Churro Cupcakes w/ Buttercream Cheese Frosting

Ingredients:

2 1/2 cups Flour

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Vanilla Bean Sea Salt

3 large Eggs

2 cups Sugar

1 cup Vanilla Maple EVOO

2 tsp Vanilla Extract

1 cup Sour Cream

Frosting:

2 Sticks Unsalted Butter, room temperature

12 oz Cream Cheese, room temperature

2 tsp Vanilla Extract

6 cups Powdered Sugar

2 tsp French Toast Sugar Shaker

French Toast Sugar Shaker, to garnish

Directions:

1. Preheat oven to 350 F. and line a muffin tin and set aside.

2. Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

3. In a large bowl, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min. Add the oil, butter and vanilla and mix until blended. Mix in the sour cream, then the flour mixture. Mix until the batter is smooth.

4. Bake for 18-23 min. Once done let cool completely.

5. Prepare frosting by combining butter, cream cheese, and vanilla in a large bowl. Beat on low speed until smooth, about 1 min.

6. Add the powdered sugar and sugar shaker, mixing until smooth, about 1 min, then beat on medium speed for 1 min. to lighten frosting.

7. Using a Ziplock bag place the frosting in and cut a small-medium size hole in one of the corners, and frost the cupcakes. Sprinkle the cupcakes with the sugar shaker and serve!