| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar, sifted
- 1 1/2 tablespoons whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Neutral oil, for deep-frying
- 2 flour tortillas
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds.
- Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool.
- For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream.
- For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside.
- In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.)
- Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat.
- To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 410 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Sugar | 46 g |
| Protein | 3 g |
| Cholesterol | 69 mg |
| Sodium | 239 mg |
Reviews
These were just ok for me. They tasted like cinnamon cupcakes. They were also a like dry.
I love this recipe! A nice change from chocolate or vanilla cupcakes. Always a hit!
Took churros to a total different level! The topping gave it the crunch and the buttercream was a great compliment to pillowy cupcake. It made 12 which is perfect for someone who just wants to try out the recipe for fun. I will definitely be making these more often.
This recipe made me wonder if addition of cinnamon really gives these cupcakes churro flavor. It does, and the addition of brown sugar also helps. The batter made exactly 12 cupcakes, but the frosting was too small. I doubled the batch. Also, there seemed to be too much sugar in frosting so I cut it down to 1 cup and it was perfect.
These were a total hit! Do not skip the tortilla strips, they are what makes them over the top and like a churro!
These were delicious. They were easy to make and the entire family loved them! This recipe is a keeper for sure.
Wonderful
Great recipe tastes delicious, I didn’t use the frosting but the Cale itself was phenomenal only made fifteen cupcakes for me though.
I made these about a month ago and I’m giving them 5 stars. They are sweet, so that should be a warning, and can be adjusted by cutting back on the amount of sugar needed.
I thought they would be too sweet for my husband who normally doesn’t care for desserts but he loved them and really enjoyed the fried tortilla stick toppings.
I would also recommend browning your butter as this added a lot of additional flavor.
Also, the cupcake itself is a bit dry, so the recipe can be tweaked if you want it moister, thought that may affect the overall taste once you add the frosting and toppers. Not sure.
But these are a definite keeper.
These were easy to make and tasted better than I’d even expected them to taste. Note that it only makes 12, though. It was fine because I was baking them just because I felt like baking — but if you are preparing them for an event you’ll want to take that into account.