I love creating churro cupcakes with a moist vanilla base and a rich cinnamon cream cheese frosting. The blend of all-purpose flour, unsalted butter, eggs, and a cinnamon sugar topping offers an enticing mix of textures and flavors. Every bite of these cupcakes captivates me with its delightful twist on a classic treat.

Jump to Recipe

I’m super excited to share my take on Churro Cupcakes that will blow your mind! I’ve been obsessed with these cupcakes ever since I discovered how well the classic churro flavor fits into a cupcake.

I start by mixing 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and a pinch of salt with 1/2 cup unsalted butter, then add 2 large eggs and 2 teaspoons vanilla extract. I fold in 1/2 cup whole milk until the batter is just right.

Once baked, these moist vanilla cupcakes get a twist by being topped with cinnamon cream cheese frosting made from 8 oz cream cheese, 1/2 cup more unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract and just 1/2 teaspoon ground cinnamon. I then finish them off with a sprinkle of the crunchy topping made by mixing 1/2 cup granulated sugar with 2 teaspoons ground cinnamon.

If you’re into easy cinnamon cupcake recipes and fun cupcake flavors, you’re gonna love this unique treat!

Why I Like this Recipe

I really love this recipe cuz it reminds me of my favorite churros while being a cupcake, and that’s kinda cool. First, the cupcakes are super moist and have this perfect vanilla taste with a kick of cinnamon that makes it extra special. Second, the cream cheese frosting is so creamy and rich it practically melts in your mouth, even if you mess up a bit on the mixing. Third, the cinnamon sugar topping gives it a fun crunch and an extra burst of sweet spice that I can’t get enough of. Lastly, it’s just awesome for any day – whether I’m celebrating Taco Tuesday or just need a pick-me-up, these cupcakes always hit the spot.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Carbs heavy, provides structure for cupcakes, and is a base ingredient.
Granulated sugar: Makes it super sweet, but adds extra simple carbs; not very healthy.
Unsalted butter: Adds rich flavor and moisture, though it’s high in saturated fat.
Eggs: Provide protein and help bind ingredients together for the perfect texture.
Vanilla extract: Boosts aroma and adds a hint of natural sweetness to the mix.
Cinnamon: Gives a warm spice, enhances churro vibe and overall flavor twist.
Cream cheese: For a tangy, creamy frosting that contrasts the sweet cupcake base perfectly.
Whole milk: Contributes richness and moisture, also a modest source of calcium.

Ingredient Quantities

1 1/4 cups all purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs (at room temp)

2 teaspoons vanilla extract

1/2 cup whole milk

For the cinnamon sugar topping: 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon

For the cinnamon cream cheese frosting: 8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a cupcake pan with liners.

2. In a medium bowl, whisk together 1 1/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

3. In a large bowl, beat 1/2 cup softened butter until creamy, then add 2 large eggs one at a time along with 2 teaspoons vanilla extract, mixing well after each addition.

4. Gradually add the dry ingredients to the butter mixture alternately with 1/2 cup whole milk, stirring until just combined, but dont overmix it.

5. Scoop the batter into the cupcake liners, filling them about 2/3 full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

6. Remove cupcakes from the oven and let them cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

7. For the cinnamon cream cheese frosting, beat 8 oz softened cream cheese and 1/2 cup softened butter until fluffy.

8. Gradually mix in 3 cups sifted powdered sugar along with 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until the frosting is smooth.

9. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a knife or a piping bag.

10. Finally, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon and sprinkle this cinnamon sugar blend generously over the frosted cupcakes. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cupcake pan and liners
3. Medium bowl with whisk
4. Large bowl
5. Electric hand mixer
6. Measuring cups and spoons
7. Spatula
8. Wire cooling rack
9. Piping bag or knife (for frosting)
10. Sifter (for powdered sugar)
11. Toothpick (to check doneness)

FAQ

Q: How can I tell when the cupcakes are done?

A: Just poke a toothpick in the center. If it comes out pretty clean, they are done. They might look a little underdone on top but they finish cooking as they cool.

Q: Can I use a different kind of milk or substitute the whole milk?

A: Sure, you can try using 2% milk. Whole milk makes the cupcakes extra moist, but 2% works too if thats what you have on hand.

Q: Is it possible to make these gluten-free?

A: You can experiment by using a gluten-free all purpose flour blend. However, the texture might change a bit so it's a good idea to check your blend instructions.

Q: How long can the cupcakes be stored?

A: They keep well in an airtight container at room temp for up to 3 days. If you want them to last longer, you can pop them in the fridge.

Q: Can I make the frosting ahead of time?

A: Yeah, you can make the cream cheese frosting a day in advance. Just keep it chilled and let it come to room temp before using.

Churro Cupcakes Recipe Substitutions and Variations

Instead of all purpose flour, you can try a gluten free flour blend. Keep in mind that textures might vary a bit.
If you’re low on unsalted butter, you can replace it with coconut oil though it might add a subtle coconut flavor.
For whole milk, almond milk or any other non-dairy milk works tho the moisture content may slightly change the outcome.
Swap out cream cheese in the frosting for mascarpone cheese if you want a slightly milder tang and creamier texture.
You can substitute granulated sugar with coconut sugar in both the batter and the cinnamon sugar topping, but note the flavor might be a bit richer.

Pro Tips

1. Make sure your oven is at the right temp by using an oven thermometer; sometimes ovens can run a bit off and you don’t want your cupcakes to overcook or come out too soft.

2. Be careful not to overmix the batter once you add the dry ingredients; stir until just combined cause overmixing can make the cupcakes heavy and dense.

3. Always let your cupcakes cool completely on the rack before you frosti them, cause if they are even a bit warm your frosting might melt and get all runny.

4. If you got a piping bag, use it to frost the cupcakes evenly. It might take a few tries to get a clean look but it makes a big difference in presentation.