Great things come in many sizes. The Great Wall of China, for example, is super-duper large, while the key to a penthouse suite is a speck in comparison.
Not all great things are alike, of course, but the fact that we perceive something as great is what’s important. Don’t you think? I can’t compare cupcakes to the Great Wall of China, but then again, you can’t eat the Great Wall of China.
Really, what I’m trying to say is that these teeny little cupcakes, after a few trial-and-errors, have finally come to be something totally great in my world! They’re just SO fluffy and cinnamon-y.
When I was developing the recipe for these, I was inspired by a friend of mine at this fantastic little sandwich cafe called Latin it Up (here in Tucson,) to try to make a Latin-ish dessert. I’m not Latina, and I’ve never made flan, but I love churros! Anything cinnamon is just the best.
Since churros are typically fried, I wanted to create something a little more in line with my healthy cooking tendencies. Hence, baked churro cupcakes!
The first round came out just a little too dense for a cupcake. Or a churro. Delicious, but decidedly un-churro-like.
A bit more leavening and a tad more sweetener was all it took to get these from good to EPIC. Epic is really just another word for great, by the way.
Plus, coating the pan in cinnamon-sugar, and then rolling the hot cupcake in cinnamon sugar REALLY makes sure you get all that cinnamon-y deliciousness in when you take a bite.
You wanna bite, don’t you?
This post is inspired by Latin it Up Sandwich Shop and Cinco de Mayo!
Check out my other recipes for your healthified Cinco de Mayo here!
Mini Churro Cupcakes
Makes about 54 mini cupcakes
- 1 cup unsweetened applesauce
- 1/3 cup egg whites
- 1/3 cup honey
- 2 cups stevia, erythritol, or brown sugar*
- ¼ cup melted or room temperature butter
- 1 T. vanilla extract
- ¾ cup water
- 3 cups (360 g) white whole wheat flour
- ½ tsp. salt
- 1 ½ tsp baking powder
- ¾ tsp. baking soda
- 1 ½ T. cinnamon
- ½ c. white sugar
*For this recipe, I prefer to use half brown sugar and half erythritol or stevia (natural, zero calorie, sweeteners) for the best of both worlds
Preheat the oven to 350 degrees F.
Combine applesauce through sweetener in a large bowl with a whisk. Add the melted butter and thoroughly mix in with the whisk. Add in the water and vanilla extract and combine with the rest.
Add in whole wheat flour through baking soda and combine with the wet ingredients using a rubber spatula just until no more dry flour remains.
In a small bowl, mix together cinnamon and white sugar.
Coat two mini muffin pans with cooking spray, and sprinkle a pinch of the cinnamon-sugar into the bottom of each. Portion out the batter into each cup (you may still have batter left over – save to use once the other pans are free). Sprinkle a bit of cinnamon-sugar on top of each cupcake before baking.
Bake for 10-13 minutes (set timer for 10, check one with a toothpick, if not done, 2-3 more minutes should do!)
Remove cupcakes one at a time from the pan and roll in the cinnamon-sugar while still hot, allowing the sugar to stick to the cupcake. (Try eating them warm – mmm!)
Transfer to a wire rack or open container to cool completely. Store in a sealed container at room temperature for 2-3 days or in the freezer for 2-3 weeks.
Nutrition per 1/54 recipe: 46 calories; 1 g fat; 8 g carbs; 4 g sugar; 1 g protei