5 from 51 votes
Churro Cupcakes
Churro Cupcakes combine cinnamon-spiced cupcake batter with a cream cheese and butter frosting lightly flavored with cinnamon. The cupcakes are topped with a cinnamon sugar mixture and mini churros, creating a sweet treat inspired by traditional churros. The cupcakes are moist and tender, with a smooth, spiced frosting and crunchy sugary topping that adds texture and familiar flavors.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
16
cupcakes
Calories:
389 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 cupcakes
Amount Per Serving
Calories 389
% 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.