Name: Churro Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) melted butter, cooled; 1 cup milk; 1 large egg; 1 teaspoon pure vanilla extract; Cinnamon sugar, for sprinkling; 1 (8-ounce) block cream cheese, softened; 4 tablespoons butter, softened; 3 cups powdered sugar; 1/2 teaspoon ground cinnamon; 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; Pinch of kosher salt; Cinnamon sugar, for topping; Churros, for garnish

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon kosher salt

3/4 cup (1 1/2 sticks) melted butter, cooled

1 cup milk

1 large egg

1 teaspoon pure vanilla extract

Cinnamon sugar, for sprinkling

1 (8-oz.) block cream cheese, softened

4 tablespoons butter, softened

3 cups powdered sugar

1/2 teaspoon ground cinnamon

2 tablespoons heavy cream

Pinch of kosher salt

Cinnamon sugar, for topping

Mini churros, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two muffin tins with 15 cupcake liners.

Step 2: In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and kosher salt until well combined.

Step 3: In a separate medium bowl, whisk melted butter, milk, egg, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and gently mix until just combined; avoid overmixing.

Step 4: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Sprinkle the tops with cinnamon sugar.

Step 5: Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cupcakes cool completely in the tins.

Step 6: To make the frosting, beat softened cream cheese and butter in a large bowl with a hand mixer until smooth and creamy.

Step 7: Gradually add powdered sugar and ground cinnamon, beating until smooth with no lumps. Add heavy cream, additional vanilla if desired, and a pinch of kosher salt. Beat until combined and the frosting reaches a pipeable consistency. If it’s too thick, add heavy cream one tablespoon at a time.

Step 8: Transfer the frosting to a piping bag fitted with a large open star tip. Pipe swirls of frosting onto each cooled cupcake.

Step 9: Sprinkle cinnamon sugar over the frosting and finish by topping each cupcake with a mini churro for a charming garnish.

Tips & Variations

For extra churro flavor, add a pinch of nutmeg or a splash of orange zest to the batter.

Use store-bought mini churros for convenience, or make homemade churros to top the cupcakes.

If you prefer a lighter frosting, reduce the amount of cream cheese and substitute half with whipped buttercream.

To keep cinnamon sugar from melting on the cupcakes, sprinkle it just before serving.

Storage

Store churro cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best texture. Leftover frosting can be refrigerated and lightly whipped before use. Avoid storing with churro garnish on top; add fresh churros just before serving to keep them crispy.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to achieve similar texture and rise. Baking times should remain similar but watch for doneness.

How can I make mini churros at home for the topping?

Prepare a simple choux pastry dough piped into small strips and fry until golden brown. Toss with cinnamon sugar immediately after frying. There are many easy recipes online for homemade churros perfect for this garnish.