If you’ve ever wanted to capture the irresistible cinnamon-sugar magic of a churro in cupcake form, you’re going to adore this Churro Cupcakes Recipe. These treats are packed with all the warmth and spice of traditional churros but elevated with moist, fluffy cake and a luscious cinnamon buttercream frosting. From the tender crumb to the swirl of salted caramel on top, these cupcakes celebrate every bit of that comfort-food nostalgia with a fun, handheld twist. They’re perfect for parties, special occasions, or simply treating yourself to a little slice of heaven.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Churro Cupcakes Recipe lies in its straightforward ingredients, each carefully chosen to create the perfect balance of sweetness, spice, and irresistible texture. Whether it’s the cinnamon-infused sugar for that authentic churro flavor, or the combination of heavy cream and sour cream that keeps the cupcakes tender and moist, every component plays a key role.
- Sugar: Adds the perfect level of sweetness and forms the delicious cinnamon-sugar coating.
- Unsalted butter (softened): Essential for richness and moisture in the cupcake batter.
- Large eggs: Provide structure and help bind everything perfectly.
- Baking powder: Gives a gentle rise so the cupcakes stay light and fluffy.
- Baking soda: Works with acidic ingredients for tenderness and lift.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- Flour: The foundation of the cupcakes, creating structure and texture.
- Ground cinnamon: The star spice that gives churros their iconic flavor.
- Salt: Balances the sweetness and enhances all the other flavors.
- Heavy cream: Adds richness and moisture for a decadent crumb.
- Sour cream: Provides tang and tenderness, keeping the cupcakes soft.
- Melted butter: Used for that shiny cinnamon-sugar topping that mimics classic churros perfectly.
- Sugar (for coating): Combined with cinnamon to create that signature sugary crust.
- Ground cinnamon (for coating): For the authentic churro cinnamon-sugar exterior.
- Fresh or frozen churros: The crowning glory that adds texture and fun.
- Unsalted butter (for frosting): The base of a smooth and creamy cinnamon buttercream.
- Powdered sugar: Sweetens and thickens the frosting beautifully.
- Ground cinnamon (for frosting): Builds layers of warm spice in the buttercream.
- Heavy whipping cream: Lightens the frosting for a fluffy finish.
- Vanilla extract (for frosting): Rounds out the flavor with sweet, aromatic notes.
- Salted caramel sauce: Drizzled on top for a luscious contrast that will wow your taste buds.
How to Make Churro Cupcakes Recipe
Step 1: Prepare the Batter
Start by creaming together one cup of sugar and half a cup of softened unsalted butter until the mixture is light and fluffy — this sets the base for your cupcakes’ rich flavor. Then, beat in the two large eggs and one tablespoon of vanilla extract for sweetness and depth. In a separate bowl, combine the two cups of flour, two teaspoons of baking powder, three-quarters teaspoon baking soda, two teaspoons of ground cinnamon, and three-quarters teaspoon salt. Alternate adding the dry ingredients with a half cup each of heavy cream and sour cream to the creamed mixture, gently folding until you have a smooth, velvety batter that smells divine.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners and fill each about two-thirds full with batter. Bake for 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes bake, melt one cup of butter and mix with two cups of sugar and three tablespoons of cinnamon for the signature churro coating.
Step 3: Coat the Cupcakes
As soon as the cupcakes are out of the oven and still warm, brush or drizzle the melted cinnamon butter over each one, then sprinkle generously with the cinnamon-sugar mixture. This step mimics that perfect crunchy exterior that makes churros so irresistible. Allow the cupcakes to cool completely so the sugar crust firms up nicely.
Step 4: Prepare the Cinnamon Buttercream
Beat together two cups of unsalted butter until creamy, then gradually add five cups of powdered sugar and one tablespoon of ground cinnamon. Slowly pour in five tablespoons of heavy whipping cream and two teaspoons of vanilla extract to create a smooth, fluffy frosting that’s rich but not too sweet. This buttercream perfectly complements the spicy sugar crust and tender cupcake.
Step 5: Assemble and Decorate
Pipe or spread a generous amount of cinnamon buttercream onto each cooled cupcake. Finally, top with a drizzle of salted caramel sauce and adorn with a small fresh or frozen churro for playful flair and extra indulgence. Your churro cupcakes are ready to wow all your friends and family!
How to Serve Churro Cupcakes Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of cinnamon-sugar on top adds a charming final touch and enhances the authentic churro experience. Fresh churros placed atop each cupcake add playful texture and invite guests to enjoy the classic fried dough flavors combined with cake.
Side Dishes
Pair these cupcakes with a rich coffee, a creamy hot chocolate, or even a spiced chai latte for an irresistible dessert experience. The warm spices of the cupcakes harmonize beautifully with these comforting drinks, making them perfect for cozy gatherings or festive celebrations.
Creative Ways to Present
For parties, serve the cupcakes on rustic wooden boards lined with parchment paper and surround them with small dipping bowls of extra salted caramel sauce and chocolate ganache. Another fun idea is to assemble a churro cupcake tower for a dramatic dessert display that will have everyone talking and eager to dig in.
