Description
Churro Cupcakes are a fun twist on the classic treat, combining cinnamon-sugar churro flavor with fluffy vanilla cupcakes and a swirl of cinnamon buttercream frosting.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
- For the frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. While warm, mix 1/4 cup sugar and 1 tsp cinnamon and sprinkle over tops.
- To make frosting, beat butter until creamy. Add powdered sugar, cinnamon, vanilla, and cream; beat until fluffy.
- Once cupcakes are cool, frost with cinnamon buttercream using a piping bag or spatula.
Notes
- Top with mini churros or a drizzle of caramel for added flair.
- Store frosted cupcakes in an airtight container for up to 2 days at room temperature.
- You can make the cupcakes a day ahead and frost before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg