Churro Cupcakes

Ingredients

FOR THE CUPCAKES

• 2 c. all-purpose flour
• 1 c. granulated sugar
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1 tsp. kosher salt
• 3/4 c. (1 1/2 stick) melted butter, cooled
• 1 c. milk
• 1 large egg
• 1 tsp. pure vanilla extract
• Cinnamon sugar, for sprinkling

FOR THE FROSTING

• 1 (8-oz.) block cream cheese, softened
• 4 tbsp. butter, softened
• 3 c. powdered sugar
• 1/2 tsp. ground cinnamon
• 2 tbsp. heavy cream
• 1 tsp. pure vanilla extract
• Pinch of kosher salt
• Cinnamon sugar, for topping
• Churros, for garnish

Directions

1. Make cupcakes: Preheat oven to 350° and line two muffin tins with 15 cupcake liners. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. 
2. In a medium bowl, whisk together melted butter, milk, egg, and vanilla. Add to dry ingredients and mix until just combined. Divide batter evenly among liners, filling ¾ full, then sprinkle tops with cinnamon sugar. 
3. Bake until a toothpick inserted in the middle comes out clean, 20 minutes. Let cool completely. 
4. Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar and cinnamon and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined. If frosting is too thick, add more heavy cream, a tablespoon at a time, until desired consistency. 
5. Transfer frosting to piping bag fitted with a large open star tip. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon sugar and top with a mini churro.