Ingredients
Equipment
Method
Make the cupcake batter
- Whisk together the all-purpose flour, baking powder, and salt in a bowl until evenly combined, with no visible dry clumps.
- Beat the softened butter with the granulated sugar until light and fluffy, scraping the bowl as needed for smooth texture.
- Add the large eggs one at a time, beating well after each addition until the mixture looks cohesive.
- Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour, mixing just until smooth between additions.
- Add the vanilla extract and whole milk, then mix until the batter is fully combined and silky.
Bake and cool
- Fill cupcake liners about 3/4 full with batter, keeping the tops level for even baking.
- Bake at 350°F for 18 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before frosting, so the frosting holds its shape.
Frost and finish
- Beat the softened butter with the powdered sugar until fluffy, using a steady mix for a smooth, pipeable consistency.
- Mix the cinnamon with the granulated sugar for coating in a shallow bowl so the frosting can be rolled immediately.
- Pipe the frosting onto the cooled cupcake tops and roll the frosted tops in the cinnamon sugar for a coated, churro-style finish.
- Top each cupcake with a churro stick so it stands upright and looks like a playful handle.
- Drizzle with melted dark chocolate if desired, letting it fall in thin lines for contrast before serving.
Notes
Pro tip: For clean frosting coverage, pipe and roll the cupcakes in cinnamon sugar right away while the frosting is still slightly tacky. Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving. Freeze unfrosted cupcakes for up to 2 months—thaw fully, then frost and coat. For a dairy-free swap, use plant butter and a dairy-free sour cream/milk substitute with similar consistency (flavor will be slightly different but texture can remain close).