Churro Cupcakes
User Reviews
5
Churro Cupcakes
Description
Churro Cupcakes start with a batter featuring Greek yogurt, milk, all-purpose flour, ground cinnamon, baking powder, baking soda, salt, butter, granulated sugar, eggs, and vanilla extract. The combination yields warm cinnamon flavor within a moist, soft crumb. The batter is portioned into lined muffin pans and baked at 350°F until set and a toothpick comes out clean.
The frosting blends butter and cream cheese beaten together with vanilla extract, confectioners' sugar, and additional ground cinnamon, creating a sweet, creamy cinnamon topping. The cupcakes are completed with a sprinkle of cinnamon sugar and mini churros added on top before serving, providing a crunchy texture contrast and churro-inspired flavor.
These cupcakes serve well as a dessert or a sweet snack where churro flavors are desired in a handheld form. Their moist texture and rich frosting make them satisfying, and the topping evokes traditional churros without the frying process.
The cupcakes can be prepped up to two days ahead, refrigerated, and brought to room temperature before serving. It is recommended to add the mini churros just before serving to prevent sogginess. Nutritional info provided does not include the churro topping.
Ingredients
For the cupcakes:
- 1/2 cup yogurt at room temperature, plain, Greek
- 1/2 cup milk at room temperature
- 1 2/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup butter softened, unsalted
- 3/4 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract pure
For the frosting:
- 10 tablespoons butter at room temperature, unsalted
- 8 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract pure
- 4 cups confectioners' sugar
- 1 1/2 teaspoon ground cinnamon
For the cinnamon sugar:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- churros for topping
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.
- In a measuring cup, whisk together Greek yogurt and milk; set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs and vanilla. On low speed, alternate adding dry ingredients and yogurt/milk in three additions, beginning and ending with the dry ingredients. Beat just until incorporated.
- Divide the batter evenly between the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
- In a stand mixer fitted with the paddle attachment, combine butter, cream cheese and vanilla. Beat on medium speed until smooth, about 2 minutes.
- Add the confectioners' sugar and cinnamon. Beat on medium speed until smooth, about 2 to 3 minutes. Spoon frosting into piping bag and frost cupcakes.
To make the cinnamon sugar:
- In a small bowl, whisk together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle cinnamon sugar mixture over cupcakes, top with small bites of churros. Enjoy!
Notes
- You can prepare and refrigerate the cupcakes up to 2 days in advance; bring them to room temperature for at least 30 minutes before serving.
- Add the mini churros topping just before serving to maintain crispness, as refrigeration with churros causes sogginess.
- Nutritional information excludes the churro topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 170mg | 7% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 632IU | 13% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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