Churro Cupcakes
User Reviews
5.0
51 reviews
Excellent
Churro Cupcakes
Report
A vanilla and cinnamon sugar cupcake is topped with cream cheese frosting and homemade churros!
Share:
Ingredients
For the cupcakes:
- 1/2 cup plain greek yogurt at room temperature
- 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 unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the frosting:
- 10 tablespoons unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 1 teaspoon pure vanilla extract
- 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
Add to Shopping List
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
- Nutritional information does not include churros.
- You can prep the cupcakes up to 2 days in advance and store them in the refrigerator. Bring them to room temperature for at least 30 minutes prior to serving. We recommend waiting to top them with the mini churros until just before serving. If you store them in the refrigerator with the mini churros, the churros will get soggy.
Nutrition Information
Show Details
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: 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
Other Recipes
You'll Also Love
