Get ready for Cinco de Mayo with these wonderful gluten free churro cupcakes! They're vanilla cakes with a cinnamon-sugar crust and a luxurious cinnamon buttercream. Fiesta time!!
1-2teaspooncinnamon (add 1 teaspoon and then taste before adding more)
Instructions
FOR THE CUPCAKES:
Preheat oven to 350 degrees. Combine flour, cornstarch, baking powder, and salt in medium bowl and set aside. Combine milk, half & half, and vanilla extract in liquid measuring cup and set aside.
Cream butter and sugar on low until well combined. Increase speed to medium and continue to cream for about 4-5 minutes, or until light and fluffy. Reduce speed to low and add eggs, one at a time, beating well after each. Scrape sides and bottom of mixing bowl.
With mixer on low speed, add ⅓ of flour mixture followed by ½ of liquid mixture. Continue with 2nd third of flour and last half of liquid, followed by final 3rd of flour. Don't overmix.
Allow batter to sit for about 15 minutes. Line muffin cups with cupcake liners and fill ¾ full. Mix together cinnamon and 1 tablespoon sugar and sprinkle about ½ teaspoon over each cupcake. Bake for about 27-30 minutes, or until cake springs back when lightly touched.
Cool in pan for about 5 minutes, and then remove to wire rack to cool completely before frosting.
FOR THE BUTTERCREAM:
Using beater blade, cream butter until smooth. Slowly add powdered sugar, one cup at a time, until well blended. Stop mixer and scrape down sides and bottom of bowl. Turn mixer up to medium high or high and continue to beat for about 5 minutes, or until very light in color and fluffy. Add vanilla and 1 teaspoon cinnamon, and taste. If a stronger cinnamon flavor is desired, add another teaspoon cinnamon.
Pipe or spread on cupcakes as desired. Buttercream will keep in sealed container for about one week in refrigerator, or 2-3 months in freezer. If frozen, defrost in refrigerator overnight before allowing to come to room temperature.
Notes
If you want to make the cute mini churro "pie crust cookies" I made, using leftover pie crust scraps roll out and cut with decorative ribbon cutter into about 2 by 3-inch sticks, brush with melted butter, and sprinkle with cinnamon and sugar. Bake at 400 degrees for about 5-10 minutes, or until golden.