I love churros! I wanted these cupcakes to taste like them but in a different form, so they have all the warm cinnamon flavor and the cinnamon sugar on top, but also include a creamy vanilla buttercream to really round them out.

These cupcakes are SO good! Light fluffy cinnamon cupcakes with cinnamon frosting in the middle and a light vanilla buttercream on top, topped with cinnamon sugar.

Total Time: 1 Hr

Makes 12 Cupcakes

Ingredients:

1 2/3 Cup (200g) All Purpose Flour

1 Cup (200g) Granulated Sugar

1/4 Tsp (1g) Baking Soda

1 1/2 Tsp (6g) Baking Powder

1 1/2 tsp (6g) Cinnamon

1/2 Tsp (2g) Salt

1/2 Cup (113g) Unsalted Butter, Melted and Cooled

1 Tbs (13g) Vanilla

3 Large Egg Whites

1/2 Cup (120g) Sour Cream

1/2 Cup (120mL) Whole Milk

For the Frosting:

1 Cup (226g) Unsalted Butter, Softened

1 1/2 Tsp (6g) Vanilla

2 1/2 Cups (315g) Icing Sugar

1/4 Tsp (1g) Cinnamon

Cinnamon Sugar (1/4 cup (50g) sugar mixed with 1/2 tsp (2g) cinnamon)

Directions:

1. Preheat your oven to 350 F (180C) and line a muffin pan with paper liners.

2. Combine all the dry ingredients in a bowl with a whisk, then add in all the wet ingredients and use a spatula to mix gently until the batter is smooth.

3. Full each paper liner 2/3 of the way full and bake for 15-17 minutes, then let cool completely.

4. To make the frosting, cream the butter in a bowl with a hand mixer or a stand mixer on high speed for 2 minutes, then add the vanilla and icing sugar. Beat again for a minute until smooth.

5. Take out 1/2 cup of the frosting and put in another bowl and add the cinnamon, mixing until smooth.

6. Use a piping bag with a star tip or use a small spoon to take a little bit of the center out of each cupcake and fill with the cinnamon frosting, then top with the vanilla frosting. Top with cinnamon sugar.

-You can make this batter in advance and keep it in the freezer! Put it in an airtight container and freeze for up to a month. Make sure it thaws completely before you use it.