The Pioneer Woman Tasty Kitchen
Profile Photo

Churro Cupcakes with Cinnamon Mascarpone Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

18
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Churro cupcakes, filled with dulce de leche and topped with a cinnamon mascarpone frosting

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ cup All-purpose Flour
  • 1-½ teaspoon Cinnamon
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Unsalted Butter, Room Temperature
  • 1 cup Sugar
  • 2  Eggs, Room Temperature
  • 1 teaspoon Vanilla Extract
  • ½ cups Milk, Room Temperature
  • 1-½ teaspoon Cinnamon
  • ½ cups Sugar
  • FOR THE FILLING:
  • ¾ cups Dulce De Leche
  • ¼ cups Sour Cream
  • FOR THE FROSTING:
  • 1 cup Heavy Cream
  • 8 ounces, weight Mascarpone Cheese, Room Temperature
  • ¼ teaspoons Cinnamon
  • ½ cups Confectioners Sugar (Sifted)

Preparation

For the cupcakes:

Preheat the oven to 350 F. Line a muffin pan(s) with cupcake liners; set aside. Recipe makes 18 cupcakes.

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir it in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.

Fill each muffin cup with 2 tablespoons of batter. I used a measuring spoon. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.

Mix the 1 1/2 teaspoons cinnamon with the 1/2 cup sugar. Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the cinnamon-sugar mixture to coat it. You really have to smush them in there to get it to stick. Allow the cupcakes to cool completely before filling.

For the filling:

Combine the dulce de leche with the sour cream and mix well. The sour cream makes the dulce de leche less sticky and easier to pipe. Put the mixture into a piping bag or a thick plastic bag with a corner snipped off. Make a hole in each of the cupcakes, making sure you do not go all the way to the bottom. I used an apple corer. It worked quite well. Then pipe the mixture into each cupcake and fill to the top.

For the frosting:

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy). In another bowl, whisk together mascarpone, cinnamon and confectioners’ sugar until smooth. Gently fold whipped cream into the mascarpone mixture until completely incorporated. Use immediately. After frosting the cupcakes, sprinkle a little bit of the left over cinnamon-sugar onto the frosting.

Cupcake recipe by Bakingdom; filling recipe by The Sweet Chick; frosting recipe adapted from Martha Stewart.

2 Comments

You must be logged in to post a comment.

Profile photo of The Sweet Chick

The Sweet Chick on 6.1.2012

The one I buy comes in a plastic container. You can find it at a local Spanish market or I saw some on Amazon.com. I suggest the La Salamandra brand. Or you can make your own in a crockpot. Check out my site.

Profile photo of Nicole K

Nicole K on 5.4.2012

These sound delicious! I’ve never been able to find dulce de leche….is it jarred/canned? What brand? Thanks!

One Review

You must be logged in to post a review.

Profile photo of VictoriaDoubleU

VictoriaDoubleU on 5.19.2012

This was truly excellent! I used cream cheese instead of marscapone & Cool Whip for the cream (it was what I had on hand). Turned out fantastic! I will make it again. Thanks for sharing the recipe.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy