Print

Churro Cupcakes with Cinnamon Cream Cheese Frosting

A hand holds a bitten churro cupcake showing the moist interior and cinnamon-dusted frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create these moist, cinnamon-spiced churro cupcakes topped with tangy cream cheese frosting and a crisp cinnamon sugar finish. This recipe brings the classic fairground flavor to your home kitchen.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • For the Topping: 1/3 cup granulated sugar
  • For the Topping: 1 teaspoon ground cinnamon
  • For the Frosting: 8 ounces cream cheese, softened
  • For the Frosting: 1/2 cup unsalted butter, softened
  • For the Frosting: 3 cups powdered sugar
  • For the Frosting: 1 teaspoon vanilla extract
  • For the Frosting: 1 tablespoon milk (or more, as needed)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fill the prepared cupcake liners about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. Prepare the cinnamon sugar topping: In a small, shallow bowl, mix the 1/3 cup granulated sugar and 1 teaspoon of ground cinnamon. Once the cupcakes are cool, dip the tops lightly into the cinnamon sugar mixture.
  9. Prepare the cinnamon cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter until smooth.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase the speed to medium and beat until smooth.
  11. Beat in the vanilla extract and 1 tablespoon of milk. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
  13. For an extra touch, sprinkle a small amount of the reserved cinnamon sugar over the frosting.

Notes

  • For a more authentic churro flavor, you can lightly brush the tops of the warm cupcakes with melted butter before dipping them into the cinnamon sugar mixture.
  • If you want a richer flavor in the cake, substitute 1/4 cup of the milk with sour cream.
  • You can use a stand mixer or a hand mixer for the best results when creaming the butter and sugar for the cake and the frosting.

Nutrition

Find it online: https://www.unfoldrecipes.com/churro-cupcakes-recipe/