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
