Churro Cupcakes are soft, fluffy, and loaded with cinnamon flavor. Topped with cinnamon-sugar and a hint of vanilla, they’re a fun twist on the classic Mexican churro, perfect for satisfying your sweet tooth in cupcake form!
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk (add more for desired consistency)
Pinch of salt
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and milk, mixing just until combined.
Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, mix together the sugar and cinnamon.
Brush each cooled cupcake with melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Beat softened butter in a bowl until smooth and creamy.
Gradually add powdered sugar, a little at a time, until smooth and fluffy.
Mix in vanilla extract, milk, and a pinch of salt. Add more milk if necessary for a smoother consistency.
Pipe or spread the frosting onto each cupcake. For a fun touch, sprinkle additional cinnamon-sugar on top of the frosting.
Serve with a cup of coffee or hot chocolate for the ultimate treat.
Top with a drizzle of caramel or chocolate sauce for extra decadence
Make sure the cupcakes are completely cool before frosting to avoid melting.
If you want a more intense cinnamon flavor, add a little extra cinnamon to the frosting or batter.
For a lighter frosting, you can swap butter for cream cheese.
Overmixing the batter – this can lead to dense cupcakes.
Not letting cupcakes cool before frosting – frosting may melt if the cupcakes are still too warm.
Not rolling cupcakes in cinnamon-sugar while they’re still warm – the sugar won’t stick as well if they cool too much.
Store cupcakes in an airtight container at room temperature for up to 3 days.
Frosted cupcakes can be refrigerated for up to 5 days.
Freezing cupcakes without frosting for up to 2 months works well; thaw at room temp before frosting.
Enjoy your Churro Cupcakes — a cinnamon-sugar delight that brings the magic of churros in cupcake form!
Find it online: https://bakesbliss.com/churro-cupcakes/