What are churro cupcakes?

Churro Cupcakes are soft vanilla cupcakes topped with cinnamon cream cheese frosting and coated with cinnamon sugar. They capture the sweet, warm flavor of churros in cupcake form.

What is a churro cake?

A churro cake is a baked dessert inspired by churros. It usually includes cinnamon, vanilla, and sugar, and it often has a frosting or topping that gives it that familiar churro style flavor.

What is the best cupcake flavor?

The best cupcake flavor depends on the moment, but cinnamon vanilla is always a strong choice. Churro Cupcakes stand out because they taste cozy, festive, and a little nostalgic all at once.

What is a churro dessert?

A churro dessert is any sweet treat inspired by churros. It usually features cinnamon sugar and a warm, bakery style flavor. Churro cupcakes, churro bars, and churro cakes all fall into that category.

Churro Cupcakes Recipe That Feels Amazing and Easy

Description

Churro Cupcakes are soft vanilla cupcakes topped with cinnamon cream cheese frosting and finished with a generous coating of cinnamon sugar. They bring all the cozy flavor of a classic churro into a fun cupcake form that fits perfectly on a Cinco de Mayo dessert table or any festive spread.

Ingredients

Scale

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

2 cups granulated sugar

1 cup canola oil

2 teaspoons vanilla extract

1 cup sour cream or plain Greek yogurt

1 cup unsalted butter, softened

12 ounces cream cheese, softened

6 cups powdered sugar

2 teaspoons cinnamon

Cinnamon-sugar mixture for topping

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Instructions

1. Whisk together the flour, baking powder, baking soda, and salt.

2. Beat the eggs and sugar until pale, thick, and creamy, about 2 minutes.

3. Mix in the oil and vanilla until combined.

4. Blend in the sour cream, then add the dry ingredients and stir only until the batter is smooth.

5. Divide the batter among 24 lined regular muffin cups, filling each about two-thirds full.

6. Bake at 350°F for 18 to 23 minutes, then let the cupcakes cool completely.

7. For the frosting, beat the butter, cream cheese, and vanilla until smooth.

8. Add the powdered sugar and cinnamon, mix until fully incorporated, then beat a bit longer to make the frosting lighter.

9. Pipe or spread the frosting onto the cooled cupcakes and finish with a generous coating of cinnamon sugar.

Notes

Use room-temperature butter and cream cheese so the frosting blends smoothly and holds the right texture.

Beat the eggs and sugar well at the start for a lighter cupcake texture.

Measure flour by spooning it into the cup and leveling it off instead of scooping.

After adding the dry ingredients, mix only until combined to avoid a dense crumb.

Fill cupcake liners about two-thirds full so they bake evenly without overflowing.

A piping bag gives the neatest finish, but a sturdy zip-top bag with the corner cut works too.

These can be made the night before serving.

Cake flour can be used in place of all-purpose flour.

A gluten-free 1:1 flour blend has also worked successfully for at least one reader.

Optional variations include adding cinnamon to the batter, making the base chocolate, filling the centers with extra frosting, swapping in buttercream frosting, decorating with cinnamon sticks, or skipping frosting and using melted butter plus cinnamon sugar instead.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cupcake
Calories: 458
Sugar: 47 g
Sodium: 189 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0.3 g
Carbohydrates: 58 g
Fiber: 0.4 g
Protein: 3 g
Cholesterol: 61 mg