Churro cupcakes w/ cream cheese frosting


With Cinco De Mayo coming up I thought it would be fun to turn my snicker doodle cupcake recipe into CHURRO cupcakes. What’s not to love about churros? I don’t even want to count the number of churros I ate on my last trip to Disney land! ;) They are one of my absolute faves. Now imagine churros topped with cinnamon cream cheese frosting… yes please!

Churro cupcakes with cream cheese frosting.... yum!



Churro cupcakes w/ cream cheese frosting

Yield: Makes approx. 20 cupcakes



  • 2 egg yolks + 1 egg at room temp
  • 1/2 cup sour cream
  • 1/2 cup salted butter, softened
  • 2 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon

Frosting ---

  • 5 ounces cream cheese, softened
  • 1/4 cup salted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Cinnamon Sugar to top cupcakes---

  • 1 tsp cinnamon + 1 tsp sugar mixed together in a small bowl



1. Preheat oven to 350 degrees.
2. Whisk the eggs in a large bowl and then combine with butter, sour cream and vanilla.
3. In a separate bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients and then combine with the wet ingredients. Mix ingredients for about one minute, or until smooth.
4. Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake!
5. Allow cupcakes to cool.

6. For the frosting, combine cream cheese and butter in a large bowl. Beat with mixers until smooth. Slowly add in powdered sugar and continue to mix. Add in vanilla and cinnamon and continue to mix until smooth and creamy.

7. Frost cupcakes and sprinkle cinnamon sugar on top.

It would be so fun to top these cupcakes with mini churros! I didn’t have any on hand, but that would be so fun for a Cinco De Mayo Party don’t you think? ENJOY!

snickerdoodle cupcakes

Looking for more cupcake recipes? You’ll love these:

Apple pie cupcakes

Pink lemonade cupcakes

Orange soda cupcakes

more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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  1. Chelsea posted on April 22, 2013 at 4:47 pm (#

    WHAT! Oh how yummy! Two of my favorite things in the world churros and cupcakes! Delish!

  2. Jen @JuanitasCocina posted on April 22, 2013 at 6:42 pm (#

    These are my dream cupcake! Gorgeous!

  3. Trish - Mom On Timeout posted on April 22, 2013 at 7:28 pm (#

    Oh my goodness do these look fantastic! That frosting is totally divine!

  4. Lisa @hooplapalooza posted on April 22, 2013 at 7:33 pm (#

    i really wanna print the recipe out to make these yummies but the pinterest button keeps getting in the way…? thank you for the recipe!

  5. Annie @ Annie's Noms posted on April 23, 2013 at 12:32 am (#

    Wow, these look delicious! I love churros, need to make them in cupcake form! :)

  6. Gloria @ Simply Gloria posted on April 23, 2013 at 3:48 pm (#

    Oh my! I seriously just want to dive right into that frosting!

  7. Dorothy @ Crazy for Crust posted on April 23, 2013 at 4:13 pm (#

    These are gorgeous!! LOVE the cinnamon!

  8. sweetsugarbelle posted on April 25, 2013 at 9:59 pm (#

    I can’t stop thinking about these cupcakes!

  9. Kim posted on May 1, 2013 at 10:46 am (#

    How many cupcakes does this make? 24?

    • Jamielyn posted on May 1, 2013 at 2:38 pm (#

      Hi Kim! Yes it makes approx. 24. Thanks!

  10. Carrie posted on May 4, 2013 at 6:56 pm (#

    I just made these, and they are divine! It made 12 cupcakes.

  11. Unicorn3690 posted on May 5, 2013 at 11:18 pm (#

    Hi there
    When combining the eggs with the butter etc, the butter went all lumpy :( Would it be better to cream the butter first then add in all the other ingredients? Also, can you please add in that this recipe makes 24 as it wasn’t until I had them the oven that I read this in the comments and I had done them as 12 cupcakes. Hopefully next time they will work out!

    • Jamielyn posted on May 8, 2013 at 10:54 am (#

      The butter may not have been soft enough. It shouldn’t be clumpy. Make sure to get the butter to room temperature. Also, depending on the size of the cupcake pan it will make anywhere from 12-24 cupcakes. It’s best to fill up the liner 2/3 the way full. Hope that helps!

  12. Mary posted on May 7, 2013 at 8:23 am (#

    I made these for Cinco de Mayo, and yes, they taste as good as they look! Even my kids (9 and 3), raved about them. The batter only made 12 cupcakes for me, but that’s ok because I didn’t need 24! :) I found your recipe via Pinterest, but I also linked your recipe onto my post about Cinco de Mayo. Thanks for a great recipe!