Make Ahead and Storage
Storing Leftovers
Store leftover churro cupcakes in an airtight container at room temperature for up to two days to keep the frosting fresh and the cupcakes moist. If you live somewhere warm or humid, placing them in the refrigerator is a good idea—just allow them to come back to room temperature before serving for the best texture.
Freezing
These cupcakes freeze wonderfully. Place them in a single layer on a baking sheet to flash freeze, then transfer to a sealed container or freezer bag. They can be stored for up to three months. When ready, thaw them overnight in the refrigerator, then bring to room temperature before serving.
Reheating
To revive the soft, freshly baked feel, warm your thawed cupcakes in the microwave for 10 to 15 seconds before serving. This gentle heat will refresh the texture without melting the frosting, bringing back that delightful freshly baked taste.
FAQs
Can I use store-bought churros for this recipe?
Absolutely! Using fresh or frozen store-bought churros is a convenient way to add that iconic churro element to your cupcakes without the extra effort of making dough from scratch. Just make sure they’re fully thawed if frozen before adding as a garnish.
Is it possible to make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that’s designed for baking. Be sure to choose one that includes xanthan gum or another binder for best results. The texture may vary slightly, but the flavor will still be delicious.
Can I make the frosting dairy-free?
Definitely! Swap the unsalted butter for a dairy-free margarine or coconut oil-based butter substitute, and use coconut cream or a non-dairy cream alternative instead of heavy whipping cream. This way, you can still enjoy the luscious cinnamon frosting without dairy.
How long do these cupcakes stay fresh?
When stored properly in an airtight container at room temperature, they stay fresh for about two days. Refrigerating extends their life up to five days, but they may dry out a little, so always bring to room temperature before eating.
Can I double the recipe for a larger batch?
Yes, this recipe scales beautifully. Just double all the ingredients and bake in batches. If using a larger pan size, adjust baking time accordingly and keep an eye on them to avoid overbaking.
Final Thoughts
There’s something truly magical about capturing the beloved flavor of churros in cupcake form, and this Churro Cupcakes Recipe does just that with flair and heart. Whether you’re sharing them with friends, bringing them to a potluck, or simply indulging on a quiet afternoon, these cupcakes offer that perfect combo of warm cinnamon spice, moist cake, and delightful crunch. I can’t wait for you to try making them and create your own sweet traditions with these easy and utterly delicious cupcakes!
Print
Churro Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Description
These Churro Cupcakes combine the warm, cinnamon-sugar flavors of traditional churros with a moist and tender cupcake base. Topped with a creamy cinnamon-infused buttercream and drizzled with salted caramel sauce, they make for an indulgent dessert perfect for any celebration or cozy treat.
Ingredients
Cupcake Batter
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup sour cream
Cinnamon Sugar Coating
- 1 cup melted butter
- 2 cups sugar
- 3 tablespoons ground cinnamon
Buttercream Frosting
- 2 cups unsalted butter, softened
- 5 cups powdered sugar
- 1 tablespoon ground cinnamon
- 5 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
Additional
- Fresh or frozen churros
- 1 bottle salted caramel sauce for drizzling
Instructions
- Prepare the cupcake batter: In a large mixing bowl, cream together the 1 cup sugar and 1/2 cup softened unsalted butter until light and fluffy. Beat in the 2 large eggs one at a time, then mix in the 1 tablespoon vanilla extract. In a separate bowl, whisk together the 2 cups flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup heavy cream and 1/2 cup sour cream, beginning and ending with the flour mixture. Mix just until combined to maintain a tender batter.
- Bake the cupcakes: Preheat the oven to 350°F (175°C). Line cupcake tins with liners and fill each about two-thirds full with the batter. Bake in the preheated oven for approximately 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack.
- Coat cupcakes with cinnamon sugar: In a small bowl, combine 2 cups sugar and 3 tablespoons ground cinnamon. Brush each cooled cupcake with melted butter (about 1 cup melted butter total) then dip or sprinkle generously with the cinnamon sugar mixture to mimic the churro’s signature coating.
- Prepare the buttercream frosting: Using a stand mixer or hand mixer, beat 2 cups softened unsalted butter until creamy. Gradually add 5 cups powdered sugar and 1 tablespoon ground cinnamon, alternating with 5 tablespoons heavy whipping cream and 2 teaspoons vanilla extract. Continue beating until smooth and fluffy. Add more cream if needed for spreadable consistency.
- Frost and decorate: Once the cupcakes are coated and the frosting is ready, pipe or spread the cinnamon buttercream generously on top of each cupcake. Decorate with sliced fresh or frozen churros pieces on top, and drizzle with salted caramel sauce as desired for an extra touch of indulgence.
Notes
- For best results, use room temperature ingredients when preparing the batter and buttercream.
- You can substitute sour cream with Greek yogurt if preferred for a slight tanginess.
- If fresh churros are unavailable, frozen churros work well after thawing and warming slightly.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Bring to room temperature before serving.
- Salted caramel sauce adds a wonderful contrast to the sweet cinnamon flavor but can be omitted for a simpler cupcake.
