Churro Cupcakes


Photo by Jaime Stockton –

Well, this post is long overdue. And finally, here is a post about cupcakes on a cupcake blog. My friend Jaime and I had been talking about having a cupcake baking night since May. Finally, in August, we had that baking night and made churro cupcakes. Continue the three month delay trend, here is the post.

These cinnamon spiced vanilla cupcakes with a homemade churro topping were a hit. We made two dozen of them, and they were all gone within two hours of bringing them to work. It was a ton of fun making them, especially the churro topping. The cake is a cinnamon-spiced cake, and we decided to further spice it up with a hint of coffee extract. Wow, did that make a difference!

The churros first seemed a little daunting. You could use fry up some frozen churros, but fear not, homemade ones are super easy to make! All you have to do is mix a few ingredients and pipe it into a deep fryer (or a frying pan will suffice). You are supposed to pipe the dough into the oil using a piping bag to get the texture, but a scooping it in with a spoon works too. After they cool, load ’em up with some cinnamon sugar, and even some chocolate! Ooh, I wish we had some done that.What a sugar high that would be! Maybe next time…

Happy baking!



Cake, yield 12
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon coffee extract
1 teaspoon of vanilla extract
1/2 cup butter (1 stick), room temperature
3/4 cup sugar
2 eggs

1. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
2. In a small bowl, combine the buttermilk, vanilla extract, and coffee extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the butter mixture at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition. Consistency should be similar to a pudding.
6. Fill the cupcake linings about 2/3 full
7. Bake the cakes at 325F for about 17-19 minutes or until a toothpick comes out clean.

Cinnamon Frosting
1/2 cup unsalted butter (1 stick)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup cream
3-4 cups confectioner’s sugar

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids, cinnamon, and confectioner’s sugar until it is at a desired consistency.

Churro topping
1 cup water
2 1/2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
oil for frying
1/2 cup white sugar
1 teaspoon ground cinnamon

1. In a small saucepan over medium heat, combine the sugar, water, salt, and oil. Bring to a boil and remove from the heat. Then stir in the flour until it forms a ball.
2. Heat the frying oil and then pipe in the dough using a pastry bag.
*Note, we did spoonfuls of the dough without any issues.
3. Combine the cinnamon and the sugar to dip the churros in the mixture.


Photo by Jaime Stockton –


Reese’s Peanut Butter Cupcakes


Sometimes you just have the urge to make cupcakes (okay, maybe just me) but don’t want too many. This is one of those cupcakes that I wish I had made more than I actually did. Even though it was a simple chocolate cake, the interior was nice and moist and fluffy. As always, I had a surprise of frosting inside the cake, which give the cake a delicious balance of peanut butter and chocolate.


Cake, Yields 16
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
2 eggs

1. In a small bowl, whisk together the flour, baking powder, salt, and chocolate powder.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fill 16 cupcake liners about 2/3 full.
7. Bake at 325F for about 20 minutes or until a toothpick comes out clean.

1/2 cup butter, room temperature
1/4 cup milk with 2 tablespoons of dissolved cornstarch
1/4 cup peanut butter
3/4 cup unsweetened cocoa powder
~1 1/2 cups confectioners sugar


Mojito Cupcakes


Done with finals! Done with junior year! What better way to celebrate than with a cocktail and a cocktail themed cupcake. The recipe for the cake used was from BrownEyedBaker. We followed the recipe almost exactly, except that, in the first step, we forgot about the milk and the mint on the stove and kind of let the milk froth. It was funny, but don’t forget about the milk; it could end in a dangerous disaster. The batter itself was very light and airy. Upon baking for 20 minutes, the cake itself reflected the light airiness of the batter. I highly recommend this recipe, since the cake was light, not too sweet, and had a nice light lime and rum taste. The frosting, a buttercream thickened with powdered sugar added a nice sweetness to the cake.

Finally, thank you to Melissa for sharing this recipe with me and to Mari for making the cupcakes with me! I really loved this recipe (they just keep on getting better!). The garnish with a slice of lime and a sprig of mint was a nice addition and gave the cupcakes some nice color. It was especially nice with the actual mojitos to accompany the cupcakes. Not a bad way to kick off summer, if you ask me!