cinnamon – gives the cupcakes their signature flavor
    • 1 and ½ teaspoons Baking powder – helps the cupcakes rise
    • ½ teaspoon Baking soda – works with the baking powder for rise
    • ½ teaspoon Salt – enhances the flavors
    • 2 large Eggs, room temperature – binds the ingredients together
    • 2 teaspoons Pure Vanilla Extract – adds depth to the flavor
    • ⅓ cup Vegetable oil – keeps the cupcakes moist
    • ½ cup Buttermilk, room temperature – contributes to the tender crumb
    • ½ cup Sour cream, room temperature – adds richness and moisture
    • 1 jar Dulce de Leche – used for filling, adds a caramel-like sweetness
  • Cinnamon Sugar:
    • ½ cup Granulated sugar – combined with cinnamon for coating
    • 1 tablespoon Ground cinnamon – pairs with sugar for the classic topping
  • Toppings:
    • Cinnamon Sugar – for dusting on top
    • 3–4 Baked Churros, cut into 1-inch pieces – adds a crunchy texture
    • Extra Dulce de Leche – for filling churros and drizzling

Instructions

For the Cinnamon Cupcakes:

  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. Combine eggs, vanilla, oil, buttermilk, and sour cream in a measuring cup; then pour into the dry ingredients, mixing until just combined.
  4. Fill each cupcake liner halfway with batter and bake for 14-18 minutes, or until a toothpick comes out with a few moist crumbs.
  5. Let the cupcakes cool in the pan for 2 minutes before transferring them to a wire rack.

For the Cinnamon Sugar:

  1. Mix sugar and cinnamon in a small bowl, then spread on a plate.
  2. Dip the tops of the hot cupcakes into the cinnamon sugar and set them aside to cool completely.

Assembly:

  1. Core the center of each cupcake and fill with dulce de leche.
  2. Pipe a swirl of cinnamon buttercream on each cupcake, leaving the edges exposed.
  3. Sprinkle a bit more cinnamon sugar over the frosting and drizzle with additional dulce de leche.
  4. Cut baked churros into 1-inch pieces, fill with dulce de leche, and place on top of the cupcakes.

Notes

  • Storing: Keep cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
  • Reheating: If you prefer your cupcakes slightly warm, especially to soften the dulce de leche, microwave for a few seconds before serving.
  • Serving: Allow refrigerated cupcakes to come to room temperature for about 30 minutes before serving to ensure the frosting is soft and the cake is moist.
  • Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Find it online: https://recipesmentor.com/dulce-de-leche-churro-cupcakes/