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Churro Caramel Crunch Cupcakes

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Churro Caramel Crunch Cupcakes are a delicious fusion of warm cinnamon, sweet caramel, and a satisfying crunch. With a cinnamon-spiced cupcake base, a gooey caramel filling, and creamy cinnamon caramel frosting, these cupcakes are topped with crushed cinnamon sugar cereal for the ultimate treat. Perfect for any occasion, they combine the best of churros and cupcakes for a sweet, indulgent bite!

Ingredients

For the Cupcakes:

1 ½ cups flour

1 tsp cinnamon

1 ½ tsp baking powder

½ cup butter

¾ cup brown sugar

2 eggs

½ cup milk

1 tsp vanilla extract

For the Filling:

½ cup thick caramel sauce

For the Frosting:

½ cup butter, softened

1 ½ cups powdered sugar

¼ cup caramel sauce

1 tsp cinnamon

For the Crunch:

1 cup crushed cinnamon sugar cereal (like Cinnamon Toast Crunch)

Optional: pinch of sea salt

Instructions

  • Prepare the Cupcakes:

    • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    • In a medium bowl, whisk together flour, cinnamon, and baking powder. Set aside.

    • Beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.

    • Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.

    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    • Spoon the batter evenly into cupcake liners, filling each about 2/3 full.

    • Bake for 18-20 minutes or until a toothpick inserted comes out clean.

    • Allow the cupcakes to cool for 5 minutes, then transfer to a wire rack to cool completely.

  • Add the Filling:

    • Once cooled, use a cupcake corer or small knife to make a hole in the center of each cupcake.

    • Fill each cupcake with about 1 tablespoon of caramel sauce.

  • Prepare the Frosting:

    • Beat softened butter until creamy.

    • Gradually add powdered sugar, caramel sauce, and cinnamon, and continue to beat until smooth and fluffy.

    • If the frosting is too thick, add a small splash of milk for desired consistency.

  • Assemble the Cupcakes:

    • Frost each cooled cupcake with the cinnamon caramel frosting.

    • Sprinkle crushed cinnamon sugar cereal on top for added crunch.

    • Optionally, sprinkle a pinch of sea salt for a sweet-salty contrast.

Notes

Chocolate Variation: Add chocolate chips to the batter for a chocolate-cinnamon twist.

Vegan Version: Use plant-based butter, non-dairy milk, and vegan caramel sauce for a dairy-free version.

Mini Cupcakes: Reduce baking time to 10-12 minutes for mini cupcakes.

Find it online: https://familydinnercooking.com/churro-caramel-crunch-cupcakes/