Picture biting into a cupcake that tastes like a freshly fried churro; that's exactly what awaits you with this churro cupcakes recipe. This delightful treat combines the soft, fluffy texture of a classic cupcake with the warm, sweet cinnamon flavor that makes churros so irresistible. Whether you're hosting a party or craving something special, this churro cupcakes recipe brings that beloved Mexican-inspired magic right to your kitchen. The best part? You don't need any fancy equipment or professional baking skills.
I've been making this churro cupcakes recipe for years now, and I can tell you it's a total crowd-pleaser every single time. The combination of a tender vanilla cupcake base, cinnamon-sugar crust, and creamy frosting makes this one of my go-to desserts for any occasion. Once your friends taste these, they'll be asking for the recipe at every gathering.
Why This Churro Dessert Stands Out
Churro cupcakes have become wildly popular because they capture the essence of a classic Mexican treat in cupcake form. Unlike traditional churros that require deep frying and careful timing, this easy churro dessert idea lets you skip the oil and still get that cinnamon-sugar flavor everyone loves. The churro cupcakes recipe gives you all the deliciousness with way less mess and stress.
What makes this churro cupcakes recipe truly special is how versatile it is. You can dress it up with homemade churro frosting for an elegant dessert table, or keep it simple with buttercream for a casual gathering. This recipe pairs beautifully with Mexican hot chocolate, strong coffee, or even a tall glass of milk. Internal linking to our cinnamon sugar cupcakes and other cinnamon swirl cupcakes recipes shows how many ways you can adapt this base.
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Ingredients
For the Cupcake Base
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Whole milk
For the Cinnamon Sugar Coating
- Granulated sugar
- Ground cinnamon
For the Cinnamon Buttercream Frosting
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Heavy cream
See recipe card for quantities.
Instructions
Preparing Your Ingredients and Pans
- Prehrase your oven to 350°F and line a muffin tin with paper liners.
- Mix the cinnamon and sugar together in a small bowl; set aside.
- Gather all ingredients and measure them out before starting; this makes the baking process smoother and ensures your churro cupcakes recipe turns out perfectly.
Making the Cupcake Batter
- Cream the softened butter and granulated sugar together in a large mixing bowl for about 2 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, then alternate adding the flour mixture and sour cream, starting and ending with the flour.
- Add milk slowly and mix until the batter is smooth; don't overmix or your cinnamon sugar cupcakes will become dense.
Baking Your Churro Cupcakes
- Fill each cupcake liner about ¾ full with batter.
- Immediately sprinkle the cinnamon sugar mixture on top of each unbaked cupcake before placing them in the oven.
- Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting and Final Touches
- Pipe or spread frosting onto cooled cupcakes and top with extra cinnamon sugar if desired.
- Beat softened butter until creamy, then gradually add powdered sugar.
- Mix in vanilla extract and ground cinnamon until fully combined.
- Add heavy cream one tablespoon at a time until you reach your desired frosting consistency.
Expert Cooking Tips for Perfect Results
Key Tips for Churro Cupcake Success
- Room temperature ingredients work best; Cold eggs and butter don't mix as smoothly, which can affect your churro cupcakes recipe texture. Let them sit out for 30 minutes before baking.
- Don't overmix the batter; Once you've combined the dry and wet ingredients, stop mixing. Overmixing develops gluten, which makes fluffy cinnamon swirl cupcakes turn dense.
- Use quality cinnamon; Fresh, high-quality cinnamon makes a huge difference in achieving that authentic churro flavor in your easy churro dessert.
- Top with cinnamon sugar while baking; Applying the cinnamon coating on unbaked cupcakes allows it to caramelize slightly, creating that signature churro crust.
- Let cupcakes cool completely before frosting; Frosting melts on warm cupcakes, so patience pays off when making this churro cupcakes recipe.
- Try a toothpick test; When a toothpick inserted into the center comes out clean, your cupcakes are done. This ensures you don't overbake your Mexican inspired cupcakes.
Recipe Variations and Substitutions
Cinnamon Frosting Variations
- You can switch up your frosting approach in several delicious ways. For a cream cheese frosting, replace half the butter with 4 ounces of softened cream cheese; this creates a tangy, rich frosting perfect for homemade churro frosting lovers. You could also try a dulce de leche frosting by swapping one tablespoon of heavy cream for sweetened condensed milk mixed with cinnamon; this pairs beautifully with your baked churro cupcakes and adds an extra layer of Mexican-inspired flavor.
Creative Cupcake Base Variations
- Experiment with brown sugar cupcakes by replacing regular granulated sugar with light brown sugar; this adds a subtle molasses flavor that complements the cinnamon perfectly. For a vanilla-forward version, increase vanilla extract to 1 tablespoon. You can even try cinnamon swirl cupcakes by layering cinnamon sugar between batter layers before baking; simply fill liners halfway, sprinkle cinnamon sugar, then top with remaining batter.
Dietary and Ingredient Modifications
- Low-carb option: Use almond flour mixed with oat flour to reduce carbs while keeping moisture intact
- High-protein churro cupcakes: Add 3 tablespoons of vanilla protein powder to your dry ingredients
- Mini churro cupcakes: Reduce baking time to 12;14 minutes if using mini muffin tins
- Vegan version: Substitute eggs with flax eggs, butter with coconut oil, and use non-dairy milk and frosting options
Equipment Recommendations
- Muffin tin; A standard 12-cup muffin tin is essential for this churro cupcakes recipe. Silicone tins work great and prevent sticking.
