Churro Cupcakes

Why You’ll Love This Recipe

Churro Cupcakes bring the beloved flavor of cinnamon-sugar churros into a soft, moist cupcake form. With a tender vanilla-cinnamon base, a swirl of creamy cinnamon frosting, and a dusting of cinnamon sugar on top, these cupcakes are perfect for parties, fiestas, or any time you’re craving a sweet treat with a fun twist on a classic dessert.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourgranulated sugareggsbaking powderground cinnamonsaltunsalted buttermilkvegetable oilvanilla extractsour creamunsalted butter (for frosting)powdered sugar (for frosting)heavy cream (for frosting)cinnamon-sugar mixture (for topping)

directions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.

In another bowl, beat together the sugar, eggs, oil, vanilla extract, sour cream, and buttermilk until smooth.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

To make the frosting, beat the butter until creamy. Gradually add powdered sugar, followed by cinnamon and vanilla. Add heavy cream as needed to reach your desired consistency.

Pipe the frosting onto the cooled cupcakes in a swirl to resemble a churro.

Sprinkle the tops generously with cinnamon-sugar mixture.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18-20 minutesCooling and decorating time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Add a dollop of dulce de leche or caramel inside the cupcakes for a gooey surprise.

Top with a mini churro for extra flair.

Use brown butter in the frosting for a richer, nuttier taste.

Add a pinch of cayenne to the batter for a spicy twist.

storage/reheating

Store Churro Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.For longer storage, freeze unfrosted cupcakes for up to 2 months.To enjoy them warm, microwave briefly without frosting, or let them come to room temperature before serving.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will result in a softer texture—just adjust the measurement slightly (1 cup AP flour = 1 cup plus 2 tablespoons cake flour).

Do I have to use sour cream?

Sour cream adds moisture, but plain Greek yogurt is a good substitute.

How can I make these gluten-free?

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Can I skip the frosting?

Yes, you can dust the cupcakes with cinnamon sugar and enjoy them plain for a simpler version.

Why are my cupcakes dense?

Overmixing the batter can lead to dense cupcakes—mix until ingredients are just combined.

Can I double the recipe?

Absolutely, this recipe scales well for larger batches.

What piping tip is best for the frosting?

A large star tip works great for creating churro-like swirls.

How do I add a filling?

Use a piping bag with a narrow tip to inject dulce de leche or jam into the center after baking.

Can I use store-bought frosting?

Yes, but homemade cinnamon frosting enhances the churro flavor.

Are these kid-friendly?

Very much so—kids love the sweet, spiced flavor and fun appearance.

Conclusion

Churro Cupcakes are a festive fusion of classic fairground flavor and bakery-style elegance. With their tender crumb, cinnamon warmth, and creamy topping, they’re a guaranteed hit for any occasion. Make a batch and enjoy a churro experience in every bite—no frying required!

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