  13. steph posted on July 6, 2013 at 9:53 pm (#

    wow these cupcakes went down so well, only made 12 but they are soo amazing
    will definitely be making them again

    • Jamielyn posted on July 8, 2013 at 9:43 pm (#

      I’m glad yours turned out so well! Churros and cupcakes=the perfect combination! :D

  14. kirsten and co. posted on July 23, 2013 at 2:53 am (#

    Love this recipe! I found it on pinterest and made the cupcakes today. They taste delicious!!

  15. Zoe posted on January 23, 2014 at 9:02 pm (#

    I would really suggest creaming the butter first. Also, you should be more specific on the directions. To what point should I whisk the eggs before adding the other ingredients?

    • Jamielyn posted on January 31, 2014 at 3:56 pm (#

      Hi Zoe! I whisked the eggs until you could no longer see the yolk.

  16. Z posted on February 5, 2014 at 5:53 pm (#

    There is a churro place in my neighbourhood that fills the churros with dulce de leche and it’s AMAZING. These would be great with a drizzle of dulce de leche sauce on top.

    • Jamielyn posted on February 8, 2014 at 1:22 pm (#

      Sounds amazing!! I’ll have to try a dulce de leche sauce next time!

  17. Tanya posted on March 27, 2014 at 5:36 pm (#

    These were delicious! My only thing I’d like to add is to clarify to add BROWN sugar too. :) I’m direction illiterate, and was freaking out because I didn’t know when to add the brown sugar. lol. but however it was, I added it with the dry ingredients and turned out good!

    • Jamielyn posted on April 9, 2014 at 4:58 pm (#

      Thanks for catching that Tanya, I will change it in the recipe! Yes, You add the brown sugar with the dry ingredients! I’m glad you liked them! :)

  18. Rebecca posted on May 2, 2014 at 1:04 pm (#

    Are these ok to be left out at room temp? Even with the cream cheese frosting. I am making them for a potluck at work and fridge space is at a premium.

    • Jamielyn posted on May 2, 2014 at 6:05 pm (#

      Hi Rebecca! Everyone has a different opinion about whether or not cream cheese frosting can be left at room temperature. I feel comfortable leaving these cupcakes out for a few hours for a party or to eat and then I will refrigerate the leftovers. So it just depends on how long you will be leaving them out and what you are comfortable with! :) Hope that helps!

  19. MJ posted on May 5, 2014 at 2:00 pm (#

    I made these cupcakes for my coworkers today, and they are a HIT! I love to bake, but I’m really not into eating sweets or baked goods (weird, I know). I usually just taste them to make sure they seem decent, oh I ate the whole thing and plan to have another. These are great! Thanks so much!

    • Jamielyn posted on May 5, 2014 at 2:11 pm (#

      I am so happy you love them! Thanks for your comment MJ! They are perfect for Cinco de Mayo…I’m sure your coworkers loved it! :)

  20. Engracia posted on May 6, 2014 at 1:48 am (#

    My mom showed me this recipe and I made it today (Cinco de Mayo) and they’re amazing. I love churros immensely but hardly have them. These are perfect! At the end I was able to make 16 cupcakes. Thank you so much for the recipe.

    • Jamielyn posted on May 7, 2014 at 6:22 pm (#

      I’m so happy you liked the recipe! I love churros too, but don’t have them enough! Thanks for your nice comment! :)

  21. Aimee posted on July 20, 2014 at 10:07 pm (#

    I made your cupcakes and they were delicious! I shared them with my daughter (who, after working at Disneyland for 5 years, had developed an addiction to them!) I can’t post the picture here, but they ended up at an event at the Segerstrom Center for the Arts in sort of a “scary” situation! ;) You can see the pics on my little blog: with credit given to you, of course, for the amazing recipe!! Thank you for sharing!!

    • Jamielyn posted on July 21, 2014 at 9:04 pm (#

      Thanks for the feature Aimee! I can’t believe your daughter met Scary Spice, I loved the Spice Girls growing up. What a fun picture to have!

