How to Make Delicious Churro Cupcakes at Home

If you’re craving a dessert that blends the warm, cinnamon-sugar crunch of a churro with the soft, fluffy delight of a cupcake, then churro cupcakes are about to become your new obsession. These irresistible treats offer the best of both worlds—and once you take a bite, you won’t be able to stop. Curious how to make them or where to find the best ones? Keep reading to discover everything you need to know!

Description

Churro cupcakes are like a warm hug wrapped in cinnamon sugar with just the right balance of soft sweetness and a slightly crispy bite. Inspired by the classic fairground treat, these cupcakes are infused with the nostalgic flavors of churros — buttery vanilla cake swirled with cinnamon, topped with a luxurious cinnamon sugar frosting, and crowned with a delightfully crunchy churro bite on top. They taste like something you’d buy from a street vendor on a summer night, when sugar hangs in the air and laughter fills the midway.

Each bite promises cinnamon-kissed comfort, like a warm blanket on a brisk fall evening. The cake is light and moist with aromatic notes of vanilla and spice, while the frosting brings creamy sweetness balanced by a little crunch. One bite and you’re transported to a charming festival or your favorite Mexican bakery, but with all the indulgence of a homemade dessert crafted just for you.

Why You’ll Love This Recipe

These churro cupcakes are incredibly easy to make and bring something unique to your dessert table. Whether you’re hosting a fiesta, planning a birthday party, or just craving something warm and sweet, these cupcakes deliver big flavor with homemade charm. The cinnamon-heavy flavor profile is familiar yet elevated, making them a crowd-pleaser every time.

They are also highly customizable. You can make mini versions for bite-sized desserts or even switch up the frosting for a different flavor twist. Plus, the ingredients are pantry staples, so you may already have everything you need to whip these up. No special equipment or exotic ingredients required.

Serving and Storage Tips

Store cooled cupcakes in an airtight container at room temperature for up to 2 days. If you have frosted them, refrigerate them for up to 5 days to maintain freshness. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

For longer-term storage, freeze unfrosted cupcakes in a freezer-safe container or bag for up to 2 months. Thaw at room temperature and frost just before serving. Make the cinnamon sugar frosting up to 2 days in advance and store it in the refrigerator. Allow the frosting to soften at room temperature and rewhip before spreading.

Ingredients

For the cupcakes:

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

For the cinnamon sugar topping:

• 2 tablespoons granulated sugar
• 1⁄2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

For the frosting:

• 3⁄4 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons heavy cream

Optional garnish:

• Mini churros or churro bites

Equipment

• 12-cup cupcake/muffin pan
• Cupcake liners
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Piping bag with star tip or spatula for frosting

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with liners. I love using parchment-style liners because they peel off easily without tearing the cupcake.
2. Step 2: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. It helps to do this first so the leavening is evenly distributed throughout the batter.
3. Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy. This usually takes about 2 to 3 minutes on medium speed. You want it pale and airy.
4. Step 4: Add the eggs one at a time, beating well after each. Mix in the vanilla extract until everything is incorporated. The mixture might look slightly curdled — that’s okay.
5. Step 5: Add the dry ingredients in two parts, alternating with the milk. Begin and end with dry ingredients and mix gently. Overmixing will give you dense cupcakes instead of tender ones.
6. Step 6: Divide the batter among the cupcake liners, filling each about two-thirds full. I use a large cookie scoop to keep it even and mess-free.
7. Step 7: Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. The tops will be golden and spring back slightly to the touch.
8. Step 8: While still warm, gently brush each cupcake top with melted butter. In a small bowl, mix cinnamon and sugar, then sprinkle generously over each cupcake. This gives them that signature churro sparkle and crunch.
9. Step 9: Let the cupcakes cool completely before frosting. If frosted too early, the butter in the frosting can melt right off the warm cupcake.
10. Step 10: To make the frosting, beat softened butter until smooth, about 2 minutes. Gradually add powdered sugar one cup at a time, mixing well after each addition.
11. Step 11: Add cinnamon, vanilla, and enough cream to reach a soft, pipeable consistency. Beat the frosting for another 2 minutes until fluffy and light. You can taste and adjust cinnamon here depending on how bold you want it.
12. Step 12: Pipe or spread the frosting onto cooled cupcakes. If using a star piping tip, you’ll get that beautiful swirl. Top each cupcake with a mini churro for a playful and tasty finish.

Nutrition per serving

Recipe Notes

For an extra punch of cinnamon, add a pinch to the cupcake batter and the frosting. You can also drizzle with caramel sauce for a churro caramel mashup. If you want to skip the piping bag, just dollop the frosting and swirl it with a spoon — they’ll still turn out beautiful and delicious.

FAQ

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Churro Cupcakes

Churro cupcakes are soft and moist vanilla cakes swirled with cinnamon and topped with creamy cinnamon sugar frosting and a crunchy churro bite. Each bite delivers the nostalgic comfort of classic churros with homemade charm—perfect for fiestas, parties, or cozy nights in.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American, Mexican-inspired

Servings 12 cupcakes

Calories 365 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 2 tablespoons granulated sugar for topping
• 1/2 teaspoon ground cinnamon for topping
• 2 tablespoons unsalted butter melted (for topping)
• 3/4 cup unsalted butter softened (for frosting)
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon for frosting
• 1 teaspoon vanilla extract for frosting
• 2 to 3 tablespoons heavy cream
• Mini churros or churro bites for garnish (optional)

Instructions

 

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the eggs, one at a time, mixing until each is combined, then mix in vanilla extract.
• Add the flour mixture in two additions, alternating with milk, mixing until just combined. Do not overmix.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
• While the cupcakes are still warm, brush the tops gently with melted butter. Mix the 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl, then sprinkle generously over each cupcake. Let them cool completely on a wire rack.
• For the frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
• Gradually add powdered sugar, one cup at a time, beating well after each addition.
• Add cinnamon, vanilla extract, and 2 tablespoons heavy cream. Beat on high until the frosting is fluffy and smooth, about 2 more minutes. Add an extra tablespoon cream if needed for consistency.
• Pipe or spread the frosting on cooled cupcakes. Garnish with a mini churro or churro bite if desired.

Nutrition

Calories: 365kcalCarbohydrates: 44gProtein: 3gFat: 20gSodium: 115mgFiber: 1gSugar: 33g

Keyword churro cupcakes, cinnamon desserts, fiesta cupcakes, party treats, Mexican-inspired desserts

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