1 stick (4 oz.) butter, melted and cooled slightly
1 cup water
1 tablespoon ground cinnamon, divided
2 tablespoons granulated sugar
4 premade churros cut into 1-½ inch pieces
Preheat oven to 350°F. Line muffin tins with 24 cupcake liners.
Beat cake mix, butter, water, eggs, and 2 teaspoons ground cinnamon with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
Fill prepared muffin cups two-thirds full.
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
Stir together remaining 1 teaspoon ground cinnamon with granulated sugar. Frost cupcakes generously with frosting. Sprinkle tops with cinnamon sugar and top with churro.
Serving Size (1 cupcake), Calories 240 (Calories from Fat 0), Total Fat 10g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 30mg, Sodium 220mg, Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 28g, Includes 11g Added Sugars), Protein 1g, Potassium 3mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 38mg, Iron 10mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.