Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions using 0.65% cinnamon mixed into the dry mix before mixing at the bowl. Then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Mix together 5 pounds white buttercream and 0.5oz cinnamon, reserve. Mix together 1 pound 8oz granulated sugar and 1oz cinnamon, reserve. Heat churros according to manufacturer’s directions and roll in prepared cinnamon & sugar while still warm. Cut into 2 inch lengths and reserve. Pipe reserved cinnamon icing onto cupcake, sprinkle with cinnamon & sugar mixture, and top with a churro.