Cinco de Mayo Cupcake

It’s Fermenting For Foodies third birthday!  And I wanted to celebrate with a fiesta inspired cupcake worthy of all Cinco de Mayo celebrations.

This churro cupcake is reminiscent of the real thing, yet avoids all the work and trouble of deep-frying.  (I’ve had a fear of deep-frying ever since we accidentally caused a minor kitchen fire when trying to make homemade french fries). It has a rich flavour of cinnamon and cream cheese that is complimented by a crunchy cinnamon sugar topping. Best of all, anything that comes in a cupcake format is party perfect!

Naturally, I’ve fermented both the cake batter and the cream cheese frosting… however, there is nothing healthy about this cupcake. Churros and sugar go together, and though I usually avoid sugar, I didn’t in this case. And besides, most people at our fiesta party would have been surprised by a low-sugar cupcake. Still, I did sneak in some probiotics in the frosting!

Cinco de Mayo Cupcake
Serves: 36
  • Pre-ferment
  • 3 cups of flour
  • 1½ cups cultured dairy (kefir, buttermilk or yogurt)
  • Remaining Cake Ingredients
  • 1 cup butter, room temperature
  • 1¼ cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ tsp baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • Cinnamon Sugar Topping
  • 4 tablespoons butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Cultured Cheese Frosting
  • 1 cup cream cheese or kefir cheese, softened
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2-3 cups confectioners' sugar
  1. Mix together flour and dairy culture in a glass container and allow to ferment at room temperature for 8-24 hours. It will be very thick.
  2. Cream butter and sugar together, then beat in eggs one at a time. Stir in vanilla.
  3. Mix in pre-fermented flour mix. If using gluten flour it will be quite sticky. Don't be afraid to mix well.
  4. Stir in the remaining cake ingredients (salt, baking soda and cinnamon).
  5. Spoon into cupcake liners. Bake at 350 F for 20-30 minutes.
  6. Allow to cool completely. Then brush with melted butter and dip into cinnamon and sugar mixture (for the crunchy topping).
  7. Cream the cheese until smooth. Mix in cinnamon and vanilla.
  8. Slowly add in icing sugar until you have a good frosting consistency.
  9. Put a little dollop of frosting on each cupcake.
  10. Refrigerate until ready to serve to keep the frosting firm. Then allow to sit out at room temperature for about 20 minutes before serving.

-I used a gluten free flour mix, however, this recipe would also work with all-purpose wheat flour.
-I used cream cheese, but you could also use kefir cheese, just be sure to press the cheese to fully drain out the whey or you will need to use a lot of sugar to thicken the frosting.
-Though I did serve these cupcakes at a fiesta party, I still had some leftovers. I froze them on a cookie sheet in my freezer and then bagged them once they were frozen solid. They still tasted great when defrosted!

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