Description
Delight in these Dulce de Leche Churro Cupcakes that combine tender spiced cake with creamy dulce de leche filling and dreamy cinnamon buttercream frosting. Topped with cinnamon sugar and filled churro pieces, these cupcakes bring the iconic churro flavors into a fun and indulgent treat perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 and 1/2 cups All purpose flour
- 1 and 1/2 cups Granulated sugar
- 1 tablespoon Ground cinnamon
- 1 and 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 large Eggs, room temperature
- 2 teaspoons Pure vanilla extract
- 1/3 cup Vegetable oil
- 1/2 cup Buttermilk, room temperature
- 1/2 cup Sour cream, room temperature
Filling and Toppings
- 1 jar Dulce de leche (about 13 oz)
- 1/2 cup Granulated sugar
- 1 tablespoon Ground cinnamon
- 1 recipe Dreamy Cinnamon Buttercream Frosting
- 3–4 Baked churros, cut into 1-inch pieces
- Extra Dulce de leche, for filling churros and drizzling
Instructions
- Preheat oven: Preheat the oven to 350°F (177°C) and line a standard cupcake pan with paper liners to prepare for baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a separate measuring cup, whisk the eggs, pure vanilla extract, vegetable oil, buttermilk, and sour cream until smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk gently until just combined, avoiding overmixing. Fill each cupcake liner halfway with the batter.
- Bake cupcakes: Bake in the preheated oven for 18 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cupcakes cool in the pan for 2 minutes.
- Transfer and coat: Remove cupcakes from the pan and place on a wire rack. Mix granulated sugar and cinnamon in a small bowl, pour on a plate, then dip the tops of warm cupcakes into cinnamon sugar. Return to the rack to cool completely.
- Prepare frosting: While cupcakes cool, make a batch of cinnamon buttercream frosting and set aside.
- Core cupcakes: Use the bottom of a large piping tip or apple corer to remove the center of each cupcake, creating a cavity for filling.
- Fill with dulce de leche: Spoon or pipe dulce de leche into the hollow center of each cupcake until filled.
- Pipe frosting: Transfer the cinnamon buttercream frosting to a piping bag fitted with a large star tip. Pipe swirls onto the center of each cupcake, leaving edges clear to show the cinnamon sugar topping.
- Garnish: Dust cinnamon sugar over the frosting, drizzle extra dulce de leche on top, then fill churro pieces with dulce de leche using a piping bag. Place churro pieces on cupcakes and serve immediately.
Notes
- Use room temperature eggs, buttermilk, and sour cream for a smoother batter and better rise.
- If dulce de leche is not available pre-made, you can make your own by slowly simmering sweetened condensed milk.
- For extra churro flavor, you can lightly toast churro pieces before filling them with dulce de leche.
- The cinnamon buttercream frosting recipe can be substituted with cream cheese frosting if preferred.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
