Churro Cupcakes Recipe
If you’re looking for a dessert that’s every bit as fun as it is flavorful, Churro Cupcakes are about to become your new obsession. Imagine the warm, cinnamon-sugary magic of a classic churro, but transformed into the cutest, most shareable cupcakes—complete with a silky cinnamon buttercream swirl. Each bite delivers the nostalgic joy of a fairground treat, mingling soft, tender cake with nostalgic hints of vanilla, and a sweet crunch from that signature cinnamon sugar topping. Whether you’re planning a fiesta, a birthday, or just a sweet night in, these Churro Cupcakes promise smiles, sparkle, and plenty of seconds!
Ingredients You’ll Need
Baking Churro Cupcakes is delightfully simple, and every ingredient serves a purpose—each one layers in the warmth, tenderness, and classic churro flavor we adore. Let’s break down what makes each component essential for your perfect batch!
- All-purpose flour: Gives the cupcakes their soft, cakey structure and holds all the flavors together beautifully.
- Baking powder: The secret behind that irresistible rise and fluffy texture you crave in every cupcake bite.
- Salt: Just a touch is all you need to bring out the sweetness and highlight the cinnamon flavor.
- Ground cinnamon: Delivers that warm, signature churro spice in both the cupcake and toppings.
- Unsalted butter (for cupcake and frosting): Softened butter ensures a rich, tender crumb in your cupcakes, and a smooth, creamy frosting.
- Granulated sugar (for cupcake and topping): Classic sweetness in the cake, with an extra sprinkling to create that iconic churro crunch on top.
- Large eggs: Eggs bring moisture, richness, and binding power for cupcakes that hold together nicely.
- Vanilla extract (for cupcake and frosting): A splash of vanilla amplifies all the other flavors and adds a cozy aroma.
- Whole milk: Contributes tenderness and helps blend all the ingredients seamlessly.
- Powdered sugar: Essential for a buttercream that spreads or pipes beautifully—light and melt-in-your-mouth sweet.
- Milk (for frosting): Just a tablespoon or two brings the frosting to that dreamy consistency for swirling high.
How to Make Churro Cupcakes
Step 1: Prep Your Tools and Ingredients
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners—this not only prevents sticking but makes cleaning up a breeze. Gather all your ingredients and measure them ahead of time; this little bit of prep makes the baking process much smoother.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. By blending them now, you’ll ensure a perfectly even distribution of the rising agent and spices for those soft, cinnamon-infused cupcakes.
Step 3: Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy—this can take about 2-3 minutes. Creaming is key to achieving a cupcake crumb that’s airy and melt-in-your-mouth tender.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time to fully incorporate them into the batter, then follow with the vanilla extract. Scrape down the sides of your bowl as needed so each ingredient is well mixed, building a rich foundation for your Churro Cupcakes.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour. This ensures you don’t overmix the batter—just blend until everything comes together for that pillowy, tender texture.
Step 6: Fill and Bake
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to fill with the most inviting, cinnamon-scented aroma!
Step 7: Add Cinnamon Sugar Topping
While the cupcakes are still warm from the oven, immediately sprinkle the tops with the cinnamon sugar blend. For an extra-authentic churro effect, you can brush the warm cupcakes lightly with melted butter first—then sprinkle generously with cinnamon sugar for the best crunch and flavor.
Step 8: Cool and Frost
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. While they’re cooling, whip up your cinnamon buttercream frosting by beating together the butter, powdered sugar, cinnamon, vanilla, and just enough milk to reach your desired consistency. Pipe or spread a generous swirl onto each cooled cupcake.
How to Serve Churro Cupcakes
Garnishes
The right garnish can take your Churro Cupcakes from tasty to show-stopping. Top each frosted cupcake with an extra sprinkle of cinnamon sugar for sparkle, or add a mini churro for a playful nod to the classic. Even a simple dusting of cinnamon gives a warm, inviting finish.
Side Dishes
Pair your cupcakes with sides that don’t steal the spotlight, but complement the flavors. Fresh fruit (think strawberries or mango), a scoop of vanilla ice cream, or even a cup of Mexican hot chocolate make delightful accompaniments for a dessert board or party spread.
Creative Ways to Present
For a festive touch, display your Churro Cupcakes on a colorful cake stand, or arrange them in a mini cupcake tower. Individual cupcake boxes make them perfect party favors, and you can theme your presentation with bright napkins, paper flags, or even tiny churro sticks tucked into the frosting for extra charm.
Make Ahead and Storage
Storing Leftovers
If you happen to have any cupcakes left after your gathering, store them in a single layer in an airtight container at room temperature for up to 2 days. The cinnamon sugar topping may soften over time, but the flavor stays every bit as delightful!
Freezing
Churro Cupcakes (unfrosted) freeze beautifully. Once cooled, wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. When you’re ready to serve, thaw at room temperature, then frost fresh for the best taste and texture.
Reheating
If your cupcakes have lost a little softness, a quick 5-second zap in the microwave (unfrosted) can revive them. For best results, only reheat cupcakes before applying the frosting and toppings, to avoid a melted mess.
FAQs
Are Churro Cupcakes best served warm or at room temperature?
For the ultimate experience, try serving them just slightly warm—especially right after adding the cinnamon sugar topping. The flavors and textures meld perfectly, although they’re equally delicious at room temperature.
Can I make Churro Cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Just check that all other ingredients (like baking powder) are gluten-free too.
How do I get the frosting to swirl beautifully on top?
Use a piping bag fitted with a star tip for those irresistible, bakery-style swirls. If you don’t have one, just use a zip-top bag with the corner snipped or spread the frosting with an offset spatula for a rustic look.
Can I double this recipe for a crowd?
Yes—just double every ingredient and bake in batches if needed. Since Churro Cupcakes are so popular, you might want to make extra anyway!
What’s the secret to getting that crunchy churro topping?
Brush the warm cupcakes with melted butter before sprinkling on the cinnamon sugar. It helps the sugar stick and gives you that classic churro crunch and flavor in every bite.
Final Thoughts
I genuinely hope you give Churro Cupcakes a try—they’re just as fun to bake as they are to eat, and there’s something magical about that cinnamon-sugar swirl. Whether you’re celebrating with friends or treating yourself, this recipe brings pure, churro-inspired joy right to your table!
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Churro Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of a classic churro and a fluffy cupcake with these irresistible Churro Cupcakes. These cinnamon-infused treats are topped with a sweet cinnamon sugar topping and a creamy cinnamon buttercream frosting, making them a perfect dessert for any occasion.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare Cupcake Batter: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding the flour mixture and milk, mixing until combined. Divide batter into cupcake liners.
- Bake: Bake for 18–20 minutes until a toothpick inserted comes out clean. Sprinkle with cinnamon sugar mixture and cool on a wire rack.
- Make Frosting: Beat butter until creamy, add powdered sugar, cinnamon, and vanilla. Mix until smooth, adding milk for desired consistency.
- Frost Cupcakes: Pipe or spread frosting on cooled cupcakes and garnish with churro or cinnamon sugar.
Notes
- For enhanced flavor, brush warm cupcakes with melted butter before adding cinnamon sugar.
- Best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
