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
Scale
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.
