Satisfy your sweet tooth with these decadent Cheesecake Churro Cupcakes! Filled with cheesecake filling and topped with cream cheese frosting and a cinnamon sprinkle!
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Let me start this story by saying that my room mate and I once took a midnight Churro run and it was the best decision we ever made. There’s a place down the street from our apartment that makes them fresh and fills them. You can even get a churro ice cream sandwich!
I’m a little obsessed with Churros, so if you thought you were the only one – Fear not! You’re not alone! On my first trip to Disneyland (I was 27 thank you!) I ate way more than I’m comfortable with admitting. There is just something to be said for that crispy outside, gooey inside and a hefty sprinkle of cinnamon sugar. And well, I wasn’t on any type of diet so I pretty much ate my way through Disneyland and all of my happy feelings. It was amazing! These cupcakes? Well they’re kind of my homage to those wonderfully delicious tubes of yum. The cream cheese icing? It pairs perfectly with the cupcakes since it’s not too sweet and compliments the cinnamon sugar!
Cheesecake Churro Cupcakes
1 box white cake mix
2 tbl Cinnamon
2/3 cup milk
1/3 cup sour cream
1 box cheesecake pudding
1 1/2 cup milk
8 oz cream cheese (room temp)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla
2 tsp milk
2 tbl cinnamon sugar
Make the cake!
Yep. Just stick all of the cake ingredients in a bowl and mix until combined then mix for another 30 seconds on low. If you’re hand mixing, beat for about 2 minutes. Fill baking cups about 2/3 full and bake according to package directions.
Make the filling
If you don’t tell people it’s pudding, they won’t know. That’s my story and I’m sticking to it.
But seriously you guys, making “fancy” cupcakes when you don’t have a lot of time can be really easy with the right descriptors and flavors. So make the pudding and chill for 20 minutes. I make mine in a ziploc bag and just squish it around until it’s mixed up. That way I can put it in the fridge and also use it as a piping bag.
Fill the cupcakes:
Grab a 1M wilton tip or a cupcake corer or anything with a wide base. Core the cupcakes by placing the widest part of the icing tip into the cupcake by gently twisting back and forth until you reach the desired depth. Remove the center and keep the very top for later.
Fill the cupcakes with the filling by cutting of the edge of your pudding bag and using it to fill the hole you created. Top with the top of the core you cut out.
Make the frosting:
Beat the butter and cream cheese until incorporated. Slowly add the powdered sugar. About half way through, add your vanilla and milk. Mix until you get the desired texture. If it’s too thick add more milk.
Ice the cupcakes:
For this, you can use any number of icing tips. I happened to use a heavy duty freezer bag and cut the end off. This is a great hack for piped icing if you don’t have any bags or icing tips at your disposal.
Swirl the icing around the top of the cheesecake churro cupcakes and Voila!
Top with a fiesta fringe cupcake topper and impress your friends, family and coworkers with your baking prowess! FIESTA TIME!!!