These churro cupcakes bring the warm, cinnamon-sugar magic of churros into a soft, fluffy cupcake topped with creamy cinnamon frosting. Perfect for parties, holidays, or any sweet craving, they’re a handheld treat with all the charm of the classic fried pastry—no deep fryer required.
Why You’ll Love This Recipe
If you love cinnamon, you’ll fall in love with these cupcakes. They combine the soft crumb of a vanilla cupcake with the sweet spice of churros and the silky sweetness of cinnamon frosting. The finishing touch—a sprinkle of cinnamon sugar and an optional mini churro on top—makes them as beautiful as they are delicious. They’re easy enough for casual baking yet elegant enough for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
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All-purpose flour
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Baking powder
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Salt
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Ground cinnamon
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Whole milk
For the cinnamon frosting:
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Unsalted butter, softened
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Powdered sugar
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Ground cinnamon
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Vanilla extract
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Heavy cream or milk
For topping:
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Granulated sugar
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Ground cinnamon
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Mini churros or churro pieces (optional, for garnish)
Directions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
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Gradually add the dry mixture to the butter mixture, alternating with milk, mixing just until combined.
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Fill cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat butter until creamy. Add powdered sugar, cinnamon, and vanilla, then slowly beat in cream or milk until fluffy and spreadable.
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Pipe or spread frosting onto cooled cupcakes. Sprinkle with cinnamon sugar and top with a mini churro if desired.
Servings and timing
Serves: 12 cupcakes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Cuisine: American
Method: Baking
Variations
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Spiced Churro Cupcakes: Add nutmeg or cardamom to the batter for extra warmth.
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Chocolate Drizzle: Drizzle melted chocolate over the frosting before serving.
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Filled Cupcakes: Hollow out the center of each cupcake and fill with dulce de leche or cinnamon pastry cream.
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Vegan Version: Use plant-based butter, milk, and an egg substitute.
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Mini Cupcakes: Bake in a mini muffin tin for bite-sized treats, reducing baking time to 10–12 minutes.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, bring chilled cupcakes to room temperature before serving. Unfrosted cupcakes can be frozen for up to 2 months—thaw before frosting. These cupcakes are best enjoyed fresh and do not require reheating.
FAQs
Can I make these without the frosting?
Yes, you can simply dust them with cinnamon sugar for a lighter version.
What type of cinnamon works best?
Ground Ceylon cinnamon offers a milder flavor, while cassia cinnamon gives a stronger, spicier kick.
Can I use boxed cake mix?
Yes, start with a vanilla cake mix and add cinnamon to taste for a quicker option.
How do I keep the cupcakes moist?
Avoid overbaking and measure flour carefully to prevent dryness.
Can I pipe the frosting without a piping bag?
Yes, use a zip-top bag with the corner snipped off for an easy alternative.
Do I need to make the mini churros from scratch?
No, store-bought mini churros or churro pieces work perfectly for garnish.
Can I make them gluten-free?
Yes, use a gluten-free all-purpose flour blend and ensure other ingredients are gluten-free.
How do I make cinnamon sugar for topping?
Mix granulated sugar with ground cinnamon in a 4:1 ratio.
Can I double the recipe?
Yes, simply double all ingredients and bake in multiple batches.
Can I prepare them a day ahead?
Yes, bake and frost them the day before; store in an airtight container until serving.
Conclusion
Churro cupcakes are a fun twist on a classic dessert, combining cinnamon-sugar nostalgia with the ease of cupcake baking. With their tender crumb, creamy frosting, and irresistible topping, they’re sure to impress at any gathering—or simply make an ordinary day feel like a celebration
Print
Churro Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Churro Cupcakes capture the cinnamon-sugar magic of churros in a soft, fluffy cupcake topped with silky cinnamon frosting. Perfect for parties, holidays, or any sweet craving, they’re a no-fryer dessert that’s as beautiful as it is delicious.
Ingredients
For the cupcakes:
All-purpose flour
Baking powder
Salt
Ground cinnamon
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Whole milk
For the cinnamon frosting:
Unsalted butter, softened
Powdered sugar
Ground cinnamon
Vanilla extract
Heavy cream or milk
For topping:
Granulated sugar
Ground cinnamon
Mini churros or churro pieces (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
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Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.
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Fill liners 2/3 full. Bake 18–22 minutes or until a toothpick comes out clean.
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Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
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For frosting, beat butter until creamy. Add powdered sugar, cinnamon, and vanilla, then beat in cream/milk until fluffy.
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Frost cupcakes, sprinkle with cinnamon sugar, and top with a mini churro if desired.
Notes
- Add nutmeg or cardamom for spiced churro cupcakes.
- Drizzle melted chocolate for a richer dessert.
- Fill centers with dulce de leche or cinnamon pastry cream for extra indulgence.
- Use plant-based substitutes for a vegan version.
- Store in an airtight container at room temp up to 2 days, or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
