📖 Instructions

1. Preheat the oven to 350°F (175°C). Line a 24-count mini-muffin tin with paper liners. If you don't have liners, grease the tin thoroughly with cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon. Make sure there aren't any lumps of baking powder left. Nobody wants a weirdly salty cupcake!
3. In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This might take about 3-5 minutes with an electric mixer. The mixture should look pale and airy.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. Don't overmix at this stage; just combine until everything is just blended.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to tough cupcakes, so be gentle!
6. Fill each mini-cupcake liner about 2/3 full with batter. A cookie scoop works great for this to ensure uniform size.
7. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them; mini-cupcakes can burn quickly.
8. Let the mini-cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. If you try to frost them while they're still warm, the frosting will melt. Trust me, I've been there.
9. While the cupcakes are cooling, prepare the cinnamon sugar topping. In a small bowl, combine the granulated sugar and ground cinnamon.
10. Once the cupcakes are completely cooled, brush the tops with melted butter, then dip them in the cinnamon sugar mixture. Make sure they're fully coated for that authentic churro flavor.
11. If desired, drizzle the mini-cupcakes with melted chocolate or dulce de leche for an extra touch of sweetness. I like to use a piping bag for a neater drizzle, but a spoon works just fine too.