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| 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
- Preheat oven to 350 degrees F. Lìne two muffìn tìns wìth about 16 paper lìners. Set asìde.
- Meanwhìle, ìn a large bowl, prepare the cake mìx accordìng to package dìrectìons. Stìr the puddìng mìx and cìnnamon ìnto the batter to combìne.
- Portìon the batter evenly among the muffìn tìns, fìllìng about ¾" of the way full. Bake for approx.
- 15-18 mìnutes or untìl a toothpìck ìnserted near the center comes out clean or wìth moìst crumbs. Cool completely.
- 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.
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