Churro Cupcakes

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!

AMAZING Churro Cupcakes that are light, and airy, and absolutely delicious! This is the white cake you’ve been dreaming of! 

Three cupcakes with wrap folded down.

Just like Arroz Con Leche, churros are a classic Mexican dessert that very few people can turn down! These Churro Cupcakes are full light and airy with a perfect cinnamon sugar taste. They’re very easy to make and I’m sure you’ll enjoy them as much as I do!

For the 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!

A white cupcake with frosting cut in half

The Ingredients

FOR THE CUPCAKES You’ll need….

  • all-purpose flour
  • baking powder
  • kosher salt
  • brown sugar
  • ground cinnamon
  • unsalted butter at room temperature
  • white granulated sugar
  • 2 eggs at room temperature
  • vanilla extract
  • milk

FOR THE CREAMY BUTTER FROSTING

  • unsalted butter at room temperature
  • vanilla extract
  • dash of salt
  • powdered sugar
  • and whipping cream
Cupcake molds with batter

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!

To 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 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 muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
Close up of small churros dusted with sugar and cinnamon
Small sized churros are optional but highly recommended!

To 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 1/4 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.
One cupcake sprinkled with cinnamon from top view

If you make this recipe, I would love to hear about it! Leave me a comment below to let me know how you liked it. By adding a comment and star rating you’re helping Muy Delish get even better! ? Gracias!!!!

A white cupcake with frosting cut in half

Churro Cupcakes

Servings 24 cupcakes
Ana Frias
5 from 1 vote
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
AMAZING Cinnamon Roll Cupcakes that are to die for
24 cupcakes

Ingredients
  

For the Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup unsalted butter at room temperature
  • 1 3/4 cups granulated sugar
  • 2 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cup milk

For the Creamy Butter Frosting

  • 1 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • dash of salt
  • 8 cups powdered sugar
  • 1/4 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 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 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 1/4 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.

*Ana’s Notes:

For the 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!

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1cupcake | Sodium: 115mg | Sugar: 77g | Fiber: 1g | Potassium: 18mg | Cholesterol: 29mg | Calories: 419kcal | Monounsaturated Fat: 2g | Saturated Fat: 3g | Fat: 7g | Protein: 2g | Carbohydrates: 87g

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.

Cupcake cut in half
A cupcake with vanilla frosting placed on a small plate

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6 Comments

  1. You are going to have the best trip!! Wishing you all the best:)

    And these cupcakes look so scrumptious!