Churro Cupcakes

Why Make This Recipe

Churro Cupcakes are a fun twist on the traditional churro. They combine the fluffy texture of cupcakes with the sweet, spicy flavor of churros. Perfect for parties or just a special treat, these cupcakes are sure to impress. They feel festive and are a delightful way to celebrate events like Cinco de Mayo or any gathering with friends and family.

How to Make Churro Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup granulated sugar (for coating)
• 1 tablespoon cinnamon (for coating)
• 1 cup unsalted butter (for frosting)
• 4 cups powdered sugar
• 2 teaspoons cinnamon
• 2 tablespoons milk (for frosting)

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients, alternating with the milk until just combined.
5. Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the cupcakes cool completely.
7. For the coating, mix the granulated sugar and cinnamon in a bowl. Brush the cooled cupcakes with melted butter and roll them in the cinnamon-sugar mixture.
8. For the frosting, beat the butter until creamy, then gradually add powdered sugar and cinnamon, mixing until smooth. Add milk until the desired consistency is reached, then frost the cupcakes.
9. Serve and enjoy your Churro Cupcakes at your Cinco de Mayo celebration!

How to Serve Churro Cupcakes

Serve Churro Cupcakes at room temperature. They are delicious on their own but can also be paired with a scoop of vanilla ice cream or drizzled with chocolate sauce for extra indulgence. They make a great addition to any dessert table.

How to Store Churro Cupcakes

Keep Churro Cupcakes in an airtight container at room temperature for up to three days. If you need to store them longer, place them in the refrigerator, but bring them back to room temperature before serving for the best flavor and texture.

Tips to Make Churro Cupcakes

• Make sure your butter is softened to room temperature for better mixing.
• Don’t overmix the batter to keep the cupcakes light and fluffy.
• For a fun touch, add mini chocolate chips or caramel pieces to the batter.

Variation

You can try a chocolate version of these cupcakes by adding cocoa powder to the batter instead of some of the flour. This will give a rich chocolatey flavor while still maintaining the churro essence.

FAQs

Can I make these cupcakes ahead of time?
Yes, you can bake and cool the cupcakes a day in advance. Frost them just before serving to keep the frosting fresh.

Can I freeze these cupcakes?
Yes, you can freeze the baked and cooled cupcakes. Wrap them tightly in plastic wrap and store them in the freezer for up to two months. Thaw them at room temperature before enjoying.

Can I replace the butter with oil?
You can use vegetable oil instead of butter, but the cupcakes will have a different texture. Butter gives a richer flavor and makes them fluffier.

Churro Cupcakes

Delicious cupcakes combining the fluffy texture of cake with the sweet, spicy flavor of traditional churros, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Dessert, Pastry

Cuisine: American, Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 teaspoon cinnamon
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk

For Coating

• 0.5 cup granulated sugar for coating
• 1 tablespoon cinnamon for coating

For the Frosting

• 1 cup unsalted butter
• 4 cups powdered sugar
• 2 teaspoons cinnamon
• 2 tablespoons milk for frosting

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients, alternating with the milk until just combined.

Baking

1. Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
2. Let the cupcakes cool completely.

Coating and Frosting

1. For the coating, mix the granulated sugar and cinnamon in a bowl. Brush the cooled cupcakes with melted butter and roll them in the cinnamon-sugar mixture.
2. For the frosting, beat the butter until creamy, then gradually add powdered sugar and cinnamon, mixing until smooth. Add milk until the desired consistency is reached, then frost the cupcakes.

Notes

Serve Churro Cupcakes at room temperature. They can be paired with a scoop of vanilla ice cream or drizzled with chocolate sauce for extra indulgence. Make sure your butter is softened to room temperature for better mixing. Don’t overmix the batter to keep the cupcakes light and fluffy. For a fun touch, add mini chocolate chips or caramel pieces to the batter.