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Homemade churro cupcakes with cinnamon sugar frosting on a white kitchen counter
Emily Nelson

Churro Cupcakes

Soft and fluffy churro cupcakes topped with creamy cinnamon cream cheese frosting and dusted with cinnamon sugar — a sweet twist on the classic Mexican dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Mexican-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1½ teaspoon baking powder
Frosting
  • ½ cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1½ cups powdered sugar sifted
  • cinnamon sugar for topping

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Whisk
  • Piping bag with star tip
  • Wire cooling rack
  • Rubber spatula
  • Sifter

Method
 

  1. Mix wet and dry ingredients in separate bowls, then combine until smooth.
  2. Fill cupcake liners halfway and add a sprinkle of cinnamon sugar.
  3. Sprinkle more cinnamon sugar on top of batter.
  4. Bake at 350°F (175°C) for 18–22 minutes until golden.
  5. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack.
  6. Beat butter, cream cheese, and powdered sugar until fluffy.
  7. Pipe frosting onto cooled cupcakes using a star tip.
  8. Finish with a final dusting of cinnamon sugar.

Notes

For extra churro flavor, brush the warm cupcakes with melted butter before dusting with cinnamon sugar.