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Churro Cupcakes Recipe

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★★★★★

4.7 from 148 reviews

Delight in these Churro Cupcakes, a perfect fusion of classic cinnamon-sugar churro flavors baked into moist cupcakes topped with creamy cinnamon cream cheese frosting and garnished with a mini churro for extra crunch and authenticity.

Ingredients

Scale

Cupcake Batter

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) melted butter, cooled
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Cinnamon sugar, for sprinkling

Frosting

  • 1 (8-ounce) block cream cheese, softened
  • 4 tablespoons butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons heavy cream
  • Pinch of kosher salt
  • 1 teaspoon pure vanilla extract
  • Cinnamon sugar, for topping

Garnish

  • Mini churros, for topping

Instructions

  1. Prepare the Cupcake Batter: Preheat the oven to 350°F (175°C) and line two muffin tins with 15 cupcake liners. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and kosher salt. In a separate medium bowl, whisk together the melted butter (cooled), milk, egg, and vanilla extract until fully combined. Gradually add the wet ingredients to the dry ingredients and mix gently until just combined, ensuring not to overmix to keep the cupcakes tender.
  2. Fill and Bake the Cupcakes: Divide the batter evenly into the prepared cupcake liners, filling each about three-quarters full. Lightly sprinkle cinnamon sugar over the tops of the batter for that signature churro touch. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool completely in the tins before frosting.
  3. Make the Cinnamon Cream Cheese Frosting: While the cupcakes cool, prepare the frosting. Using a hand mixer in a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and ground cinnamon, mixing until no lumps remain. Pour in the heavy cream, vanilla extract, and a pinch of kosher salt then beat until the frosting is fluffy and creamy. If the frosting is too thick, add additional heavy cream a tablespoon at a time until the desired spreading consistency is achieved.
  4. Frost and Garnish the Cupcakes: Transfer the frosting into a piping bag fitted with a large open star tip. Pipe generous swirls of frosting on top of each completely cooled cupcake. Lightly sprinkle cinnamon sugar over the frosting for extra flavor and texture. Finally, top each cupcake with a mini churro to complete the signature churro cupcake experience.

Notes

  • Ensure that the melted butter is cooled to room temperature before mixing into the batter to avoid cooking the egg.
  • Do not overmix the batter to maintain a light and tender cupcake texture.
  • If mini churros are unavailable, cinnamon sugar-dusted pretzel sticks or churro-shaped cookies can be used as a garnish.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
  • For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use plant-based milk and cream.

Keywords: churro cupcakes, cinnamon cupcakes, cream cheese frosting, cinnamon sugar dessert, mini churros, baked dessert

Find it online: https://flavorsbymaya.com/churro-cupcakes-recipe/