Looking for a fun twist on the classic churro? These Churro Cupcakes combine light, fluffy vanilla cupcakes with rich cinnamon cream cheese frosting, topped off with a sprinkle of cinnamon-sugar for that authentic churro flavor. Perfect for Cinco de Mayo, birthday parties, or any festive occasion, these cupcakes are sure to impress!
Ingredients:
Cupcakes:
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 eggs
2 cups sugar
1 cup canola oil
2 tsp vanilla extract
1 cup sour cream
Cinnamon Cream Cheese Frosting:
2 sticks unsalted butter (softened)
12 oz cream cheese (softened)
6 cups powdered sugar
2 tsp cinnamon
Topping:
Cinnamon & sugar mixture for dusting
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a cupcake tray with liners.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Prepare Cupcake Batter: In a large bowl, beat the eggs and sugar until thick and pale. Slowly add in the canola oil and vanilla extract. Once combined, mix in the sour cream, followed by the dry ingredients. Stir until smooth and fully incorporated.
Bake: Pour the batter into the cupcake liners, filling each about ¾ of the way full. Bake for 18-23 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the Frosting: In a separate bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, followed by the cinnamon, and beat until fluffy.
Frost and Garnish: Once the cupcakes have cooled, generously frost each one with the cinnamon cream cheese frosting. Finish by sprinkling a cinnamon-sugar mixture over the top for that classic churro look and flavor.
Serving Tips:
Room Temperature Enjoyment: For the best flavor and texture, serve churro cupcakes at room temperature. This allows the frosting to soften slightly, making each bite creamy and smooth.
Pair with Beverages: These cupcakes pair beautifully with Mexican hot chocolate, coffee, or even a horchata for a fun, flavorful twist.
Decorate for Occasions: Customize your churro cupcakes for different celebrations. Add colorful sprinkles for birthdays, or top them with mini flags or themed toppers for Cinco de Mayo or other festive events.
Serve Fresh: These cupcakes taste best when freshly frosted. Try to frost them just before serving for maximum freshness and the perfect consistency of the cinnamon-sugar topping.
Storage Tips:
Refrigeration: Since these cupcakes contain cream cheese frosting, store them in an airtight container in the fridge for up to 4 days. Bring the cupcakes to room temperature before serving, as chilled frosting can become too firm and less flavorful.
Freezing:
Unfrosted Cupcakes: You can freeze the unfrosted cupcakes for up to 3 months. Wrap each cooled cupcake in plastic wrap, then store in a freezer-safe bag or container. When ready to use, thaw in the fridge overnight, then frost and serve.
Frosted Cupcakes: If you’d like to freeze frosted cupcakes, place them in the freezer for about an hour until the frosting hardens. Once solid, wrap each one individually in plastic wrap and store in a freezer-safe container. Thaw in the fridge, then bring to room temperature before serving.
Avoid Stacking: When storing frosted cupcakes, avoid stacking them to prevent smudging or crushing the frosting. Use a single layer or separate layers with parchment paper.
Cinnamon-Sugar Freshness: If you’re making these cupcakes in advance, add the cinnamon-sugar topping right before serving to keep it crisp and fresh.
Related Recipes:
FAQs:
Can I make the cupcake batter in advance?
Yes, you can prepare the cupcake batter in advance and store it in the refrigerator for up to 24 hours before baking. When ready to bake, let the batter come to room temperature before pouring it into the cupcake liners and baking.
Can I use a different frosting for these cupcakes?
Absolutely! While the cinnamon cream cheese frosting complements the churro flavor perfectly, you can substitute it with other frostings like vanilla buttercream, chocolate ganache, or even whipped cream if you prefer a lighter option.
How can I prevent my cupcakes from sticking to the liners?
To prevent sticking, make sure to use high-quality cupcake liners. You can also lightly spray the liners with non-stick cooking spray before filling them with batter. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack.
Can I use gluten-free flour to make churro cupcakes?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, or add it according to the package instructions, to ensure proper texture and structure in your cupcakes.
Conclusion:
These Churro Cupcakes are a delightful fusion of classic flavors that are sure to please any crowd. With their moist vanilla base and rich cinnamon cream cheese frosting, they make the perfect treat for celebrations like Cinco de Mayo. Enjoy the sweet taste of churros in a fun and festive cupcake form!
📖 Recipe:
Print
Churro Cupcakes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
Indulge in these delightful Churro Cupcakes, where light vanilla cupcakes meet rich cinnamon cream cheese frosting. Topped with a sprinkle of cinnamon-sugar, these treats capture all the classic churro flavors in a convenient cupcake form. Perfect for celebrations like Cinco de Mayo, these cupcakes are sure to impress your guests and satisfy your sweet tooth!
Ingredients
Cupcakes:
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 eggs
2 cups sugar
1 cup canola oil
2 tsp vanilla extract
1 cup sour cream
Cinnamon Cream Cheese Frosting:
2 sticks unsalted butter (softened)
12 oz cream cheese (softened)
6 cups powdered sugar
2 tsp cinnamon
Topping:
Cinnamon & sugar mixture for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar until thick. Gradually add the oil and vanilla extract, then mix in the sour cream and dry ingredients until combined.
- Pour the batter into the liners, filling each about ¾ full, and bake for 18-23 minutes until a toothpick comes out clean. Cool completely.
- For the frosting, beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar and cinnamon, beating until fluffy.
- Frost the cooled cupcakes and sprinkle with the cinnamon-sugar mixture before serving.
Notes
Store leftover cupcakes in an airtight container in the fridge for up to 4 days.
For best flavor, serve at room temperature.
Unfrosted cupcakes can be frozen for up to 3 months; frost them after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 24 cupcakes
- Calories: 480 kcal
