These Churro Cupcakes take your favorite Mexican dessert and puts it in cupcake form. With Cinnamon-Sugar swirls and sweet buttery frosting, these cupcakes are sure to be a new favorite!
These amazing Churro Cupcakes are light, airy, and absolutely delicious! Just like Arroz Con Leche, churros are a classic Mexican dessert that very few people can turn down! They’re very easy to make and I’m sure you’ll enjoy them as much as I do!
For the decorative topping you can buy or make your own small sized churros. But if you don’t feel like doing the extra work, you can sprinkle the frosting with a mixture of cinnamon & sugar. Either way, they will taste amazing!
Why you’ll love it
- These Churro Cupcakes are full light and airy with a perfect cinnamon sugar taste.
- For easiness, make the cupcakes ahead of your event, then frost them the day of.
- They’re a crowd pleaser!
The Ingredients
For the cupcakes you’ll need the usual suspects:
- To make the dry mix: all-purpose flour, baking powder, kosher salt, brown sugar, ground cinnamon
- The wet mix: unsalted butter at room temperature, white granulated sugar, 2 eggs at room temperature, vanilla extract and milk.
For the creamy butter frosting: unsalted butter at room temperature, vanilla extract, dash of salt, powdered sugar and whipping cream.
How to make Churro Cupcakes
When the dough is super light & fluffy you know you’ll have a very moist cake. That’s exactly how these cupcakes turned out. They won’t disappoint and they’re a crowd pleaser fo sure!
- Line 24 muffin cups with paper back cups
- In a medium bowl stir together flour, baking powder, and salt.
- In a medium bowl stir together brown sugar and cinnamon. Set aside.
- Preheat oven to 350 degrees.
- In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
- Gradually add granulated sugar, about 1/4 cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
- Beat on medium speed about 2 minutes more or until light and fluffy.
- Add eggs, one at a time, beating well after each addition until combined.
- Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled but at the end it will blend well).
- Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
- Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
- Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
- Cool cupcakes in muffin tin on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
Make the frosting
The process to make the frosting is very simple. You can use a standing or handheld mixer.
In a large mixing bowl, beat butter with the electric mixer on medium to high speed for 30 seconds, then beat in 1 teaspoon of vanilla and a dash of salt, gradually add 4 cups of powdered sugar, beating until combined, and mix in 1/4 cup of whipping cream.
Continue by beating in an additional 4 cups of powdered sugar, and add 2 to 3 tablespoons of additional whipping cream until the frosting becomes light, fluffy, and reaches the desired spreading or piping consistency.
This recipe yields 4 cups of frosting and is perfect for the churro cupcakes.
Tips and Notes
- Use Quality Ingredients: Start with fresh, high-quality ingredients, including butter, eggs, and pure vanilla extract for the best flavor.
- Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature before using. This ensures a smoother batter and better incorporation of ingredients.
- Measuring Accurately: Use proper measuring cups and spoons for precise measurements. Level off dry ingredients like flour, sugar, and cocoa to avoid over-packing.
- Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough cupcakes. Use a gentle hand when folding in ingredients.
Storing The Cupcakes
- Allow cupcakes to cool completely on a wire rack before storing to prevent condensation.
- Place the cupcakes in an airtight container, such as a plastic container with a lid or a resealable plastic bag.
- If you’re storing unfrosted cupcakes, you can add a layer of parchment paper or wax paper between each cupcake to prevent them from sticking together.
- If your cupcakes are frosted, make sure the frosting is fully set and not too soft. If needed, you can place a sheet of parchment paper between layers of cupcakes to prevent the frosting from smudging.
- Store the container of cupcakes in a cool, dry place at room temperature. Cupcakes are typically good for 1 to 2 days at room temperature.
- If you need to store cupcakes for a longer period, consider refrigerating them, but be aware that refrigeration can potentially dry them out. Place the airtight container with cupcakes in the refrigerator and bring them to room temperature before serving.
- If you need to store cupcakes for an extended time, you can freeze them. Wrap each cupcake individually in plastic wrap and then place them in an airtight container or a freezer-safe bag. Cupcakes can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator or at room temperature before serving.
MORE delicious…
Mexican Desserts
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Churro Cupcakes
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup packed brown sugar
- 2 teaspoons ground cinnamon
- ⅔ cup unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 2 eggs at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup milk
- 1 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- dash of salt
- 8 cups powdered sugar
- ¼ cup whipping cream plus 2-3 tablespoons
Instructions
- Make the Cupcakes
- Line 24 muffin cups with paper back cups
- In a medium bowl stir together flour, baking powder, and salt.
- In a medium bowl stir together brown sugar and cinnamon. Set aside.
- Preheat oven to 350 degrees.
- In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
- Gradually add granulated sugar, about ¼ cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
- Beat on medium speed about 2 minutes more or until light and fluffy.
- Add eggs, one at a time, beating well after each addition until combined.
- Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled but at the end it will blend well).
- Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
- Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
- Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
- Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
- Make the Frosting
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in 1 teaspoon vanilla and a dash of salt.
- Gradually add 4 cups powdered sugar, beating until combined.
- Beat in ¼ cup whipping cream.
- Beat in 4 cups additional powdered sugar. Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffily and reaches spreading (or piping) consistency.
- Makes 4 cups.
Muy Delish Notes:
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe was originally published in Sept 2014. Post has been updated to be more helpful.
These are my new favorite cupcakes! So full of cinnamon flavor and perfectly sweet!
Thank you, Tyler! so happy to read this.
These were everything a gourmet dessert should be, and then some! Easy, sweet and delicious; exactly what I needed to cure my sweet tooth, indeed!
Thank you Sara! So happy you liked them.
How delicious! The churro flavors in cupcake form is incredible 🙂
Thank you, Ashley! glad you liked them.
How delish are these cupcakes. Absolutely obsessed
Thank you, Nancy! so happy you liked them.
This is the perfect Brunch dessert!
Thank you, Chahinez!
Can I bake and freeze the cake part?
Wow you’re amazing! how do you find time to do all you do? Thanks for the yummy recipe & have a great time in Boston!
Awe thanks so much Ilse! Last day in Boston today! Woot woot 🙂
what delicious cupcakes!
Thanks Dina!
You are going to have the best trip!! Wishing you all the best:)
And these cupcakes look so scrumptious!
Thanks so much Katrina! Yes it is a great trip already! Have a great day!