Coffee and Dessert - Churro Cupcakes with Cinnamon Cream Cheese Frosting

From thebrookcook.wordpress.com  (adapted from LadyBehindtheCurtain.com), these churro cupcakes are a perfect dessert for a taco night party. The cinnamon-sugar coating underneath the cinnamon cream cheese frosting gives them a churro/snickerdoodle taste. They will be a big hit with both children and adults alike. A perfect recipe to make with your children or grandchildren. Enjoy!!

Churro Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 24 Cupcakes

For the Cupcake Batter

1-1/2 cups all-purpose flour

1-1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon coarse salt

1-1/2 Tablespoons ground cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1-3/4 cups granulated sugar

4 large eggs, at room temperature

2-1/2 teaspoons vanilla extract

1-1/4 cups milk

For the Cinnamon-Sugar Topping

4 Tablespoons unsalted butter, melted

1/2 cup sugar

1-1/2 teaspoons ground cinnamon

For the Cinnamon Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounce (1 brick) cream cheese, at room temperature

1 teaspoon vanilla extract

1-1/2 teaspoons ground cinnamon

3 cups confectioner's sugar

1. Preheat oven to 350 degrees F. Line 2 muffin pans with liners. Set aside.
2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
3. Using a stand mixer with the paddle attachment (r hand mixer) cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
6. Fill each cupcake liner three-quarters full. Bake 17-20 (or longer), until cupcakes bounce back at the touch of a finger and/or toothpick inserted in the center comes out clean.
7. Remove cupcakes from the oven and place them on wire racks to cool.
8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
9. In another small bowl, combine the cinnamon and sugar.
10. When the cupcakes are completely cooled, brush the melted on the tops and dip into the cinnamon-sugar mixture, making sure to entirely coat the top of the cupcake.
11. Make the frosting: Using a mixer with paddle attachment (or hand mixer), beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
12. Add confectioner's sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon-sugar can shine through.
14. Refrigerate until ready to serve.