Ingredients: |
Ingredients: For cupcakes:
15 ounce box white or yellow cake mix
3.4 ounce box instant vanilla pudding , dry
1 Tablespoon ground cinnamon
4 eggs
¾ cup canola oil
¾ cup warm water
8 ounces sour cream
For cinnamon sugar cupcake tops:
1/4 cup melted butter
1/4 cup sugar
3/4-1 tbsp cinnamon (depending on preference)
For Cinnamon Cream Cheese Frosting
5 ounces cream cheese , softened
¼ cup salted butter , softened
2 cups powdered sugar
1-2 teaspoon vanilla extract , more as needed
1 teaspoon ground cinnamon
Optional toppings:
cinnamon sugar churros, cut into 2 inch pieces
Caramel sauce
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Directions: |
Directions:Cupcakes:
1. Preheat oven to 325°F. Line cupcake liners in 2 muffin pans.
2. In a large bowl, combine the cake mix, vanilla pudding and cinnamon. Stir until combined.
3. Next mix in the eggs, canola oil and water. Then stir in the sour cream. Do not over mix the batter or they will sink.
4. Pour the batter into the liners (about 2/3 the way full). Bake for 20-25 minutes, or until a toothpick comes clean. Be careful to not overcook.
5. Remove from oven and allow to cool on a cooling rack. Wait to frost until cooled completely.
Cinnamon sugar:
1. Melt 1/4 cup butter in a small bowl.
2. Mix cinnamon and sugar together
3. Once cupcakes are cooled, dip the tops of the cakes into the melted butter and then into the cinnamon sugar.
Frosting:
1. Combine the cream cheese and butter in a bowl and mix with an electric beater until smooth. Then add the powdered sugar, vanilla and cinnamon. Mix until creamy. Taste and add more cinnamon or vanilla, if desired. If it's too thick, add a Tablespoon of milk. If it's too thin, add more powdered sugar.
2. Place in a frosting bag and frost cupcakes as desired. Store in a covered container for up to 3 days in the refrigerator.
Optional- Top frosted cupcakes with mini churro and drizzle with caramel sauce |
This recipe for Churro cupcakes is from