Churro Cupcakes
User Reviews
5
Churro Cupcakes
Description
These Churro Cupcakes feature a cinnamon and brown sugar mixture folded into a buttery vanilla cupcake batter. After baking, the cupcakes have a sweet cinnamon flavor resembling the traditional churro. The creamy butter frosting is generously applied, balanced with vanilla and a hint of salt to complement the cinnamon warmth. The optional cinnamon-sugar dusting on top adds a finishing touch reminiscent of the fried churro coating.
They are ideal served as a dessert or snack, providing a cozy cinnamon sweetness alongside a smooth frosting. The recipe makes 24 cupcakes, suitable for sharing or parties.
The topping can be homemade small churros for authenticity or simply a cinnamon-sugar sprinkle for ease. This flexibility lets you customize the presentation and flavor intensity.
Ingredients
For the Cupcakes
- ¾ cup brown sugar packed, 165 g
- 2 teaspoons ground cinnamon
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup butter at room temperature, unsalted, 150 g
- 1 ¾ cups granulated sugar 350 g
- 2 large egg at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup milk 310 g
For the Creamy Butter Frosting
- 1 cup butter at room temperature, unsalted, 227 g
- 1 teaspoon vanilla extract
- salt dash
- 8 cups powdered sugar 960 g
- ¼ cup whipping cream plus 2-3 tablespoons
Instructions
- Make the Cupcakes
- Line 24 muffin cups with paper back cups
- In a small bowl stir together brown sugar and cinnamon. Set aside.
- In a medium bowl stir together flour, baking powder, and salt.
- Preheat oven to 350 F (180 C) degrees.
- In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
- Gradually add granulated sugar, about ¼ cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
- Beat on medium speed about 2 minutes more or until light and fluffy.
- Add eggs, one at a time, beating well after each addition until combined. Add the vanilla and mix to incorporate.
- Alternately add the flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (note: batter may look curdled but at the end it will blend well).
- Spoon about 2 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
- Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
- Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
- Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
- Make the Frosting
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in 1 teaspoon vanilla and a dash of salt.
- Gradually add 4 cups powdered sugar, beating until combined.
- Beat in ¼ cup whipping cream.
- Beat in 4 cups additional powdered sugar. Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffily and reaches spreading (or piping) consistency.
- Makes 4 cups.
Notes
- Small churros can be made and placed on top for an authentic churro texture and flavor.
- If not making churros, sprinkle the frosting with cinnamon and sugar for a similar effect.
- The recipe yields 24 cupcakes, suitable for large gatherings or sharing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 419kcal | 21% |
| Carbohydrates | 87g | 29% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 115mg | 5% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 77g | 154% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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