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A close-up of a homemade churro cupcake with a golden-brown base, topped with cinnamon buttercream frosting and a crispy churro stick dusted with powdered sugar. The white cupcake wrapper and cinnamon sugar finish give it a warm, homemade feel.

Churro Cupcakes

5 from 1 vote
These Churro Cupcakes blend the iconic flavors of a warm churro with a light and fluffy cupcake base, topped with cinnamon-sugar goodness and a buttery cinnamon frosting. A fun twist on the classic fair treat!
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Cake Base
  • 2 ½ cups All-purpose flour - Measured properly
  • 1 ¼ cups Granulated sugar
  • ½ cup Unsalted butter - Softened room temperature
  • 2 large Eggs - Room temperature
  • ½ cup Whole milk
  • 1 ½ teaspoon Ground cinnamon - Freshly ground for best flavor
  • 1 ½ teaspoon Baking powder
  • 2 teaspoon Pure vanilla extract
The Churro Frosting
  • ½ cup Unsalted butter - Softened
  • 3 ½ cups Powdered sugar - Sifted
  • 2 teaspoon tsp Ground cinnamon
  • 3 tablespoon tbsp Heavy cream
  • 1 teaspoon tsp Vanilla extract
  • Pinch Salt
The Cinnamon-Sugar Topping
  • ½ cup Granulated sugar
  • 1 ½ teaspoon Ground cinnamon
  • 12-24 pieces Mini churros (optional) - For garnish (optional)

Equipment

  • 1 Standard Muffin Tin (For baking cupcakes)
  • 24 Cupcake liners (Parchment preferred for non-stick baking)
  • 1 Electric mixer (mHand or stand mixer for smooth batter and frosting)
  • 1 Measuring cups (For accurate ingredient measurements)
  • 1 Mixing bowls (For mixing wet and dry ingredients)
  • 1 Cooling rack (To cool cupcakes before frosting)
  • 1 Piping Bag (For frosting in a star tip pattern)
  • 1 Star Tip (For frosting ridges to mimic churro appearance)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a small saucepan, melt the butter over low heat. Add a cinnamon stick and let steep for 5 minutes.
  3. In a medium bowl, whisk together the flour, baking powder, and cinnamon. In a separate bowl, cream the butter and sugar. Add eggs, vanilla, then combine with dry ingredients and milk.
  4. Spoon batter into liners, bake for 18 minutes, or until a toothpick comes out clean. Cool completely.
  5. Beat butter and powdered sugar to make frosting, adding cinnamon, heavy cream, and vanilla.
  6. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon-sugar topping and garnish with mini churros.

Nutrition

Serving: 1CupcakeCalories: 290kcalCarbohydrates: 42gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 28gVitamin A: 200IUCalcium: 30mgIron: 0.6mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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