Go Back

Churro Cupcakes

Churro cupcakes with cinnamon-sugar frosting are tender, golden baked cakes topped with a fluffy frosting swirl and a churro stick. Finished with a cinnamon-sugar roll and an optional dark chocolate drizzle for a playful Mexican-American twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcake batter
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened for cupcakes
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
Frosting & topping
  • 0.5 cup butter, softened for frosting
  • 2 cup powdered sugar
  • 2 tbsp cinnamon
  • 3 tbsp granulated sugar for coating
  • 12 small churros or churro pieces
  • 1 dark chocolate optional, for drizzling

Equipment

  • 1 sheet pan

Method
 

Make the cupcake batter
  1. Whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  2. Beat the softened butter with the granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
  5. Stir in the vanilla extract and whole milk until the batter is smooth.
Bake
  1. Fill cupcake liners with batter and bake at 350°F for 18 minutes, until a toothpick comes out clean.
  2. Cool the cupcakes completely before frosting.
Make the frosting and assemble
  1. Beat the softened butter with the powdered sugar until fluffy.
  2. Mix the cinnamon with the granulated sugar for the coating.
  3. Pipe frosting onto the cooled cupcakes and roll the frosted top in the cinnamon sugar.
  4. Top each cupcake with a churro stick.
  5. Drizzle with melted dark chocolate if desired and serve.

Notes

Pro tip: for clean frosting rolls, frost only the tops right before coating so the cinnamon sugar adheres. Store cupcakes covered in the fridge up to 3 days; bring to room temperature before serving. Freeze unfrosted cupcakes up to 2 months—thaw, then make frosting and assemble. For a lighter option, swap half the butter in the cupcakes for an equal amount of neutral oil or use a reduced-fat sour cream (texture will be slightly softer).