Cinnamon Churro Cupcakes with Cream Cheese Frosting
Ingredients
Batter
- 75 g butter
- 150 g sugar
- 3 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 140 g all-purpose flour
- 1/2 teaspoon baking powder
- a pinch of salt
- 75 g crème fraîche
Caramel crust
- 2 teaspoons butter
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Frosting
- 180 g softened butter
- 375 g powdered sugar
- 3 teaspoons cinnamon
- 175 g cream cheese
- 2 tablespoons granulated sugar
Preparation
Preheat oven to 180°C (convection: 160°C). Line a 12-cup muffin tin with paper liners.
Melt butter in a small saucepan for the batter. In a mixing bowl, beat sugar, eggs, cinnamon, and vanilla extract on high speed until foamy.
Sift flour, baking powder, and salt over the sugar-egg mixture and mix briefly.
Add crème fraîche, then the melted butter to the batter.
Divide the batter evenly among the paper liners and bake in the preheated oven for about 20 minutes until brown.
For the caramel crust, melt butter in a small saucepan. Mix sugar and cinnamon in a small bowl.
Immediately after baking, brush the cupcakes with the melted butter and coat with the sugar-cinnamon mixture.
Caramelize the sugar crust with a kitchen torch.
Remove the cupcakes from the tin and let cool completely.
In a bowl, beat softened butter and cream cheese until smooth.
Gradually add powdered sugar, cinnamon, and granulated sugar, beating until creamy.
Frost the cooled cupcakes.
Tips
If you don't have a kitchen torch, set your oven to broil and caramelize the cupcakes with the sugar crust for 2-3 minutes. Watch carefully as the sugar burns quickly.
