Description
These Concha Cupcakes bring the best of traditional Mexican sweet bread and soft, fluffy cupcakes together! They have a light vanilla or cinnamon-flavored base and are topped with the classic sugary concha topping that cracks beautifully as it bakes. Perfect for celebrating special occasions or just satisfying your pan dulce cravings in cupcake form!
Ingredients
Units
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp cinnamon (optional, for extra warmth)
Concha Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2/3 cup all-purpose flour
- 1 tsp vanilla extract
- 1–2 drops food coloring (pink, yellow, or chocolate brown)
Instructions
Cupcakes
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Concha Topping
- In a separate bowl, mix butter, powdered sugar, flour, and vanilla until a dough forms. If desired, mix in a few drops of food coloring.
- Roll the topping dough into small discs, about the size of the cupcake tops. Gently place one disc over each unbaked cupcake.
- Use a knife or concha press to lightly score the classic concha pattern.
Baking
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Customize flavors: Try adding cocoa powder to the concha topping for a chocolate version.
- Make ahead: The concha topping can be made in advance and stored in the fridge for up to 3 days.
- Pair with: A cup of Mexican hot chocolate or café de olla for the full experience!