November 3, 2023
Review RecipeChurro Cupcakes
These churro cupcakes are the perfect mix of cinnamon and sugar, topped with a delicious cinnamon cream cheese frosting.
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These churro cupcakes are inspired by the favorite fried Mexican treat and have all the cinnamon sugar flavors you love. Soft and fluffy vanilla cupcakes are topped with a rich cinnamon cream cheese frosting that boasts plenty of sweet churro goodness.
Churro Cupcakes Ingredients
If you love both churros and cupcakes, you’re in for a treat with churro cupcakes!
These delicious baked goods mix the irresistible cinnamon flavors of churros with the soft and fluffy texture of cupcakes.
Each bite begins with a cinnamon sugar frosting, followed by a burst of moist cupcake underneath.
You’ll need:
For The Cupcakes:
- 1 (15.25-ounce) package of vanilla cake mix
- ½ cup of vegetable oil
- 1 cup of buttermilk
- 3 large eggs
- 2 teaspoons of ground cinnamon
For The Frosting:
- ¼ cup of cinnamon sugar
- 4 ounces of cream cheese, softened
- ½ cup of unsalted butter, softened
- 2 teaspoons of vanilla extract
- 2 teaspoons of ground cinnamon
- 4 cups of powdered sugar
- 3-4 tablespoons of milk or cream
- Caramel sauce for drizzling
- 18 (1-inch) pieces of churro
Substitutions And Additions
CAKE MIX: You can use your favorite vanilla or white cake recipe for these moist cupcakes. Add 2 teaspoons of cinnamon to the recipe to achieve the churro flavor.
CINNAMON: If you want to switch up the flavor of these churro cupcakes, consider substituting cinnamon with other warm spices like nutmeg or cardamom.
These alternatives can add a unique twist to the cupcakes without changing the baking time or other ingredients.
VANILLA EXTRACT: Vanilla extract is a staple in many recipes, but if you’re looking for something different, try almond extract or even a touch of coconut extract.
These alternatives can provide a subtle yet delightful change in flavor without affecting the overall texture of the cupcakes.
Remember to use them sparingly, as extracts can be quite potent.
How To Make This Churro Cupcakes Recipe
For this cupcake recipe, you will first whip up the easy cupcake batter and bake the cupcakes in a muffin pan. Once they are cool, make the cream cheese frosting and decorate your sweet treats.
STEP ONE: Preheat the oven to 350°F. Line two muffin tins with cupcake liners and set aside.
STEP TWO: In a medium bowl, beat together the cake mix, oil, buttermilk, eggs, and cinnamon. Beat for two to three minutes until well combined.
OUR RECIPE DEVELOPER SAYS
We substituted buttermilk for the water in the cake mix instructions to achieve a richer, moister cupcake.
STEP THREE: Scoop the cupcake batter into prepared muffin tins, filling about two-thirds of the way full.
Bake cupcakes for 15 minutes. Remove from the oven and transfer to the cooling rack.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.
STEP FOUR: While the cupcakes are still warm, dip the tops into a shallow dish with the cinnamon sugar mixture. Allow to cool the rest of the way.
STEP FIVE: While the cupcakes are cooling, beat together the cream cheese, butter, vanilla, and ground cinnamon in a large bowl with an electric mixer.
PRO TIP:
Make sure you are using room temperature cream cheese, so there aren’t any lumps in the creamy frosting.
STEP SIX: Add the powdered sugar and begin beating it into the cream cheese mixture. The frosting will be very thick.
Add a tablespoon of milk/cream at a time, beating the frosting until a thick pipeable consistency is achieved.
PRO TIP:
The frosting recipe will produce a bit of a stiffer consistency than traditional cream cheese frosting, making it durable for piping and staying on top of the cupcakes.
STEP SEVEN: Transfer frosting to a piping bag and pipe swirls on top of the cooled cupcakes.
PRO TIP:
Before adding the frosting (or instead of), you could also brush the tops of the cupcakes with melted butter and then dip them in the cinnamon sugar for a more pronounced cinnamon sugar crust.
STEP EIGHT: Drizzle the delicious cupcakes with caramel sauce and top with a piece of churro.
How To Serve This Churros Cupcake Recipe
Whether you are celebrating Cinco de Mayo or simply satisfying a craving, this moist cinnamon cupcake will do the trick.
To make this treat a little extra, add a scoop of vanilla ice cream on the side and a mug of homemade hot chocolate to drink.
Our Mexican ice cream recipe is another Mexican dessert that you will love, while our Disney churros recipe teaches you how to make these fried confections.
