- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 – 1/4 cups milk
- 4 tablespoons butter, melted
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) butter, softened
- 8 ounces (1 brick) cream cheese, softened
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 5 cups confectioners’ sugar
- 1 tablespoon milk (if desired) – makes frosting thinner, I didn’t add any
- Preheat oven to 335 degrees F.
- Line standard muffin tins with paper liners.
- Whisk together both flours, baking powder, salt and cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Beat in vanilla.
- Reduce speed to low.
- Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Fill each cupcake liner three-quarters full.
- Bake 20 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes.
- Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting (see below).
- Refrigerate until ready to serve.
- In a small bowl melt butter.
- In another small bowl combine the sugar and cinnamon.
- When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.
For Cinnamon Cream Cheese Frosting:
- In a medium bowl, beat butter and cream cheese until light.
- Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated.
- If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.
Made these for Cinco de Mayo. The cinnamon is AMAZING. Many people say it tastes just like a churro. It reminds me of a donut, but I guess they’re about the same! Absolutely love the frosting — thee best part, hands down. So much cinnamon, so much goodness!
I’m not entirely sure why the mini cupcakes ended up with holes on the tops after baking (as if I poked them several times each with a toothpick), but the regular sized cupcakes did not have any holes. Didn’t matter though, because the awesome frosting covered the holes. It’s okay to cut down on sugar, but don’t reduce too much because the sugar/cinnamon combo is what gives it the churro flavor! The only tricky part is dipping the cupcakes in butter and cinnamon — don’t overdo it with the butter, or else the cinnamon looks soggy. If you get it right, it results in a beautiful golden brown color. Makes approx. 24 mini cupcakes and 12 regular cupcakes.
Tip — Cake flour can be bought from the store or made at home.
Step One: Measure out the all-purpose flour that you’ll need for your recipe.
Step Two: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.
Step Three: Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.
Step Four: Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times. Now you have cake flour!