Churro Cupcakes with Cinnamon Cream Cheese Frosting are a delightful dessert that perfectly captures the essence of your favorite sweet fried dough treat in a convenient, bite-sized form. This recipe is incredibly useful for anyone looking to recreate those beloved churro flavors without the fuss of deep-frying, making it a fantastic option for parties, celebrations, or simply a weeknight indulgence.
Key Ingredients for Churro Cupcakes with Cinnamon Cream Cheese Frosting
For the Churro Cupcakes:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (whole or 2%)
- ½ cup sour cream
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
How to Make Churro Cupcakes with Cinnamon Cream Cheese Frosting
Whipping up these Churro Cupcakes with Cinnamon Cream Cheese Frosting is a surprisingly straightforward endeavor that yields incredibly satisfying results. The process is designed for ease, ensuring you get that authentic churro taste and a luxuriously smooth frosting with minimal stress. These delightful treats boast a tender, cinnamon-infused cake base and a rich, tangy cream cheese frosting, all finished with a classic cinnamon sugar sprinkle – ready in approximately 35-40 minutes of active preparation time and about 20-25 minutes of baking.
Step-by-Step Instructions
Preparing the Churro Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Preparing the Cinnamon Sugar Topping:
- Mix Topping Ingredients: While the cupcakes are baking or cooling, in a small bowl, mix together ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Melt Butter: In a separate small bowl, melt 2 tablespoons of butter.
- Dip Tops: Once the cupcakes are completely cool, brush the tops of each cupcake with melted butter, then generously dip or sprinkle them with the cinnamon sugar mixture.
Preparing the Cinnamon Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese and ½ cup of softened butter until smooth and creamy.
- Add Powdered Sugar and Cinnamon: Gradually add the sifted powdered sugar and 1 ½ teaspoons of ground cinnamon, mixing on low speed until just combined.
- Add Vanilla and Milk: Stir in the vanilla extract. Add 2-3 tablespoons of milk, one tablespoon at a time, beating until the frosting reaches your desired spreading consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled and have been coated with the cinnamon sugar topping, liberally frost them with the cinnamon cream cheese frosting. You can use a piping bag for a more decorative finish or a spoon for a rustic look.
Why You’ll Love This Churro Cupcakes with Cinnamon Cream Cheese Frosting
You are going to absolutely adore these Churro Cupcakes with Cinnamon Cream Cheese Frosting! The undeniable charm of this recipe lies in its ability to perfectly encapsulate the beloved flavors and textures of a freshly fried churro in an incredibly accessible cupcake format. Imagine biting into a moist, cinnamon-spiced cake that beautifully mimics the sweet, airy interior of a churro, all crowned with a lusciously smooth and tangy cinnamon cream cheese frosting – it’s a flavor explosion that rivals even the most authentic churro stands.
What makes this treat even more wonderful is the incredible value and convenience of making it yourself. Instead of a trip to a specialty bakery or the effort of deep frying, you can create this gourmet dessert in your own kitchen for a fraction of the cost. The combination of warm cinnamon notes, the slightly sweet cake, and the rich yet perfectly balanced frosting creates a dessert that’s both comforting and sophisticated, making it a standout alternative to plain vanilla or chocolate cupcakes. Get ready to impress your friends and family with this delightful creation – you won’t be able to resist making them again and again!
Storing and Reheating Tips
These Churro Cupcakes with Cinnamon Cream Cheese Frosting are best enjoyed fresh, but they can certainly be stored to extend their deliciousness.
Storage:
- Refrigeration: Store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting will firm up in the cold, so allow them to sit at room temperature for about 15-20 minutes before serving if you prefer a softer frosting.
- Freezing (Unfrosted Cupcakes): If you want to freeze the cupcakes before frosting, cool them completely. Wrap each unfrosted cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Freezing (Frosted Cupcakes): Freezing frosted cupcakes can sometimes alter the texture of the frosting, but it is possible. Freeze them on a baking sheet until firm, then transfer to an airtight container. They will keep for about 1-2 months.
Reheating/Thawing:
- Thawing: If frozen unfrosted cupcakes, let them thaw at room temperature for a few hours. Once thawed, frost them as usual. If frozen frosted cupcakes, thaw them in the refrigerator overnight, then bring to room temperature before serving.
- Reheating: These cupcakes are not typically reheated, as the frosting is best served cold or at room temperature. However, if you’ve frozen unfrosted cupcakes and want to enjoy a warm treat, you could lightly warm them in a 300°F (150°C) oven for 5-8 minutes after thawing and just before frosting.
Final Thoughts
These Churro Cupcakes with Cinnamon Cream Cheese Frosting offer a delightful and surprisingly simple way to enjoy the irresistible flavors of churros. Encourage yourself to whip up this batch of sweetness; it’s a wonderfully rewarding baking project that’s sure to bring smiles all around.
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon. Set aside.2 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
- In a large bowl, using an electric mixer, beat the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-4 minutes.½ cup (1 stick) unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.2 ¼ cups all-purpose flour, 1 cup milk (whole or 2%), ½ cup sour cream
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are baking or cooling, in a small bowl, mix together ¼ cup granulated sugar and 1 teaspoon ground cinnamon.¼ cup granulated sugar, 1 teaspoon ground cinnamon
- In a separate small bowl, melt 2 tablespoons of butter.2 tablespoons unsalted butter, melted
- Once the cupcakes are completely cool, brush the tops of each cupcake with melted butter, then generously dip or sprinkle them with the cinnamon sugar mixture.2 tablespoons unsalted butter, melted, ¼ cup granulated sugar, 1 teaspoon ground cinnamon
- In a large bowl, using an electric mixer, beat the softened cream cheese and ½ cup of softened butter until smooth and creamy.8 ounces cream cheese, softened, ½ cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar and 1 ½ teaspoons of ground cinnamon, mixing on low speed until just combined.3 cups powdered sugar, sifted, 1 ½ ground cinnamon
- Stir in the vanilla extract. Add 2-3 tablespoons of milk, one tablespoon at a time, beating until the frosting reaches your desired spreading consistency.1 teaspoon vanilla extract, 2-3 tablespoons milk (as needed for consistency)
- Once the cupcakes are completely cooled and have been coated with the cinnamon sugar topping, liberally frost them with the cinnamon cream cheese frosting. You can use a piping bag for a more decorative finish or a spoon for a rustic look.2-3 tablespoons milk (as needed for consistency), ¼ cup granulated sugar, 1 teaspoon ground cinnamon, 8 ounces cream cheese, softened, ½ cup (1 stick) unsalted butter, softened, 3 cups powdered sugar, sifted, 1 ½ ground cinnamon, 1 teaspoon vanilla extract