MORE CUPCAKE RECIPES
Storage
Whether you plan to make them ahead of time or have some leftovers, here are some tips to help you store and enjoy your cupcakes.
MAKE AHEAD: These churro cupcakes can be made ahead of time to save you some prep on the day you plan to serve them.
To do this, bake the cupcakes as instructed and allow them to cool completely.
Once cooled, store them in an airtight container at room temperature for up to one to two days.
However, for the freshest taste and texture, it’s best to make the cupcakes on the day you intend to enjoy them.
IN THE FRIDGE: Store the fluffy cupcakes in an airtight container in the refrigerator for two to three days.
IN THE FREEZER: The cupcakes and frosting can be frozen for up to one month, although the churros may not freeze well.
Why We Love This Recipe
IRRESISTIBLE FLAVOR FUSION: These cupcakes combine the delightful flavors of cinnamon and sugar, just like classic churros.
SIMPLE TO MAKE: Even if you’re a novice baker, you can confidently tackle this recipe. The step-by-step instructions are easy to follow, ensuring that your cupcakes turn out delicious.
PERFECT FOR PARTIES: Churro cupcakes are a crowd-pleaser, making them an excellent choice for parties, potlucks, or special occasions.
This cinnamon vanilla cupcake recipe is everything you love about both desserts, with a sweet and cinnamony cake base and a rich and creamy frosting. With the delicious flavors of a Mexican churro, these churro cupcakes are sure to satisfy your sweet tooth.
FREQUENTLY ASKED QUESTIONS
Why are my churro cupcakes dense and crumbly?
There are a few reasons why cupcakes come out dense or crumbly. First, make sure your ingredients are at room temperature. They will not incorporate properly if they are not all at the same temperature.
Over-mixing the batter can also cause dense cupcakes. Third, opening the oven door before the cupcakes are ready can cause them to sink due to the rush of cold air.
How do I store cupcakes?
This easy churro cupcake recipe is best served the day they are made but can be kept in an airtight container in the fridge for up to three days.
Freezing cupcakes is best done before adding the frosting, and they can be kept in the freezer for up to one month.
How do I achieve moist cupcakes?
To ensure your cupcakes are moist, make sure not to overbake them. Storing them in an airtight container will also ensure they maintain their moisture.
More Recipes You’ll Love
- Vanilla Brownies
- Blueberry Muffins with Sour Cream
- Cool Whip Frosting
- Disney Churros
- Cream Cheese Frosting
- Salted Caramel Sauce
- Caramels
Churro Cupcakes
These churro cupcakes are the perfect mix of cinnamon and sugar, topped with a delicious cinnamon cream cheese frosting.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18
Ingredients
Cupcake
- 15.25 ounces vanilla cake mix
- ½ cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons ground cinnamon
Frosting
- ¼ cup cinnamon sugar
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 4 cups powdered sugar
- 3 to 4 tablespoons milk or cream
- Caramel sauce, for drizzling
- 18 churro, 1-inch pieces
Instructions
- Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
- In a mixing bowl, beat together cake mix, oil, buttermilk, eggs, and cinnamon. Beat for 2 to 3 minutes until well combined.
- Scoop cake batter into prepared muffin tins, filling about ⅔ of the way full. Bake cupcakes for 15 minutes. Remove from the oven and transfer to the cooling rack.
- While the cupcakes are still warm, dip the tops into a shallow dish with the cinnamon sugar. Allow to cool the rest of the way.
- While the cupcakes are cooling, beat together cream cheese, butter, vanilla, and ground cinnamon in a large mixing bowl.
- Add the powdered sugar and begin beating it into the cream cheese mixture. The frosting will be very thick. Add a tablespoon of milk/cream at a time, beating the frosting until a thick pipeable consistency is achieved.
- Transfer frosting to a piping bag and pipe swirls on top of the cooled cupcakes.
- Drizzle with caramel sauce and top with a piece of a churro.
Notes
- We substituted buttermilk for the water in the cake mix instructions to achieve a richer, moister cupcake.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.
- Make sure you are using room-temperature cream cheese, so there aren’t any lumps in the creamy frosting.
- The frosting recipe will produce a bit of a stiffer consistency than traditional cream cheese frosting, making it durable for piping and staying on top of the cupcakes.
- Before adding the frosting (or instead of), you could also brush the tops of the cupcakes with melted butter and then dip them in the cinnamon sugar for a more pronounced cinnamon sugar crust.
Nutrition
Calories: 295kcal | Carbohydrates: 51g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 214mg | Potassium: 61mg | Fiber: 1g | Sugar: 40g | Vitamin A: 315IU | Vitamin C: 0.02mg | Calcium: 88mg | Iron: 1mg
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