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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Course: Dessert

Cuisine: American, Mexican-Inspired

Prep Time: 15

Cook Time: 20

Cooling Time: 10

Total Time: 45

Servings: cupcakes

Calories: 310kcal

Author: Emily Nelson

Cost: $6–$8

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

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

Instructions

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

Nutrition