Churro Caramel Crunch Cupcakes

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 minutes

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
 Dry Mix Time: 2 minutes

In 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 minutes

Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick inserted comes out clean.
 Baking Time: 20 minutes

Let cupcakes cool for 10 minutes. Then, using a small knife or corer, remove the centers and fill with warm caramel sauce.