Churro Caramel Crunch Cupcakes
Tender cinnamon-spiced cupcakes filled with gooey caramel and topped with a crunchy cinnamon sugar swirl — these Churro Caramel Crunch Cupcakes are pure magic in every bite! Inspired by the beloved churro, with a sweet twist! 
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
¼ cup milk
For the Filling & Topping:
¾ cup thick caramel sauce (plus extra for drizzle)
½ cup crushed cinnamon toast cereal or crushed churro pieces
2 tbsp granulated sugar + 1 tsp cinnamon (for dusting)
Whipped topping or cinnamon buttercream (optional)
Instructions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prep Time: 5 minutesIn a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Dry Mix Time: 2 minutesIn another bowl, cream butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, then mix in vanilla, sour cream, and milk.
Wet Mix Time: 5 minutes
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Combining Time: 2 minutesFill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick inserted comes out clean.
Baking Time: 20 minutesLet cupcakes cool for 10 minutes. Then, using a small knife or corer, remove the centers and fill with warm caramel sauce.