pure perfection. [churro cupcakes w. cinnamon cream cheese frosting]

Step 1

Preheat oven to 350 degrees. Line muffin pan with liners. Set aside

Step 2

In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.

Step 3

Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.

Step 4

Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Step 5

Fill each cupcake liner three-quarters full. Bake 18-20 minutes, or until cupcakes bounce back at the touch of a finger. Remove cupcakes from oven and place cupcakes on wire racks to cool.

Step 6

Top cupcakes with cinnamon sugar topping and cinnamon cream cheese frosting (recipes below). Refrigerate until ready to serve.

Step 7

For the cinnamon-sugar topping: Directions: Place the butter in a small bowl and microwave for 30 seconds, or until melted.

Step 8

In another small bowl, combine the sugar and cinnamon.

Step 9

When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.

Step 10

For the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy. Add vanilla and cinnamon.

Step 11

Add confectioners' sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a splash of milk to thin. Frost cupcakes.