Step 1

Preheat oven to 350°F. Line a cupcake pan with cupcake liners; set aside.

Step 2

In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes.

Step 3

Add eggs, one at a time. Increase speed to medium. Mix for 3 minutes.

Step 4

Mix in vanilla extract, salt, baking soda, baking powder, and cinnamon.

Step 5

Slowly mix in heavy cream.

Step 6

Mix in flour, a little at a time.

Step 7

Mix in sour cream until incorporated.

Step 8

Spoon batter into muffin tin ½ full.

Step 9

Bake in oven 350°F for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely.

Step 10

Beat softened butter, cinnamon, and confectioners' sugar for 3-5 minutes.

Step 11

Beat in ¼ softened cream cheese at a time.

Step 12

Beat in vanilla extract and a pinch of salt. Beat for an additional 3 minutes.  Fill a cupcake liner bag with frosting.

Step 13

Refrigerate frosting for about 30 minutes.

Step 14

Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes.  Make churros and top cupcake with a small piece of it using leftover frosting to get it to stick to the top.