Description
A decadent fusion of cinnamon-spiced churro flavor and rich caramel, these cupcakes are soft, sweet, and topped with a crunchy cinnamon-sugar topping and luscious caramel drizzle.
Ingredients
Scale
- 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 (plus extra for drizzling)
- ½ cup crushed cinnamon cereal (like Cinnamon Toast Crunch)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Mix in sour cream and milk until combined. Gradually add dry ingredients and mix until just combined.
- Fold in caramel sauce gently.
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Top each cupcake with additional caramel drizzle and sprinkle crushed cinnamon cereal for crunch.
Notes
- For extra flavor, inject the center of each cooled cupcake with a bit of caramel sauce using a piping bag or squeeze bottle.
- Best enjoyed the same day to maintain the cereal’s crunch.
- You can also top with a swirl of cinnamon buttercream before adding caramel and crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg