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Churro Cupcakes with Cinnamon Cream Cheese Frosting

Churro Cupcakes with Cinnamon Cream Cheese Frosting

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.
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Prep Time 35 minutes
Cook Time 20 minutes
Servings: 12 cupcakes
Course: Cupcake, Dessert
Ingredients Equipment Method Notes

Ingredients
  

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
Cinnamon Sugar Topping
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
Cinnamon Cream Cheese Frosting
  • 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
  • 2-3 tablespoons milk (as needed for consistency)

Equipment

  • Muffin tin
  • Paper liners
  • Electric mixer
  • Wire rack
  • Piping Bag (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. 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
  3. 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
  4. 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
  5. 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
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. 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
  10. In a separate small bowl, melt 2 tablespoons of butter.
    2 tablespoons unsalted butter, melted
  11. 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
  12. 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
  13. 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
  14. 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)
  15. 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

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Allow to sit at room temperature for 15-20 minutes before serving for softer frosting.
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