Sweet Tooth: Churro Cupcakes

Let’s not just limit ourselves to mugs! Here’s to the newest installment of our Food series, where sweet tooth meets sweet life. First up, churro cupcakes!

  • 1 box of golden vanilla cake mix and all its accompanying ingredients (egg, water, butter, etc.)
    1 small box of sugar-free vanilla pudding mix
    1 tbsp cinnamon
    TO MAKE FROSTING:
    ¾ cup butter
    1 tbsp vanilla extract
    1.5 tsp cinnamon
    2 tbsp milk
    3 cups of powdered sugar
    Small, chopped up pieces of churros
    Cinnamon sugar
(from thedomesticrebel.com)

(from thedomesticrebel.com)

  1. Preheat oven to 350 degrees, and line two muffin tins with about 16 paper liners.
  2. In a large bowl, prepare the cake mix according to instructions on back. Stir the pudding mix and cinnamon into the batter. Pour batter into muffin tins and bake for 15 minutes (check to make sure cupcakes are moist and edible). Let cool.
  3. Using a hand mixer, beat tthe butter, vanilla and cinnamon until creamy while gradually adding the powdered sugar in. If necessary, use the milk to thin out the frosting.
  4. Frost the cooled cupcakes and add a freshly baked churro piece. For special effects, sprinkle cinammon sugar. Enjoy!

Recipe adapted from The Domestic Rebel.

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