Name: Churro Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) melted butter, cooled; 1 cup milk; 1 large egg; 1 teaspoon pure vanilla extract; Cinnamon sugar, for sprinkling; 1 (8-ounce) block cream cheese, softened; 4 tablespoons butter, softened; 3 cups powdered sugar; 1/2 teaspoon ground cinnamon; 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; Pinch of kosher salt; Cinnamon sugar, for topping; Mini churros, for garnish

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon kosher salt

3/4 cup (1 1/2 sticks) melted butter, cooled

1 cup milk

1 large egg

1 teaspoon pure vanilla extract

Cinnamon sugar, for sprinkling

1 (8-ounce) block cream cheese, softened

4 tablespoons butter, softened

3 cups powdered sugar

1/2 teaspoon ground cinnamon

2 tablespoons heavy cream

Pinch of kosher salt

Cinnamon sugar, for topping

Mini churros, for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two muffin tins with 15 cupcake liners.

Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and kosher salt.

Step 3: In a separate medium bowl, combine the melted butter, milk, egg, and vanilla extract. Whisk until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.

Step 5: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Sprinkle the tops evenly with cinnamon sugar.

Step 6: Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely.

Step 7: While cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter in a large bowl with a hand mixer until smooth.

Step 8: Gradually add the powdered sugar and cinnamon, beating until lump-free and fluffy.

Step 9: Add the heavy cream, vanilla extract, and a pinch of salt. Beat again until well combined. If the frosting is too thick, add more heavy cream one tablespoon at a time until you reach the desired consistency.

Step 10: Transfer the frosting to a piping bag fitted with a large open star tip. Pipe frosting generously onto the cooled cupcakes.

Step 11: Sprinkle frosting with cinnamon sugar and top each cupcake with a mini churro for the perfect finishing touch.

Tips & Variations

For a dairy-free version, substitute the butter and cream cheese with vegan alternatives and use almond or oat milk instead of regular milk.

To make mini churros at home for garnish, pipe choux dough into hot oil and toss in cinnamon sugar while still warm.

Adding a teaspoon of espresso powder to the batter can deepen the flavor and complement the cinnamon notes.

Store leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh.

Storage

Store churro cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for best flavor and texture. You can gently reheat cupcakes in a microwave for 10–15 seconds if desired, but avoid overheating to prevent the frosting from melting.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving to keep the frosting fresh and prevent it from drying out.

What can I use if I don’t have mini churros for garnish?

If mini churros aren’t available, you can substitute with cinnamon sugar-dusted churro bites or even cinnamon-sugar-dusted pretzel sticks for a similar look and crunch.