Churro Cupcakes

Why You’ll Love This Recipe

Churro Cupcakes bring the irresistible flavor of cinnamon-sugar churros into cupcake form. With a moist cinnamon-spiced cake base and a swirl of creamy cinnamon buttercream on top, these cupcakes are a fun and festive dessert for parties, holidays, or a sweet indulgence anytime. Topped with a mini churro or a sprinkle of cinnamon sugar, they capture the crunchy-soft contrast of the classic treat in a handheld version.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
granulated sugar
brown sugar
unsalted butter
eggs
vanilla extract
milk
baking powder
ground cinnamon
salt
powdered sugar (for frosting)
cream cheese or heavy cream (optional for frosting texture)
mini churros or cinnamon-sugar for topping

directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a bowl, whisk together flour, baking powder, cinnamon, and salt.

In a separate bowl, cream the butter, granulated sugar, and brown sugar until fluffy.

Add eggs one at a time, then mix in vanilla extract.

Gradually mix in the dry ingredients, alternating with milk, until a smooth batter forms.

Divide the batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean.

Let the cupcakes cool completely before frosting.

For the frosting, beat butter (and cream cheese if using) until light, then gradually add powdered sugar and cinnamon. Adjust with heavy cream if needed for texture.

Pipe or spread frosting on each cooled cupcake. Garnish with a mini churro or sprinkle of cinnamon sugar.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18–20 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour–1 hour 5 minutes

Variations

Add a dulce de leche filling to the cupcakes for a gooey surprise.
Use a cinnamon whipped cream instead of buttercream for a lighter topping.
Top with caramel drizzle for extra decadence.
Make mini cupcakes for bite-sized treats.

storage/reheating

Store Churro Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat for a warm touch, microwave for 5–10 seconds, without frosting.
Freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve.

FAQs

Can I make the cupcakes ahead of time?
Yes, bake them a day ahead and frost before serving for freshness.

Do I have to use mini churros on top?
No, a cinnamon-sugar sprinkle or even a cinnamon stick can be a great substitute.

Can I use oil instead of butter?
Yes, but butter enhances the flavor better for this recipe.

Are these cupcakes very sweet?
They have a balanced sweetness, especially with the cinnamon frosting.

Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

What if I don’t have a piping bag?
Use a spoon or a zip-top bag with the corner cut off to frost.

How do I keep the cupcakes moist?
Don’t overbake, and store them properly to retain moisture.

Can I use a cake mix as a base?
Yes, enhance a vanilla or spice cake mix with cinnamon and vanilla extract.

Do I need a mixer for this recipe?
A hand or stand mixer is helpful, especially for the frosting.

Are these suitable for kids?
Absolutely, kids will love the churro flavor and fun topping.

Conclusion

Churro Cupcakes are a delightful twist on a beloved classic, combining warm cinnamon flavors with a moist cake and creamy frosting. Whether you’re hosting a celebration or simply craving a sweet treat, these cupcakes offer a unique and satisfying experience. Try them once, and they may just become your go-to dessert for any festive occasion.

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