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Churro Caramel Crunch Cupcakes

Churro Caramel Crunch Cupcakes combine soft cinnamon-infused cake, gooey caramel centers, and caramel buttercream topped with Cinnamon Toast Crunch for the ultimate texture combo of soft, gooey, and crispy—just like a churro in cupcake form.
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Ingredients
  

For the Cupcakes:

  • 1½ cups all-purpose flour 85/15 fat content
  • 1 tsp ground cinnamon preferably Ceylon
  • 1½ tsp baking powder 85/15 fat content
  • ½ cup unsalted butter room temperature
  • ¾ cup brown sugar
  • 2 large eggs preferably free-range
  • ½ cup whole milk
  • 1½ tsp pure vanilla extract

For the Filling:

  • Store-bought thick caramel sauce warmed, high-quality

For the Frosting:

  • ¾ cup unsalted butter room temperature
  • 2½ cups powdered sugar sifted
  • ¼ cup caramel sauce
  • ½ tsp ground cinnamon

For the Garnish:

  • 1½ cups crushed Cinnamon Toast Crunch cereal 85/15 fat content
  • Extra caramel sauce for drizzling
  • Sea salt optional, for balance

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, and baking powder until evenly combined. This ensures no clumps of spice remain.
  • In a large bowl, beat the room temperature butter and brown sugar using an electric mixer on medium-high speed for 3 full minutes. The mixture should be pale and fluffy—this step is key for airy cupcakes.
  • Add the eggs one at a time, beating well after each (about 30 seconds each). Then mix in the vanilla extract.
  • Reduce mixer speed to low. Alternate adding the milk and flour mixture in three additions, beginning and ending with dry. Mix only until just combined—do not overmix.
  • Fill each cupcake liner 2/3 full (about 3 tablespoons of batter each). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should gently spring back when pressed. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, use a cupcake corer or paring knife to remove a small cylinder from the center of each cupcake, about 1 inch deep. Warm the caramel sauce slightly until pourable (not hot), then spoon about 2 teaspoons into each cavity.
  • In a large bowl, beat butter on medium speed until creamy (about 2 minutes). Gradually beat in powdered sugar, half a cup at a time, scraping down the bowl as needed. Add caramel sauce and cinnamon, then beat for an additional 3 minutes until fluffy and pipeable.
  • Transfer frosting into a piping bag with a large star tip. Pipe a generous swirl onto each cupcake. Press crushed Cinnamon Toast Crunch gently onto the sides of the frosting immediately after piping. Finish with a caramel drizzle and a pinch of sea salt, if desired.