- Mixing bowls; You'll need at least two; one for dry ingredients and one for the wet mixture. Glass or stainless steel bowls are ideal.
- Electric mixer; A hand mixer or stand mixer makes creaming butter and sugar much easier, ensuring fluffy results in your cinnamon sugar cupcakes.
- Paper liners; Quality cupcake liners prevent sticking and make serving easier. Parchment or silicone liners work best.
- Piping bag and tips; For professionally frosted churro cupcakes recipe results, a piping bag with a large round or star tip elevates your presentation.
- Wire cooling rack; Proper cooling is crucial for preventing condensation that can make cupcakes soggy.
- Budget-friendly alternative; You can frost with a small spoon or offset spatula instead of investing in piping equipment.
Storage and Meal Prep Tips
Fridge Storage
- Keep frosted churro cupcakes in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes last about 7 days when stored properly. Make sure to let them come to room temperature before serving for the best flavor and texture.
Freezing Instructions
- You can freeze unfrosted cupcakes for up to 3 months in a freezer-safe container. Thaw them at room temperature for about 2 hours before frosting. Frosted cupcakes also freeze well; place them on a baking sheet, freeze for 2 hours, then transfer to a freezer bag. This churro cupcakes recipe is actually perfect for meal prepping since you can bake ahead and frost when needed.
Reheating Tips
- Thawed frozen cupcakes taste best at room temperature. If you prefer them slightly warm, microwave for 10 to 15 seconds. Never reheat frosted cupcakes as the frosting may separate or become greasy.
Grandma's Secret That Changed Everything
The real magic in this churro cupcakes recipe comes from brushing each warm, freshly baked cupcake with a light syrup made from melted butter mixed with a touch of sugar and cinnamon. This seals in moisture and intensifies the churro flavor throughout. My grandmother taught me this trick years ago, and it transformed my baking forever.
She also insisted that letting the batter rest for 10 minutes after mixing activates the baking powder just right, creating incredibly fluffy cinnamon swirl cupcakes every single time. This simple step makes the difference between good cupcakes and ones that make everyone ask for seconds. I've shared this secret with countless friends, and it's become their favorite churro cupcakes recipe hack.
FAQ
How do you achieve the churro flavor in cupcakes?
The churro flavor in this churro cupcakes recipe comes from a combination of ground cinnamon in both the cupcake batter and frosting, plus the cinnamon sugar coating baked right on top. Using quality, fresh cinnamon is absolutely essential; stale spices won't give you that vibrant churro taste you're craving.
What equipment do I need for churro cupcakes?
You really only need basic baking essentials for this churro cupcakes recipe; a muffin tin, mixing bowls, an electric mixer, cupcake liners, and a cooling rack. A piping bag makes frosting look fancy, but a simple spoon works just fine if you prefer a more rustic look.
What is the secret to moist cupcakes?
The secret to moist churro cupcakes is using sour cream and milk in the batter, not overbaking them, and letting them cool completely before frosting. Room-temperature ingredients also help create a more tender, moist crumb that stays fresh longer.
What is the best way to store churro cupcakes?
Keep your churro cupcakes recipe in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months. Store unfrosted cupcakes separately from frosted ones to prevent the frosting from getting damaged or absorbing flavors.
What's Next; Try These Amazing Desserts
Once you master this churro cupcakes recipe, you'll want to expand your dessert repertoire. Try our French Silk Chocolate Pie Recipe for a rich, elegant finish to any dinner, or whip up some Caramel Cheesecake Cookies Recipe for another crowd-pleasing treat that combines two beloved desserts. Each of these recipes brings the same love and attention to detail you'll put into these churro cupcakes, making them perfect additions to your baking collection. Your friends and family will be thrilled with any of these options, and you'll become known as the go-to dessert person at every gathering. Start baking today and discover why these churro cupcakes recipe has become an absolute favorite in kitchens everywhere.
With love and sweet cinnamon wishes
By Lisa Johnson 🍰
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Pairing
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Churro Cupcakes Recipe
Equipment
- 1 Muffin tin
- 12 Paper liners
- 2 Mixing bowls
- 1 Electric mixer
- 1 Wire cooling rack
- 1 Piping bag and tips
- 1 Small whisk
- 1 Measuring cups and spoons
Ingredients
Cupcake Base
- 1 ¾ cups all-purpose flour can substitute gluten-free blend
- 1 ½ teaspoons baking powder for rise and texture
- ¼ teaspoon salt enhances flavor
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar white sugar preferred
- 2 large eggs room temperature
- ½ cup sour cream adds moisture
- 2 teaspoons vanilla extract pure vanilla preferred
- ¼ cup whole milk or almond milk for dairy-free
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar for topping
- 1 ½ teaspoons ground cinnamon fresh for best flavor
Cinnamon Buttercream Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted for smooth texture
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon adds warm flavor
- 2 tablespoons heavy cream adjust for texture
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
- Mix cinnamon and sugar in a small bowl; set aside.
- In a bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and sour cream, ending with flour.
- Mix in milk slowly until smooth; don’t overmix.
- Fill liners ¾ full and sprinkle with cinnamon sugar.
- Bake 18–20 minutes until toothpick comes out clean.
- Cool for 5 minutes in pan, then transfer to a wire rack.
- Beat butter for frosting; add powdered sugar, cinnamon, vanilla, and cream.
- Pipe or spread frosting on cooled cupcakes; sprinkle cinnamon sugar on top.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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