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Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
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In a separate bowl, combine flour, salt, cinnamon, baking powder and soda and mix.
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Using your mixer fitted with the paddle attachment or a handheld electric beater, blend butter, sugar and vanilla at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
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Repeat this 3 times, until you have incorporated all the flour and buttermilk.Fill cups with cupcake batter ⅔ full and gently tap on counter to remove air bubbles.
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Sprinkle each cupcake with the cinnamon and sugar mixture.
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Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
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Allow to cool completely before frosting.
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Frosting-
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Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.
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Pipe frosting onto cupcakes and sprinkle with remaining cinnamon and sugar mixture.
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Top with cooled baked churro if desired.
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Recipe makes 20 cupcakes.