These softly spiced churro cupcakes with cinnamon cream cheese frosting taste just like churros in cupcake form!
The sponge is super rich and moist, with just the right amount of cinnamon spice to keep things interesting.
And that cream cheese frosting is too good for words. It’s tangy, sweet, and fantastically warm.
Top them with churro bites, and they’ll vanish in seconds!
Why You’ll Love These Churro Cupcakes
Fuss-Free Churro Flavor: If you’re a churro lover but don’t like the idea of hot oil, these cupcakes are the next best thing!
Effortlessly Impressive: With a simple piping tip and some cinnamon sugar on top, these look like they came from a bakery! Add a caramel drizzle, and they’ll be even more Insta-worthy.
Make Them Your Own: Feel free to add the frosting to chocolate cupcakes or to use a boxed cake mix for convenience. You could also try white chocolate chips or a tasty chocolate ganache filling.
Ingredients
- All-Purpose Flour – Provides structure and texture to the cupcakes.
- Baking Powder & Baking Soda – The leavening agents that help the cupcakes rise
- Salt, Cinnamon, & Vanilla – This trio ensures every bite is perfectly balanced, deliciously spiced, and wonderfully warm.
- Whole Milk, Sour Cream, & Heavy Cream – The milk and sour cream bring moisture and richness to the sponge. The cream is to make the frosting smooth and creamy.
- Unsalted Butter – For richness and to create a soft, fluffy texture in the sponge and frosting.
- Granulated & Powdered Sugar – Sweetens the cupcakes and the frosting, respectively.
- Large Eggs – Bind the ingredients together and help with leavening.
- Full-Fat Cream Cheese – The tangy, creamy base for the frosting.
How to Make Churro Cupcakes
Before you start, the key thing to remember is that the cupcakes must be cool before adding the frosting.
So be sure to start early if you need them for a party!
1. PREP: Set the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. COMBINE: In a medium bowl, sift the flour, baking powder, baking soda, salt, and cinnamon. Blend the vanilla, milk, and sour cream in a measuring glass until smooth.
3. CREAM: Beat the butter and sugar until light and fluffy, then mix in the eggs.
4. MIX: Alternate adding the flour and milk mixtures and stir gently until just combined.
5. BAKE: Divide batter evenly among muffin cups and bake for 18-22 minutes.
6. BEAT: Beat the cream cheese and butter until smooth, then mix in the powdered sugar, vanilla, and cinnamon. Add cream if needed.
7. FROST: Decorate the cooled cupcakes with the frosting, sprinkle with cinnamon sugar, then chill until ready to serve.
Tips For the Best Churro Cupcakes
If you’re nervous about making cupcakes from scratch, don’t be!
The trick is to mix the butter and sugar with a mixer, then stir the rest by hand. That way, you don’t have to worry about overmixing!
Other than that, here are a few handy tips to keep in mind:
- Use room temperature ingredients. Get everything you need out of the fridge about 30 minutes before you start. This helps with blending.
- Add more cinnamon sugar. For a fun flavor boost, add 1/3 of the batter to the cup, sprinkle 1-2 teaspoons of cinnamon sugar over, and top with the rest of the batter.
- Don’t overfill. Fill the cupcake liners only 2/3 to 3/4 full to prevent the batter from overflowing during baking.
- Use brick cream cheese. The frosting won’t thicken properly without full-fat cream cheese sold in blocks/bricks. So don’t use spreadable cream cheese.
- Chill before piping. Refrigerate the cream cheese frosting for 30-60 minutes to stiffen it up before piping it onto cupcakes.
- Garnish. Top each frosted cupcake with a small piece of churro, cinnamon sticks, or a drizzle of caramel sauce.
- Variations. Add chocolate chips to the batter, fill the cupcakes with chocolate ganache or dulce de leche, or make chocolate cupcakes instead.
- Make minis! Divide the batter into mini cupcake liners and bake at 350°F for 10-12 minutes.
How to Store
Want to make these ahead? You can! Just don’t frost them yet.
To Make Ahead: Bake and cool the cupcakes and make the frosting. Place each in separate containers and store in the fridge for 1-2 days. Warm the frosting to room temperature when ready to serve, then decorate and enjoy.
To Store: Store leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best taste and texture.
To Freeze: Place cooled, unfrosted churro cupcakes in an airtight, freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight, then frost with freshly made frosting.
Note: I don’t recommend freezing the frosting because cream cheese can turn watery after thawing.
More Cinnamon-Infused Treats You’ll Love
Baked Apple Slices
Cinnamon Muffins
Cinnamon Roll Waffles
Cinnamon Cookies
Pumpkin Cupcakes
Churro Cupcakes with Cinnamon Cream Cheese Frosting
12
servings15
minutes20
minutes471
kcalThese spiced churro cupcakes with cinnamon cream cheese frosting taste just like churros in cupcake form! They’re tangy, sweet, and fantastically warm.
Ingredients
- Churro Cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1/3 cup whole milk, at room temperature
1/2 cup sour cream
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
- Cinnamon Cream Cheese Frosting
1 (8 ounce) brick full-fat cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1-2 tablespoons heavy cream, if needed
cinnamon sugar, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°F) and line a 12-cup muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, salt, and 1 tablespoon of cinnamon. In a measuring glass, blend the vanilla, whole milk, and sour cream until smooth. Set both aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, alternate adding the flour and milk mixtures in three additions, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- When the cupcakes are cool, make the frosting. Beat the cream cheese and butter in a large bowl until smooth and creamy. Scrape the bottom and sides and beat again to ensure it’s lump-free.
- Gradually mix in the powdered sugar, 1/2 cup at a time, until incorporated. Add the vanilla and cinnamon and beat until fluffy. If the frosting is too thick, add the heavy cream 1 teaspoon at a time until the desired consistency is reached.
- Pipe or spread the cinnamon cream cheese frosting onto the cooled cupcakes. Sprinkle with cinnamon sugar, and enjoy!
Notes
- Don’t overfill. Fill the cupcake liners only 2/3 to 3/4 full to prevent the batter from overflowing during baking.
- Use brick cream cheese. The frosting won’t thicken properly without full-fat cream cheese sold in blocks/bricks. So don’t use spreadable cream cheese.
