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
