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Ultimate Churro Cupcakes with Cinnamon Cream Cheese Frosting and Crunchy Cinnamon Sugar Topping

Close-up of a single churro cupcake topped with cinnamon-sugar frosting and extra cinnamon-sugar sprinkles.
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Make these moist churro cupcakes that capture the flavor of your favorite fairground treat. You get a cinnamon-spiced cake base, tangy cream cheese frosting, and a crunchy cinnamon sugar finish.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • â…” cup milk
  • â…“ cup granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)
  • For Frosting: 8 oz cream cheese, softened
  • For Frosting: ½ cup unsalted butter, softened
  • For Frosting: 3 cups powdered sugar
  • For Frosting: 1 tsp vanilla extract
  • For Frosting: 1-2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the cinnamon sugar topping: Mix the â…“ cup of granulated sugar and 1 tsp of cinnamon in a shallow dish.
  9. Once the cupcakes are completely cool, dip the tops lightly into the cinnamon sugar mixture, pressing gently so the sugar adheres.
  10. Prepare the Cinnamon Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy. Add vanilla extract and 1 to 2 tablespoons of milk until you reach a smooth, spreadable consistency.
  12. Pipe or spread the cream cheese frosting onto the cooled, sugared cupcakes.
  13. For an extra touch, sprinkle a small amount of the reserved cinnamon sugar over the frosting before serving.

Notes

  • For an authentic churro flavor, you can brush the tops of the warm, baked cupcakes with melted butter before dipping them into the cinnamon sugar mixture.
  • If you want a bakery style cupcake, use a piping bag and star tip to apply the frosting.
  • You can make this recipe ahead; store unfrosted cupcakes in an airtight container at room temperature for up to two days. Frost just before serving.

Nutrition

Find it online: https://mdlatdmm.com/churro-cupcakes-recipe/