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Churro Cupcakes

Name: Churro Cupcakes
Prep time: 15 min
Total time: 1 h 30 min
Cuisine: Cakes, Cinco de Mayo Recipes, Seasonal
Ingredients: For the cake:; 1 ½ cups all-purpose flour; 2 teaspoons ground cinnamon; 1 ½ teaspoons baking powder; ½ teaspoon salt; 6 tablespoons unsalted butter, at room temperature; ½ cup Splenda® Sugar Blend; 2 large eggs; 2 teaspoons vanilla extract; ¼ cup unsweetened applesauce; ½ cup milk of choice; ; For the topping:; 2 tablespoons Splenda® Brown Sugar Blend; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 2 cups frozen zero-sugar whipped topping, thawed

Makes 12 cupcakes Calories 200 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Sugar Blend

Ingredients

For the cake:

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 ½ teaspoons baking powder

½ teaspoon salt

6 tablespoons unsalted butter, at room temperature

½ cup Splenda® Sugar Blend

2 large eggs

2 teaspoons vanilla extract

¼ cup unsweetened applesauce

½ cup milk of choice

For the topping:

2 tablespoons Splenda® Brown Sugar Blend

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

2 cups frozen zero-sugar whipped topping, thawed

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories	200
Total Fat	8g
Saturated Fat	5g
Cholesterol	45mg
Sodium	300mg
Total Carbs	28g
Dietary Fiber	1g
Sugars	11g
Added Sugars	10g
Protein	3g

Instructions

To make the cupcakes:

Preheat the oven to 350°F.
Line a cupcake pan with silicone cupcake liners or spray it thoroughly with nonstick cooking spray. Set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, cream butter and Splenda Sugar Blend together until light and fluffy. Add the eggs, one at a time, beating until just combined. Beat in vanilla and applesauce. Sprinkle ⅓ of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Try not to over mix.
Divide batter among the 12 cupcake liners. Bake for 14 minutes, or until a toothpick inserted into the middle comes out clean. Remove cupcakes and allow to cool completely.

To make the topping:

Whisk together Splenda Brown Sugar Blend, cinnamon and vanilla into a bowl.
Fold in the whipped topping gently. Leave swirls of the cinnamon mixture if desired.
Put a scoop of whipped topping on each cooled cupcake. Sprinkle with ground cinnamon. Serve immediately!