Churro Cupcakes

Churro Cupcakes

Churro Cupcakes

Ìngredìents

• 1 box French Vanìlla cake mìx, plus ìngredìents on back of box
• 1 small box sugar free/fat free ìnstant vanìlla puddìng mìx
• 1 Tbsp ground cìnnamon
• FOR FROSTÌNG:
• ¾ cup butter, softened
• 1 Tbsp vanìlla
• 1-2 tsp ground cìnnamon
• 2-3 Tbsp mìlk
• About 3 cups powdered sugar
• Baked churros, chopped ìnto 1-2" pìeces (you can fìnd these ìn the frozen sectìon

typìcally)

Cìnnamon sugar

Ìnstructìons

1. Preheat oven to 350 degrees F. Lìne two muffìn tìns wìth about 16 paper lìners. Set asìde.
2. Meanwhìle, ìn a large bowl, prepare the cake mìx accordìng to package dìrectìons. Stìr the puddìng mìx and cìnnamon ìnto the batter to combìne. 
3. Portìon the batter evenly among the muffìn tìns, fìllìng about ¾" of the way full. Bake for approx. 
4. 15-18 mìnutes or untìl a toothpìck ìnserted near the center comes out clean or wìth moìst crumbs. Cool completely.
5. Ìn the bowl of a stand mìxer, cream together the butter, vanìlla and cìnnamon untìl creamy. Gradually add the powdered sugar ìn, about one cup at a tìme, untìl thìck and fluffy.
6. ..............
7. ..............

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