Description
These Churro Caramel Crunch Cupcakes combine the warm flavors of cinnamon and caramel in a moist, tender cupcake topped with a crunchy cinnamon cereal garnish. Perfect for dessert lovers craving a sweet treat with a delightful texture contrast.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- ½ cup caramel sauce
Topping
- Additional caramel sauce for drizzling
- ½ cup crushed cinnamon cereal (like Cinnamon Toast Crunch)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to cream the softened butter and granulated sugar until the mixture is light in color and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract to add depth of flavor.
- Combine Wet Ingredients: Add the sour cream and milk to the wet mixture and stir until fully combined; this adds moisture and richness to the batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can make cupcakes tough.
- Fold in Caramel Sauce: Gently fold in ½ cup of caramel sauce into the batter, adding a sweet, gooey layer of flavor throughout.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to give them room to rise without spilling over.
- Bake: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove from oven and allow cupcakes to cool completely in the tin before adding toppings, to prevent melting.
- Add Toppings: Drizzle additional caramel sauce over each cooled cupcake and sprinkle with the crushed cinnamon cereal to add a sweet crunch and a festive finish.
Notes
- Ensure butter is softened at room temperature for easier creaming.
- Do not overmix batter once dry ingredients are added to maintain a tender crumb.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Use an electric mixer to cream butter and sugar for best results.
- The crushed cinnamon cereal adds texture—feel free to adjust quantity or use your favorite cinnamon-flavored cereal.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
