Churro Cupcakes

I am excited to introduce you to my new neighbor and have her guest post today. I am excited to have a friend that is not only awesome but shares the same love for cooking as I do! Her blog is amazing and so are her food pictures. Seriously the first time I saw it I thought I would start eating my computer screen. And look at these Churro Cupcakes…. they look perfect! Show Last Night’s Dinner some love and head over to her blog, facebook page, or follow her on pinterest for the latest and greatest!

I’m so happy to be here guest posting at The Recipe Critic! My name is Alicia and I blog about my culinary adventures at Last Night’s Dinner. I’m an RN, an avid reader, a wannabe photographer, and I love to cook and bake. My husband and I have been married nine years, and have two little girls, ages five and one. There are always plenty of eager tasters around here for all the treats I make!

As much as I love to bake, I find cupcakes to be a challenge. They never turn out exactly how I want… they’re flat, they spread too much, they get overcooked on the bottom before they’re cooked through… so annoying! A friend recently shared this awesome recipe for churro cupcakes with me, and they were a complete success! I’m definitely no cupcake decorator, but even I was able to make these look presentable. A cupcake win!


Churro Cupcakes
Emma the Joy

1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
1/4 cup vegetable oil
1/2 cup milk

4 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

For the frosting, cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy. Pipe onto cupcakes and sprinkle with a little cinnamon sugar. Enjoy!

Thanks again for letting me post, Alyssa!

Now on to the GIVEAWAY! I just reached 300 followers and well over 300,000 pageviews! You guys are awesome and I appreciate all of your support in helping my blog grow!! So to say thank you I am giving away a $30 dollar gift card of choice! You can choose your favorite restaurant, place to shop, ANYWHERE! Anyone can enter, all I ask is that you do the following….

Like me on Facebook
Follow Me on Pinterest
and Follow my blog through GFC!
Thanks again!! You guys ROCK!! What would you do with your $30 gift card??

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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