Last week, with much excitement and fanfare, the San Antonio Stock Show and Rodeo began. The city’s been gearing up for it since January; for people who are into that kinda thing, it’s a pretty big deal. Geordie and I are going this Sunday because it’s nice to get out of the house and do things together. Also, it should be fun!

It’s pretty much a given that I’m going to make cupcakes every week, so Geordie’s co-workers have come to expect them. Last week, Geordie wondered aloud if I could make a rodeo-themed cupcake.

We couldn’t quite decide what flavors a “rodeo theme” would entail. A search brought up lots of different designs and decorations, but I’m more interested in flavor. That didn’t involve BBQ.

Geordie did not like the sound of a sweet BBQ cupcake. I don’t know what’s wrong with him.

After coming up with nothing, I retreated to my Pinterest cupcake board and found Churro Cupcakes from the Novice Chef (who is a Texan currently living in Florida, which is kinda funny in a cool way). I pinned these last year and toyed with thoughts of making them for Cinco de Mayo (I made cupcakes for the Kentucky Derby instead). I figured now was as good a time to make them as any!

churro cupcakes

Churro Cupcakes: cinnamon cake with cream cheese cinnamon frosting.

Man, these were sweet – in a totally good way! I made them small, which kinda disappointed Geordie, but it was just the way I wanted them. After all, I got more cupcakes out of the deal, so that more of Geordie’s co-workers could share in the cupcake love. And also, they were really sweet, and a few bites are all you need. I had one for breakfast, and it went quite nicely with the morning coffee.

Actually, if you switched out the cream cheese frosting for a buttercream one, it would probably taste a lot like a cinnamon roll. Just a thought.

Maybe they were a little too sweet for me, but I really liked the crumb of the cake – it was moist without being sticky, delicate without being too crumbly. This time around, I whipped my cream cheese and butter with a hand-mixer, and the frosting came out light and airy. It was a sweet cloud of a cupcake, and I’m glad I made it.

The Novice Chef sprinkled cinnamon-sugar over hers and then made it 100 times more awesome by drizzling dulce de leche over that. I know that would only increase the sweetness, but I bet it would still taste fabulous. I didn’t think I should do that though, because that kinda stuff doesn’t wear well overnight and into the next day. It’s too bad I can’t make completely fresh cupcakes to send to work with Geordie, but because I don’t feel like getting up at 3am to make cupcakes, that’s just how it has to be. Maybe next time I make these, I’ll put a little caramel filling in the middle. That would be pretty tasty!

I wouldn’t call these “my new favorite cupcake,” but they are definitely yummy and definitely worth trying. They’d be really good as a sweet end to a spicy Mexican meal. Or just as a treat. Or as breakfast. Or anything, really.

Happy baking!