Ingredients
2 c. all-purpose flour
1 c. granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. kosher salt
3/4 c. (1 1/2 stick) melted butter, cooled
1 c. milk
1 large egg
1 tsp. pure vanilla extract
Cinnamon sugar, for sprinkling
1 (8-oz.) block cream cheese, softened
4 tbsp. butter, softened
3 c. powdered sugar
1/2 tsp. ground cinnamon
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Pinch of kosher salt
Cinnamon sugar, for topping
Churros, for garnish
Preparation
Step 1Make cupcakes: Preheat oven to 350° and line two muffin tins with 15 cupcake liners. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Step 2In a medium bowl, whisk together melted butter, milk, egg, and vanilla. Add to dry ingredients and mix until just combined. Divide batter evenly among liners, filling ¾ full, then sprinkle tops with cinnamon sugar. Step 3Bake until a toothpick inserted in the middle comes out clean, 20 minutes. Let cool completely. Step 4Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar and cinnamon and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined. If frosting is too thick, add more heavy cream, a tablespoon at a time, until desired consistency. Step 5Transfer frosting to piping bag fitted with a large open star tip. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon sugar and top with a mini churro.
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