1-First, preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to get everything set up.

2-Prepare your ingredients by measuring them out accurately for smooth sailing ahead.

3-In a large bowl, cream the unsalted butter with granulated sugar until it’s light and fluffy, giving your batter a solid base.

4-Beat in eggs one at a time, mixing thoroughly after each addition to ensure even blending; for vegan versions, swap in flaxseed meal mixed with water.

5-In another bowl, whisk together the flour, baking powder, cinnamon, and salt to combine the dry goods.

6-Gradually add this dry mix to the wet ingredients, alternating with milk to keep the batter smooth and lump-free.

7-Fold in half of the caramel sauce gently for that signature swirl effect.

8-Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow for rising.

9-Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean; keep an eye on them if you’re using gluten-free or vegan ingredients.

10-While the cupcakes bake, prepare the crunchy churro topping by mixing cinnamon with sugar and a bit of melted butter.

11-Once the cupcakes cool, core the centers, fill with the thickened caramel, and frost with the cream cheese mixture.