Churro Cupcakes

I was having a mini-fiesta the other night and wanted to make a yummy dessert. My hubby LOVES churros so I wanted to make something along that line.

After a little trial and error I totally got it down and they were delicious.

Cupcakes:
1 1/2 cups all purpose flour
1 1/2 t baking powder
1/4 t salt
3/4 cup sugar
1/2 cup milk (Whole/Vitamin D)
1 1/2 t mexican vanilla
1/2 cup Land O’Lakes Cinnamon Sugar Butter Spread
2 Eggs

Start by heating the oven to 350° - Put cupcake wrappers in the pan - Combine flour, baking powder & salt in large bowl; and then set aside - Combine sugar & 1/2 cup cinnamon sugar butter spread in large bowl - Beat at medium speed. Make sure to scrap the bowl often - Add 1 egg at a time, beating well after each egg - Reduce the speed to low & add the flour mixture, alternately with 1/2 cup milk &1 1/2 t vanilla – Beat well until mixed well.

Scoop into cupcake paper & bake for 14 to 16 minutes - Cool for 5 minutes in the pan & then remove to a wire rack.

Cinnamon Frosting:
8oz cream cheese, room temp (do not use fat free-low fat)
1/2 cup unsalted butter, room temp – (1 stick)
1 t mexican vanilla
2 cups confectioners’ sugar - sifted
1/2 t ground cinnamon

Using an electric mixer, beat butter & cream cheese on medium speed until smooth - Add vanilla - Gradually beat in powdered sugar & cinnamon until well blended - Beat on medium speed for 3-4 minutes, until smooth & creamy.

If the frosting is a little runny/thin, beat in additional powdered sugar & cinnamon.

Great with a side of dulce de leche ice cream