Churro Cupcakes

Um, these were really good. Really really good. I could claim that it's the churroness, but I now think it's just that any cupcakes with a cream cheese frosting are going to be fabulous (case in point, see the oreo cupcake recipe).

I got this recipe from the site Bakingdom. The author was a lot more ambitious and made homemade churros and Dulce De Leche Sauce. I skipped the churros and used store bought Dulce De Leche. Someday I think I'm going to try and make my own churro. You should check out the pics on Bakingdom, they look amazing. Here's the recipe from the site for the cupcakes and frosting.

Makes 18 cupcakes
Ingredients

FOR THE CUPCAKES
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1/2 cup milk, at room temperature

To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour.Do not over mix.

Fill each muffin cup with 2 tablespoons of batter. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the remaining cinnamon-sugar mixture from the churros to coat it. Allow the cupcakes to cool completely before frosting.

FOR THE FROSTING
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla
1 teaspoon cinnamon

To make the frosting: Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir int he cinnamon until thoroughly combined. then stir in the vanilla. Beat the mixture well, until light and fluffy, adding heavy cream, if needed