Churro Cupcakes (Mexican)

By ctaubenheim

Ingredients

• 1 Box French Vanilla cake mix plus ingredients on back of box
• 1 (3.4oz) instant vanilla pudding
• 1 Tbsp grd cinnamon
• FROSTING:
• 3/4C butter softened
• 1 Tbsp vanilla
• 1-2 tsp grd cinnamon
• 2-3 Tbsp milk
• About 3 C Powdered Sugar
• Cinnamon & Turbinado Sugar
• for Topping

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350. Line two muffin tins with about 16 paper liners. Set aside. Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter combine. Portion the batter evenly among the muffin tins, filling about 3/4 inch of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.

Step 2

In a bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.

Step 3

Pipe frosting high onto cooled cupcakes and garnish with a sprinkles of cinnamon/turbinado sugar mixture.