Preparation Steps

• In a saucepan over medium heat, combine water, sugar, and vanilla. Bring to a boil.
• Remove from heat and stir in flour until the mixture forms a ball.
• Stir in eggs until smooth. Load mixture into a piping bag fitted with a star tip.
• Heat oil in a deep skillet or pot and pipe churros directly into hot oil.
• Fry churros until golden brown. Remove and immediately roll in sugar.
• Make the Cupcakes:
• Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
• In a mixing bowl, whisk together flour, baking powder, salt, and cinnamon.
• In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
• Add eggs one at a time, then stir in vanilla.
• Mix in the flour mixture in 2 additions, alternating with the milk and sour cream, beginning and ending with dry ingredients. Mix until just combined.
• Divide the batter evenly into the cupcake liners, filling about ¾ full.
• Bake for 18–20 minutes, or until a toothpick comes out clean.
• Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Make the Frosting:
• In a bowl, beat softened butter and cream cheese until smooth.
• Add powdered sugar gradually, then mix in cinnamon, vanilla, and salt.
• Beat until fluffy and smooth, about 2–3 minutes.
• Frost and Garnish:
• Pipe or spread the cinnamon cream cheese frosting onto cooled cupcakes.
• Sprinkle the cinnamon sugar mixture on top of each.
• Add optional mini churros or cinnamon sticks for a fun presentation.