Easy churro cupcakes with cinnamon frosting – perfect for Cinco de Mayo!
Oh yeah. It’s definitely Monday.
Cause I had one of those mornings.
The ones where you wake up just 15 minutes before your alarm is set to go off. Which of course is just about the most inconvenient number of minutes to wake up early. Because 15 minutes isn’t really enough to get any more sleep. I know if I allow myself to fall back asleep I’m going to end up getting up late. It’s inevitable. It just happens like that.
And 15 minutes is just too many to be a real asset to your morning routine if you do decide to roll out of bed early. Because you either end up taking waaaaay too much time because you feel like you’ve all the time in the world or, you end up being ready earlier than you need to and get sleepy again waiting for the perfect moment to get started with whatever it is you have on your to-do list.
So naturally, I just laid there in bed. Not really committing to either option. I sort of drifted over to the sleep side for a couple of minutes right before I had to get up. Which was trouble. Because then I actually fell asleep. And got up late. 🙂
And it was definitely the morning after a busy weekend because instead of getting right out of bed, eager to get to the gym for my morning workout, I sort of toyed with the idea of not getting up at all. . . You know, when you lay there brainstorming all sorts of alternatives to what you really know you ought to do. But in the end, to my credit, I got up. And went to the gym. And I’m so glad I did.
When I work out in the early mornings (5:00 is early people. REALLY early.) I just don’t have enough brainpower to commit to a self-invented work out routine. So I like to jump in one of the classes, let the instructor do all of the brainwork while I just concentrate on following along. This morning I got a great workout in a Power Tone class. This particular instructor was pretty tough and I was feeling the effects of the weekend. But I really loved it! It’s almost more satisfying surviving a hard workout knowing I almost didn’t do it… Or maybe I just jump at the opportunity to give myself extra brownie points for any old reason I can invent. 🙂
Speaking of brownies… Happy Cinco de Mayo! Did you have a big festive bash?? The hubby’s inlaw’s threw a party (pinata and all!) and it was the perfect opportunity to whip up a batch of these delicious cupcakes I’ve been dying to try.
Does that not look scrumptious?
Tell me you love a crispy, crunchy, cinnamony (real word.) churro as much as I do.
These little babies were perfect, they were devoured pretty darn quick. Thankfully. Because I do not need any leftovers sitting around my kitchen for the week. Especially since the frosting was finger-lickin-good. Meaning yes, I licked the tips of my frosting-coating fingers after finishing the job. And the beaters. And maybe the bowl…. 🙂 Like I said. Good thing they all got eaten up at the party!
Easy churro cupcakes with cinnamon frosting - perfect for Cinco de Mayo!
- 1 1/2 cups flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter at room temperature
- 1 cup sugar
- 2 teaspoons vanilla
- 1/4 cup vegetable oil
- 1/2 cup milk
- 4 ounces cream cheese at room temperature
- 4 tablespoons butter at room temperature
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1 tablespoon cinnamon
- 1 tablespoon sugar
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy. Pipe onto cupcakes and sprinkle with the cinnamon and sugar topping.
Recipe slightly adapted from The Baker Upstairs.