Churro Cupcakes

If you’re a fan of churros and cupcakes, then get ready to indulge in a delightful fusion that will satisfy your sweet tooth! Churro cupcakes are a whimsical take on the beloved Spanish treat, combining the soft, fluffy texture of a cupcake with the warm, cinnamon-sugar flavor of churros. Perfect for parties, special occasions, or just a cozy night in, these cupcakes will definitely be a hit. Let’s dive into the recipe and discover how to create these delicious treats from scratch!

The Upside of Churro Cupcakes

Churro cupcakes are not only visually appealing, but they also pack a punch in terms of flavor. Imagine biting into a soft cupcake that gives you the nostalgia of a fairground churro, complete with a creamy cinnamon frosting. Plus, they’re versatile! You can enjoy them plain, topped with caramel sauce for that extra indulgence, or even add a surprise filling if you’re feeling adventurous. The best part? They’re relatively easy to make, making them a perfect baking project for both beginners and seasoned bakers alike.

Ingredient Checklist

To whip up these delightful churro cupcakes, here’s what you will need:

• 2 cups all-purpose flour, spooned into a measuring cup and leveled off
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 sticks (1 cup) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 3 tablespoons unsalted butter, melted and cooled slightly
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• 8 oz full-fat, brick-style cream cheese, softened but still cool
• 1 stick (½ cup) unsalted butter, softened but still cool
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• Pinch of salt
• 4 to 5 cups confectioners’ sugar
• Caramel sauce, for drizzling (optional)

Essential Tools for Success

Before you start baking, gather these essential tools:

• Mixing Bowls: For combining your ingredients.
• Electric Mixer: To cream the butter and sugar until fluffy.
• Measuring Cups and Spoons: Accurate measurements are crucial for success.
• Cupcake Pan: To bake your cupcakes perfectly.
• Piping Bag: For frosting your cupcakes with precision.
• Cooling Rack: To allow your cupcakes to cool evenly.

Churro Cupcakes Made Stepwise

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to make removal easy.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this dry mixture aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.

Step 6: Fill the Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare Cinnamon Sugar Topping

While the cupcakes are baking, combine the melted butter, granulated sugar, and ground cinnamon in a small bowl. Set aside.

Step 8: Cool and Coat

Once the cupcakes are done baking, remove them from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack. While they are still warm, brush the tops with the melted butter and dip them into the cinnamon sugar mixture.

Step 9: Make the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and remaining butter until smooth. Add the vanilla extract, ground cinnamon, and a pinch of salt, mixing until incorporated. Gradually add the confectioners’ sugar, adjusting the amount to achieve your desired frosting consistency.

Step 10: Frost Your Cupcakes

Once the cupcakes are completely cool, use a piping bag to frost each cupcake with the cream cheese frosting.

Step 11: Add the Finishing Touch

For an extra special touch, drizzle some caramel sauce over the top of the frosted cupcakes.

In-Season Swaps

If you want to customize your churro cupcakes based on the season, consider these swaps:

• Pumpkin Spice: Add pumpkin puree and pumpkin pie spice to create a fall-inspired version.
• Chocolate Churro Cupcakes: Incorporate cocoa powder into the batter for a chocolatey twist.
• Fruit Fillings: Add a dollop of fruit preserves or compote in the center for a fruity surprise.
• Nutty Crunch: Mix in chopped nuts like pecans or almonds for added texture and flavor.

Recipe Notes & Chef’s Commentary

The churro cupcakes are best enjoyed fresh but can last for a few days when stored properly. Here are some tips to consider:

• For the fluffiest cupcakes, be careful not to overmix once you add the dry ingredients.
• Feel free to adjust the amount of cinnamon in both the cupcake batter and frosting to suit your taste.
• If you want to make these cupcakes ahead of time, bake and cool them completely, then freeze them without frosting. When ready to serve, thaw and frost.
• Consider trying different toppings, such as a drizzle of chocolate sauce or a sprinkle of crushed nuts.

Leftovers & Meal Prep

If you have leftover churro cupcakes, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer shelf life, though the texture may change slightly. For meal prep, consider baking a batch over the weekend to have sweet treats ready for the week ahead. Just be sure to frost them closer to when you plan to serve them for the best taste and presentation.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but be aware that it may change the texture slightly, making the cupcakes denser.

How can I make these cupcakes gluten-free?

To make gluten-free churro cupcakes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

What if I don’t have cream cheese for the frosting?

If you don’t have cream cheese, you can use a buttercream frosting instead. Just beat together softened butter, powdered sugar, milk, and vanilla until smooth.

Can I add a filling to these cupcakes?

Absolutely! You can create a small hole in the center of each cupcake after baking and fill it with dulce de leche or another filling of your choice for an extra surprise.

If you’re in the mood for more sweet treats, check out these delicious options:

Bring It to the Table

Now that you have your churro cupcakes ready, it’s time to share them with friends and family! Whether you’re hosting a gathering or just treating yourself, these cupcakes are sure to bring smiles all around. The aroma of cinnamon and sugar wafting through your kitchen will entice everyone, and the combination of soft cupcakes with creamy frosting will leave them wanting more. Enjoy every bite of these churro cupcakes, and don’t forget to share your creations online with friends! Happy baking!

Churro Cupcakes

Indulge in these delightful churro cupcakes that blend fluffy texture with warm cinnamon-sugar flavor!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Spanish

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour spooned into a measuring cup and leveled off
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 sticks unsalted butter softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 3 tablespoons unsalted butter melted and cooled slightly
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• 8 oz full-fat, brick-style cream cheese softened but still cool
• 1 stick unsalted butter softened but still cool
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 pinch salt
• 4 to 5 cups confectioners' sugar
• Caramel sauce for drizzling (optional)

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cupcake Pan
• Piping bag
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to make removal easy.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
6. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes are baking, combine the melted butter, granulated sugar, and ground cinnamon in a small bowl. Set aside.
8. Once the cupcakes are done baking, remove them from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack. While they are still warm, brush the tops with the melted butter and dip them into the cinnamon sugar mixture.
9. In a mixing bowl, beat the softened cream cheese and remaining butter until smooth. Add the vanilla extract, ground cinnamon, and a pinch of salt, mixing until incorporated. Gradually add the confectioners' sugar, adjusting the amount to achieve your desired frosting consistency.
10. Once the cupcakes are completely cool, use a piping bag to frost each cupcake with the cream cheese frosting.
11. For an extra special touch, drizzle some caramel sauce over the top of the frosted cupcakes.

Notes

• For the fluffiest cupcakes, be careful not to overmix once you add the dry ingredients.
• Feel free to adjust the amount of cinnamon in both the cupcake batter and frosting to suit your taste.
• If you want to make these cupcakes ahead of time, bake and cool them completely, then freeze them without frosting. When ready to serve, thaw and frost.