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–+ servings

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.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American, Mexican-inspired
Servings 12 cupcakes
Calories 365 kcal

Ingredients
  

  • 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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