We were doing a luncheon at school for our Sources of Strength students and they wanted tacos. I wanted to stay with the theme and I love churros! This recipe was originally from The Domestic Rebel blog, her pictures are amazing! Of course, my dad says I can't cook without tinkering with the recipe so I made a few changes and everyone LOVED them. One of our Latino students said they reminded her of Horchata (mmm... Horchata), which I took as a huge compliment! I don't pile the frosting on, just put enough bring a little sweetness. (I also was not able to locate frozen churros for the topping.)
1Check cake directions and follow baking temp/time based off style of cupcake tin.
Preheat oven to recommended temperature. Line two muffin tins with about 18 paper liners. Set aside.
2Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter to combine. Add 1 Tablespoon vanilla extract, mix well. Portion the batter evenly among the muffin tins, filling about ¾" of the way full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
3In a small bowl combine cinnamon and sugar. With a pastry brush lightly coat warm cupcakes with milk and dip into cinnamon-sugar. Let cupcakes cool completely.
4In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.
5Pipe frosting onto cooled cupcakes and garnish with a freshly baked churro piece.