Churro Cupcakes

Steps

1. Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line two 12-cup muffin pans with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

3. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla. In three additions, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.

4. Divide the batter evenly among the prepared muffin cups. Bake for 23 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.

5. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely.

6. Place the melted butter in a shallow bowl. In another small bowl, mix together the granulated sugar and cinnamon.

7. Brush the top of each cooled cupcake with butter, then hold it over the cinnamon-sugar mixture and spoon the mixture over the top, letting any excess fall back into the bowl. Reserve the remaining cinnamon-sugar for the frosted cupcakes.

8. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla, cinnamon, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until light and aerated, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low to combine. Once all the sugar is incorporated, increase the speed to medium-high and beat until fluffy, about 1 minute. If the frosting is too thin, or you prefer a sweeter frosting, add the remaining cup of sugar and beat again.

9. Pipe or spread the frosting onto the cooled cupcakes, then dust lightly with the reserved cinnamon-sugar (you may not use all of it). Drizzle with caramel sauce, if desired.