This cupcake recipe is great for a fiesta or for dessert after a Mexican feast.
Yielding over two dozen cupcakes, they’re topped with a homemadeAmerican-style buttercreamfor a sweet, buttery finish.
Combine the first four ingredients (through salt).
Credit: Jason Donnelly
Prepare Batter
Preheat oven to 350F.
In a large mixing bowl beat butter on medium for 30 seconds.
Gradually add sugar, 1/4 cup at a time, beating on medium until combined.
Scrape bowl; beat 2 minutes more.
Add eggs, one at at time, beating after each.
Add flour and milk alternately, beating on low after each addition until well combined.
Spoon batter into prepared cups, filling about 1/2 full.
Combine 3 tablespoons sugar and 2 teaspoons cinnamon.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Bake Cupcakes
Bake 18 to 20 minutes or until a toothpick comes out clean.
Cool cupcakes in pans for 5 minutes.
Remove cupcakes from pans; cool on wire racks.
Frost and Garnish
Spoon frosting into a large pastry bag fitted with a large star tip.
Pipe frosting on cupcakes.
Sprinkle with the remaining cinnamon-sugar mixture.
If desired, garnish each cupcake with churro piece.
In a very large mixing bowl beat butter on medium until smooth.
Gradually add 2 cups of the powdered sugar, beating well.
Slowly beat in the 1/4 cup milk and 2 teaspoons vanilla.
Gradually beat in remaining powdered sugar and cinnamon until smooth.
Bring to room temperature before serving.
2,000 calories a day is used for general nutrition advice.
