Churro Cupcakes with Cinnamon Mascarpone Icing

I'm a MKR (My Kitchen Rules) fan. Without a doubt I watch it every night as the contestants can make some pretty inspiring stuff! A few weeks back one team made Churro's and I'd also been on the hunt for an excuse to use my Mascarpone cheese that's sitting in the fridge. I haven't had mascarpone cheese before, so this is exciting for me!
I found the recipe off The Sweet Chick blog and feel I should share it! :)

Ingredients (18 cupcakes)

FOR THE CUPCAKES

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 (1 stick) cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk, at room temperature

FOR THE CINNAMON SUGAR

• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon

FOR THE FROSTING

• 1 cup heavy cream
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup confectioners' sugar, sifted
• 1/4 tsp. cinnamon

Instructions

To make the cupcakes

Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.

Fill each muffin cup with 2 tablespoons of batter. I used a measuring spoon. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the cinnamon-sugar mixture to coat it. You really have to smush them in there to get it to stick. Allow the cupcakes to cool completely before filling.

To make the frosting

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. After frosting the cupcakes, sprinkle a little bit of the left over cinnamon-sugar onto the frosting.

The original recipe had dulce de leche filling but I wanted to go to bed. Wishing I put chocolate sauce on it though! Yummy!

There was also heaps of cinnamon sugar. I managed to do two batches with 1/2 cup of sugar and still have lots left over.

The icing was delicious too! I ate way too much of it!