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Churro Cupcakes Recipe

Churro Cupcakes Recipe

4.7 from 26 reviews

Indulge in the delightful combination of sweet, cinnamon-infused cupcakes topped with a luscious cinnamon buttercream. These Churro Cupcakes are a fiesta in every bite!

Ingredients

Units Scale

Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Cinnamon Sugar Topping:

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Cinnamon Buttercream:

  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 23 tablespoons heavy cream or milk

Instructions

  1. Preheat oven and prepare liners: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla.
  4. Combine wet and dry ingredients: Add the dry ingredients in two additions, alternating with the milk, mixing until just combined. Divide the batter evenly among the cupcake liners.
  5. Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool and transfer to a wire rack.
  6. Prepare topping: While warm, brush cupcake tops with melted butter and dip or sprinkle with cinnamon sugar mixture.
  7. Make buttercream: For the buttercream, beat butter until smooth, then gradually add powdered sugar, cinnamon, and vanilla. Add cream as needed until light and fluffy. Pipe or spread onto cooled cupcakes.

Notes

  • For an extra churro effect, serve with a drizzle of dulce de leche or insert a mini churro into the frosting for garnish.

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