Directions

1. To make the churro:
2. In a medium saucepan, place the water, brown sugar, salt, and canola oil and bring to a boil.
3. Remove from the heat and add the flour, stirring vigorously. Add the egg and stir until everything is well combined. Let it cool for a few minutes.
4. In a large deep skillet, place about 2 inches of canola oil. Bring the oil to 375 degrees Fahrenheit.
5. Place the dough in a pastry bag, and use a large star tip to pipe 4-inch lengths of dough and lay them carefully in the hot oil. Be careful not to splash. Let these cook for several minutes until they're golden brown. Use a slotted spoon to remove them and transfer them to paper towels for a few moments. In a separate shallow dish, place the sugar and cinnamon and mix together.
6. Toss the churros into the sugar mixture and then set them on a plate.
7. To make the cupcakes
8. In a large bowl combine the flour, baking powder, cinnamon, and salt.
9. In the bowl of a stand mixer, combine the butter and sugar until fluffy and creamy.
10. Add the eggs, one at a time, and the vanilla and cream.
11. Add the flour mixture to the bowl and mix well.
12. Line a muffin tin with cupcake liners and spoon the cupcake dough into the cups (don't go over 2/3 full in each cup).
13. Bake in a 350-degree oven for approximately 20 minutes (use a toothpick to test for doneness).
14. To make the frosting
15. In the bowl of a stand mixer, beat the butter and cream cheese until smooth.
16. Add in the cinnamon, milk, and vanilla.
17. Slowly add the powdered sugar, one cup at a time, until you reach your desired frosting consistency.
18. When the cupcakes are cool, place the frosting in a pastry bag with a star tip and pipe the frosting on the top of each cupcake.
19. Mix together ¼ cup sugar and 2 teaspoons cinnamon and sprinkle this mixture over the frosting of each cupcake and then top with churros. (You can break the churros into smaller pieces if needed.)