Churro Cupcakes

Instructions

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1. - Preheat the oven to 350°F. Line a Wilton Everyday 6 cup jumbo cupcake pan with Wilton jumbo white cupcake liners and set aside.
2. - In a medium bowl, combine the flour, cinnamon, baking powder, and salt, and set aside.
3. - In a large bowl, using a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until just combined. Stir in the vanilla and oil.
4. - Add about one-third of the flour mixture to the butter mixture and gently fold it in with a spatula until just combined. Pour in half of the milk and stir until incorporated. Continue alternating the remaining flour mixture and milk in the same way, finishing with the flour. Mix only until combined.
5. - Fill each cupcake liner with 2 tablespoons of batter, or until the liner is filled halfway.
6. - Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
7. - Using a hand mixer, beat the butter and cream cheese in a large bowl until smooth. Add the sugar, one cup at a time, mixing well between each addition. Stir in the cinnamon and vanilla until thoroughly combined.
8. - Beat the mixture well until light and fluffy. Place the frosting in a Wilton piping bag and pipe onto the cupcakes. Top with churro and sprinkle with cinnamon sugar.