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Churro Cupcakes

These Churro Cupcakes take your favorite Mexican dessert and puts it in cupcake form. With Cinnamon-Sugar swirls and sweet buttery frosting, these cupcakes are sure to be a new favorite!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 24 cupcakes
Calories: 419 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes
  • ¾ cup (165 g) packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 ½ cups (312.5 g) all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup (150 g) unsalted butter at room temperature
  • 1 ¾ cups (350 g) granulated sugar
  • 2 large eggs at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cup (310 g) milk
For the Creamy Butter Frosting
  • 1 cup (227 g) unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • Dash of Salt
  • 8 cups (960 g) powdered sugar
  • ¼ cup whipping cream plus 2-3 tablespoons

Instructions

    Cup of Yum
  1. Make the Cupcakes
  2. Line 24 muffin cups with paper back cups
  3. In a small bowl stir together brown sugar and cinnamon. Set aside.
  4. In a medium bowl stir together flour, baking powder, and salt.
  5. Preheat oven to 350 F (180 C) degrees.
  6. In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
  7. Gradually add granulated sugar, about ¼ cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
  8. Beat on medium speed about 2 minutes more or until light and fluffy.
  9. Add eggs, one at a time, beating well after each addition until combined. Add the vanilla and mix to incorporate.
  10. 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).
  11. 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.
  12. Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
  13. Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
  14. Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
  15. Make the Frosting
  16. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  17. Beat in 1 teaspoon vanilla and a dash of salt.
  18. Gradually add 4 cups powdered sugar, beating until combined.
  19. Beat in ¼ cup whipping cream.
  20. 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.
  21. Makes 4 cups.

Notes

  • For the topping you can buy or make your own small sized churros. But if you don't feel like doing the extra work, you can sprinkle the frosting with a mixture of cinnamon & sugar. Either way, they will taste amazing!

Nutrition Information

Serving 1cupcake Calories 419kcal (21%) Carbohydrates 87g (29%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 3g (15%) Monounsaturated Fat 2g Cholesterol 29mg (10%) Sodium 115mg (5%) Potassium 18mg (1%) Fiber 1g (4%) Sugar 77g (154%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 419

% 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.