Churro Cupcakes with Crema Mexicana
WHAT YOU NEED
- CUPCAKES:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup unsalted butter room temperature
- 3 egg whites room temperature
- 3 tsp vanilla extract
- 1 cup Cacique Crema Mexicana
- FROSTING:
- 4 oz cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt optional
- 2 tsp vanilla extract
- 2-4 tbsp Cacique Crema Mexicana, as needed
- 1/2 cup cinnamon sugar mixture to garnish
- Churros, store bought from frozen section, cooked to package instructions
HOW TO MAKE IT
- For Cupcakes: Preheat oven to 350 degrees F. Prepare cupcake pan(s) with 16 cupcake liners.
- In a large bowl, mix all dry ingredients together until well combined.
- Using a separate bowl, whisk together the wet ingredients until combined. This mixture may look quite lumpy, don't be alarmed.
- Add the wet ingredients to the dry ingredients. Mix until combined, but do not over mix.
- Distribute the batter evenly into cupcake papers.
- Bake for 15-20 minutes or until golden and springy to the touch. Remove from oven and allow to cool completely prior to frosting.
- Cut cooked churros into 1-inch pieces to use for garnish.
- For Frosting: Using a mixer, beat cream cheese until creamy. Add butter and beat until the two are well combined, approximately two minutes.
- Add one cup of powdered sugar, as well as cinnamon and salt, to the mixture and beat until combined. Add remaining powdered sugar, one cup at a time, beating each time until well combined. Add vanilla and beat until combined.
- Add milk, Crema Mexicana, one tbsp at a time, until desired texture is reached. Less liquid will give you a thicker frosting, more liquid will give you a thinner frosting.
- Pipe or spread onto cooled cupcakes. Sprinkle with cinnamon sugar mixture and top with Churro pieces. Enjoy!
