Churro Cupcakes

Why You’ll Love This Recipe

Churro Cupcakes bring the irresistible flavor of classic churros into a soft, cinnamon-spiced cupcake topped with a swirl of cinnamon buttercream. With a tender crumb and a sweet sugar-cinnamon finish, they’re perfect for parties, celebrations, or just a fun twist on a favorite fair treat. These cupcakes are easy to make and deliver a bakery-quality experience with every bite.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursugarunsalted buttereggsvanilla extractbaking powdersaltground cinnamonsour creammilk

For the cinnamon buttercream:
unsalted butterpowdered sugarmilkvanilla extractground cinnamon

For topping:
granulated sugarground cinnamon

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

Alternate adding the dry ingredients and a mixture of milk and sour cream into the wet ingredients, beginning and ending with the dry mix. Mix just until combined.

Scoop the batter into the cupcake liners, filling each about 2/3 full.

Bake for 18–20 minutes or until a toothpick inserted comes out clean.

Cool the cupcakes completely before frosting.

To make the cinnamon buttercream, beat softened butter until smooth, then gradually add powdered sugar, vanilla, cinnamon, and milk. Beat until light and fluffy.

Pipe or spread the frosting onto cooled cupcakes and sprinkle with a cinnamon-sugar mixture for a churro-inspired finish.

Servings and timing

This recipe yields 12 cupcakes.Preparation time: 20 minutesBaking time: 18–20 minutesCooling and frosting time: 30 minutesTotal time: 70 minutes

Variations

Fill the cupcakes with dulce de leche or cinnamon cream for a surprise center.

Top with mini churros or a drizzle of caramel sauce for extra flair.

Swap sour cream with Greek yogurt for a slight tang.

Add a hint of nutmeg or cloves for extra warmth.

Make mini cupcakes for bite-sized treats.

storage/reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Bring to room temperature before serving for best texture.To freeze, wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw and frost before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, bake them a day ahead and frost before serving.

Can I use store-bought frosting?

Yes, but homemade cinnamon buttercream gives the best flavor.

Are they very sweet?

They have a balanced sweetness with cinnamon warmth and creamy frosting.

Can I double the recipe?

Absolutely, just scale ingredients and use two muffin tins.

What if I don’t have sour cream?

You can substitute Greek yogurt or buttermilk.

How do I make them taste more like churros?

The cinnamon-sugar topping gives a classic churro vibe. Adding a caramel center also helps.

Can I use cake flour?

Yes, for an even softer texture.

Can I skip the frosting?

Yes, they’re still delicious with just a cinnamon-sugar dusting.

Do they need to be refrigerated?

Only if frosted and stored for more than two days.

What kind of cinnamon should I use?

Ground cassia cinnamon provides a warm, familiar flavor.

Conclusion

Churro Cupcakes are the ultimate fusion of comfort and creativity, combining the nostalgic taste of churros with the softness of a cupcake. Whether for a festive gathering or a casual dessert, these cupcakes are sure to delight with their warm cinnamon spice, fluffy texture, and sweet frosting finish. Try them once, and you’ll crave them again and again.

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