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churro flavored cinnamon sugar cupcakes

Cinnamon-Sugar Dusted Churro Cupcakes

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These delightful churro cupcakes capture the essence of the beloved Mexican treat without any deep frying. With a tender cinnamon-infused cake topped with creamy cinnamon cream cheese frosting and a crunchy cinnamon-sugar coating, they deliver all the flavors of traditional churros in an elegant cupcake form.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon for cupcake batter
  • 2 eggs
  • 2 teaspoons vanilla extract for cupcake batter
  • 1/4 cup vegetable oil
Frosting
  • 4 ounces cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract for frosting
  • 1 teaspoon ground cinnamon for frosting
Topping
  • cinnamon-sugar mixture for dusting tops

Equipment

  • Muffin pan
  • Cupcake liners
  • Stand mixer or hand mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, cinnamon, baking powder, and salt until well combined.
  3. In a large bowl or stand mixer, cream the room temperature butter with sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, mixing after each addition until just combined.
  5. Stir in the vanilla extract and vegetable oil until incorporated.
  6. Add about one-third of the flour mixture to the butter mixture and gently fold until barely combined.
  7. Pour in half of the milk and mix gently.
  8. Continue alternating between the remaining flour mixture and milk, ending with the flour mixture. Mix until just combined - do not overmix.
  9. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the frosting, beat the cream cheese and butter together until smooth and creamy.
  13. Gradually add the confectioners' sugar, mixing well after each addition.
  14. Mix in the vanilla extract and cinnamon until fully incorporated and the frosting is smooth.
  15. Once the cupcakes are completely cooled, generously swirl the frosting on top of each cupcake.
  16. Finish by dusting the tops with cinnamon-sugar mixture for that authentic churro experience.

Nutrition

Calories: 320kcal

Notes

For the best results, make sure all refrigerated ingredients are at room temperature before beginning. This ensures proper incorporation and a tender crumb.
These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Let refrigerated cupcakes come to room temperature before serving for the best flavor and texture.
For a more authentic churro experience, you can make a simple cinnamon-sugar mixture by combining 1/4 cup granulated sugar with 1 tablespoon ground cinnamon.

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