Churro Cupcakes
Bring the irresistible flavors of a classic churro to your dessert table with these delightful Churro Cupcakes! These scrumptiously soft cupcakes are infused with warm cinnamon and a hint of vanilla, perfectly capturing the essence of your favorite carnival treat. Topped with a velvety cinnamon buttercream frosting that’s both light and decadent, each bite is a heavenly combination of sweet, spiced, and buttery goodness. Easy to make with a prep time of just 20 minutes, these cupcakes are baked to perfection in under an hour, making them an ideal treat for parties, family gatherings, or a fun weeknight indulgence. For an added touch of flair, garnish them with a dusting of cinnamon-sugar or tiny churro bites for the ultimate dessert experience. These Churro Cupcakes are a must-try for lovers of cinnamon desserts and bake sale standouts!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (room temperature)
- 2 Eggs
- 0.5 cups Whole milk
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 1.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Heavy cream
- 2 cups Powdered sugar
- 1 teaspoon Ground cinnamon (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Reduce the mixer to low speed and alternately add the dry ingredients and milk in three batches, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. Beat the butter on medium speed until smooth and creamy, then gradually add the powdered sugar, cinnamon, and heavy cream. Mix on high speed until the frosting is fluffy and well combined.
Once the cupcakes are completely cool, frost them using a piping bag with your desired tip or a spatula.
Optional: Dust with additional cinnamon-sugar or garnish with small churro bites for added flair. Serve and enjoy!
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 542.3 g | 197% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 392.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
