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Dulce de Leche Churro Cupcakes Recipe

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4.7 from 52 reviews

Indulge in these delightful Dulce de Leche Churro Cupcakes that combine soft cinnamon-spiced cupcake bases with luscious dulce de leche filling and dreamy cinnamon buttercream frosting. Topped with cinnamon sugar and churro pieces filled with dulce de leche, these cupcakes are a perfect treat that blends the classic flavors of churros with a moist, tender cupcake for a sweet and satisfying dessert experience.

Ingredients

Scale

Dry Ingredients

  • 1 and ½ cups All purpose flour
  • 1 and ½ cups granulated Sugar
  • 1 tablespoon ground cinnamon
  • 1 and ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • ⅓ cup Vegetable oil
  • ½ cup buttermilk, room temperature
  • ½ cup sour cream, room temperature

Filling & Toppings

  • 1 jar Dulce de Leche (see notes)
  • ½ cup Granulated sugar
  • 1 tablespoon Ground cinnamon
  • 1 recipe of Dreamy Cinnamon Buttercream Frosting (ingredients not included)
  • 3–4 Baked Churros, cut into 1-inch pieces
  • Extra Dulce de Leche, for filling churros and drizzling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C) and line a standard cupcake pan with paper liners to ensure even baking and easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt until well combined to create a well-aerated base.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, vanilla extract, vegetable oil, buttermilk, and sour cream until fully blended to add moisture and richness to the batter.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients bowl and whisk until just combined, being careful not to overmix to keep cupcakes tender. Fill each cupcake liner halfway with the batter.
  5. Bake Cupcakes: Bake for 14-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, indicating doneness.
  6. Cool Cupcakes: Let the cupcakes cool in the pan for 2 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
  7. Prepare Cinnamon Sugar: Mix granulated sugar and ground cinnamon in a small bowl, then pour onto a plate. While cupcakes are still warm, dip their tops into the cinnamon sugar to coat them, then return to the rack to cool.
  8. Prepare Frosting: Prepare the Dreamy Cinnamon Buttercream Frosting while cupcakes cool and set aside once ready.
  9. Core Cupcakes: Use the bottom of a large piping tip or an apple corer to carefully remove the center of each cupcake to create space for the filling.
  10. Fill Cupcakes with Dulce de Leche: Spoon or pipe dulce de leche into the hollow centers of each cupcake for a luscious surprise inside.
  11. Pipe Frosting: Transfer the cinnamon buttercream to a piping bag fitted with a large star tip and pipe swirls on top of the filled cupcakes, leaving edges exposed to showcase the cinnamon sugar coating.
  12. Add Final Touches: Lightly dust frosting with cinnamon sugar and drizzle additional dulce de leche over the top for extra flavor and decoration.
  13. Prepare Churro Toppings: Cut 3-4 baked churros into 1-inch pieces, fill a piping bag with dulce de leche, snip off a small tip, and fill each churro piece with the dulce de leche filling.
  14. Assemble and Serve: Place the dulce de leche-filled churro pieces atop the frosted cupcakes as a decorative and delicious finishing touch, then serve immediately to enjoy.

Notes

  • Use room temperature eggs, buttermilk, and sour cream to ensure even mixing and a tender crumb.
  • If you can’t find pre-made dulce de leche, you can make your own by slowly simmering sweetened condensed milk until it caramelizes.
  • The Dreamy Cinnamon Buttercream Frosting recipe is essential for this cupcake’s flavor balance; ensure it’s well chilled before piping.
  • For best texture, avoid overmixing the batter to keep cupcakes soft and fluffy.
  • These cupcakes are best served the day they are made but can be stored covered at room temperature for up to 2 days.

Keywords: dulce de leche cupcakes, churro cupcakes, cinnamon cupcakes, churro dessert, cinnamon sugar cupcakes, buttercream frosting, Mexican-inspired dessert

Find it online: https://foodbylina.com/dulce-de-leche-churro-cupcakes-recipe/