Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¾ cups sugar (have some extra on hand for cupcake
    topping)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups low-fat milk
    Topping:
  • 4-5 tablespoons butter, melted
  • Approximately ¼ cup sugar
  • 1 ½ teaspoons cinnamon
    Cream Cheese Frosting:
  • ½ cup (1 stick) butter, room temperature
  • 8 ounces (1 brick) cream cheese
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 4-5 cups of powdered sugar
  • Milk (if needed)

Directions

  1. Preheat oven to 350 degrees F, grab some cute cupcake liners and place them in muffin tins. I use the regular size but you can easily make these jumbo.
  2. In a small bowl, mix together flours, baking powder, salt, and cinnamon.
  3. Using an electric mixer (gotta love my KitchenAid), cream butter and sugar until fluffy.
  4. Add eggs, one at a time, and mix them in well. Don’t forget to scrape the bowl periodically.
  5. Mix in vanilla. Slowly, on low speed, mix in the flour mixture in three batches. After each flour addition, mix in milk.
  6. Fill each cupcake liner about ¾ full. Bake for 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
  7. Cool on racks completely before frosting/dusting.
  8. To make the cinnamon sugar dusting goodness first melt butter in a small bowl. In another bowl mix the sugar and cinnamon. After the cupcakes have cooled, brush on the melted butter on the tops of each cupcake and then dip them into the sugar mixture. Feel free to be heavy-handed at this part.

Frosting Directions:
1. Beat butter and cream cheese until fluffy.
2. Add vanilla, cinnamon, and then powdered sugar. If the mixture is too thick, add a few drops of milk.
3. Frost cupcakes (I use a piping bag) and refrigerate.


About the Chef

recipe02Chef’s Name: Tracy Hill
Family: Husband – Jesse; Kids – Jimmy (8)
and Sam (5); Scottish Terrier – The Wee King Fergus; Tortoise – Neville
Community: Encinitas
Hobbies/Interests: Other than baking, I love to go antique shopping (housewares and clothing, pre-1960s). Also, I’ve just taken up sewing and that’s been an adventure – to say the least.
Favorite Local Activities: I love to wander the shops on Highway 101 – especially Queen Eileen’s. That gift shop always has something I need to have. Grabbing a cup of coffee at Lil’ Jungle Java is a necessity in my life, and the only way to start my mornings. As a family, we love to visit the San Diego Botanic Gardens – the kids love the frog pond and children’s garden. Also, I like to see live bands at The Belly Up Tavern in Solana Beach.
About the Recipe: Why make this recipe? Why not! It’s a compact-sized churro with cream cheese frosting. Life is too short to count calories. Like most of my baking, I make this for my kids and their friends. It’s like being at Disneyland Park and eating a churro on Main Street.
About the Chef: I was taught how to bake by my grandma, Delphine Long, and my mother, Tammy Cocco, as a little girl. I still remember coming home from elementary school and asking my mom if I could bake cookies for my dad – daily! Baking in my kitchen is my “happy place”. I love seeing my family and friends enjoy my sweet treats. When I’m not sifting flour and measuring spices, I manage our family’s construction business, Cocco Construction Company, and taxi my boys around town. My husband Jesse and I spend our time going to the movies and fixing up our house and yard. Lucky for me, Jesse is very handy and has remodeled a good portion of our home.