Churro Caramel Crunch Cupcakes

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Delicious cupcakes with a cinnamon flavor and gooey caramel center, topped with crunchy cereal bits.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the sour cream and mix until just blended.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour until everything is just incorporated—do not overmix.
Spoon about one tablespoon of batter into each cupcake liner. Add a half teaspoon of caramel sauce to the center of each. Top with another tablespoon of batter, making sure the caramel is enclosed and the liners are about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the edge (not the center) comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are still slightly warm, dust the tops with a mixture of granulated sugar and cinnamon for an authentic churro finish.
Once the cupcakes are cooled, drizzle with extra caramel sauce. Sprinkle with crushed cinnamon toast cereal or churro pieces.
For an extra treat, finish with a dollop of whipped topping or cinnamon buttercream.

Store in an airtight container at room temperature for up to two days or refrigerate for up to 5 days. Freeze for up to a month without toppings.