Description
These Churro Cupcakes are a delightful twist on the classic churro, featuring a cinnamon-infused cupcake base topped with creamy cinnamon cream cheese frosting, sprinkled with cinnamon sugar, and garnished with a mini churro for extra crunch and flavor. Perfect for a special treat or festive gathering.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 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
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line two muffin tins with 15 cupcake liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and kosher salt until well combined.
- Combine Wet Ingredients: In a medium bowl, whisk together the melted cooled butter, milk, egg, and pure vanilla extract. Pour this mixture into the bowl with the dry ingredients and gently stir until just combined, being careful not to overmix.
- Fill and Sprinkle: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Lightly sprinkle the tops with cinnamon sugar for that signature churro flavor.
- Bake Cupcakes: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
- Make Frosting: In a large bowl, use a hand mixer to beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and ground cinnamon, continuing to beat until no lumps remain. Then add the heavy cream, pure vanilla extract, and a pinch of kosher salt, beating until fully combined. Adjust the consistency by adding additional heavy cream one tablespoon at a time if needed.
- Decorate Cupcakes: Transfer the frosting to a piping bag fitted with a large open star tip. Pipe generous swirls of frosting onto the cooled cupcakes. Sprinkle the frosted cupcakes lightly with cinnamon sugar, then top each with a mini churro as a garnish.
Notes
- Make sure the melted butter is cooled before mixing to avoid cooking the egg in the batter.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use fresh ground cinnamon for the best flavor in both the cupcakes and frosting.
- If desired, substitute mini churros for cinnamon sticks or cinnamon-sugar dusted pretzels as a garnish.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days since the frosting contains cream cheese.
- Allow cupcakes to come to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: churro cupcakes, cinnamon cupcakes, cream cheese frosting, cinnamon sugar, mini churro garnish, baked dessert