  22. Jill posted on August 5, 2014 at 8:26 am (#

    Only makes 12. Delicious cupcakes but I stretched to get 12. Husband said they were the best cupcakes he ever had 

    • Jamielyn posted on August 13, 2014 at 6:19 pm (#

      Thanks for coming back to let us know how many cupcakes! I’m so glad they turned out well! :)

  23. Vanessa posted on August 18, 2014 at 9:17 am (#

    We found your recipe on Pinterest and I made these for a friend’s Vintage Magic Kingdom party. They were lovely and delicious!  :)

    • Jamielyn posted on August 18, 2014 at 6:12 pm (#

      I’m so glad you enjoyed these! Thanks for your nice comment Vanessa! :)

  24. Karen posted on October 2, 2014 at 7:38 pm (#

    I just made these and they’re great! The frosting is especially amazing! Just wanted to share my funny experience since it might be of help for those who (like me) live in high altitude. When I mixed all the igredients the batter ended up being more like a dough! So I added the two egg whites that were left (making it three whole eggs instead of two yolks and an egg) and 4 tablespoons water. These changes were enough to make it pourable into the cupcake liners. High altitude makes baking a bit of a challenge. They ended up fluffy and soft on the inside and nice looking on the outside (I’ve had my share of sunken cakes). The kids just had theirs (my 17 year old daughter was amazed by the frosting!), so I’m just waiting for my hubby (who is Mexican) to get home from work to find this little sweet surprise! He’s sure to love them just as the kiddos did! Thanks for such a great recipe! :-D

    • Jamielyn posted on October 5, 2014 at 12:42 am (#

      Thanks for sharing your experience Karen! It definitely is tricky cooking in a high altitude, I’m glad you got them to work for you. Thanks for your comment! :)

  25. Kimberly posted on January 15, 2015 at 1:49 pm (#

    I just made these and the entire kitchen smells like cinnamon (I did put about a tablespoon). Amazing recipe! The frosting compliments it perfectly. Next time I think I’ll make a chocolate ganache so it’s like churro chocolate sauce. This recipe made 12 by the way. 

    • Jamielyn posted on January 17, 2015 at 12:27 pm (#

      I’m so glad you liked it! Mmmm a chocolate ganache would be delicious, thanks for the idea! :)

  26. Ashley posted on February 25, 2015 at 10:10 pm (#

    Made these cupcakes and loved them! However, my icing was a bit runny for using in a decorating tip.. I was curious if anyone had any tips to use to thicken the icing for better decorating?

  27. Tammy posted on March 29, 2015 at 2:47 pm (#

    made these to go with my Mexican meal. They were the perfect touch after the spicy food.  The guests were complimentary. Thanks for sharing

    • Jamielyn posted on April 3, 2015 at 7:51 pm (#

      What a great idea! I’m glad you liked them Tammy! :)

  28. Inma posted on April 24, 2015 at 6:05 pm (#

    Wondering if there is any reason why butter should be salted. I always buy unsalted, especially for baking. If not, how much more salt would you add?? They sound delish!

    • Jamielyn posted on April 30, 2015 at 11:14 pm (#

      You can use unsalted, I just prefer using salted! :)

  29. Gwen posted on April 25, 2015 at 9:58 am (#

    They ended up pretty good… me they are made from scratch spice cake cupcakes….love the frosting.  However I like oil instead of butter….too dry.  I was able to get 16 out of the batter.

  30. Lisa posted on April 28, 2015 at 10:54 am (#

    Would  love to make these I mini cupcake form! Have you ever tried? How long do you think baking time might be??? Thanks

    • Jamielyn posted on April 30, 2015 at 11:04 pm (#

      Hi Lisa! Mini cupcakes would work great with these! I would just do 5-10 minutes less than they say! :)

  31. Inma posted on May 6, 2015 at 8:17 am (#

    Just made them for Cinco de Mayo. The frosting is delicious, it totally makes the cupcake. I do agree with poster who said they were too dry. Butter only should be the culprit of that one. I love the concept so I’ll try finding a recipe that uses oil instead of butter and see how that goes. 

  32. Eileen Tartaglio posted on September 26, 2015 at 6:15 pm (#

    i made the churro cupcakes, was your batter thick?

    • Laura Capello posted on September 27, 2015 at 10:32 am (#

      Yes! It’s a great, thick batter. :)

  33. Lucy posted on January 30, 2016 at 2:49 am (#

    Hi I had a question about the eggs part, so basically by 2 yolks and one egg, are you basically saying we only need two yolks and one egg white from one of the eggs? 

    • I Heart Naptime posted on January 30, 2016 at 10:03 am (#

      Three eggs total: two yolks and one whole egg. :)

  34. Leila posted on April 13, 2016 at 11:57 pm (#

    I’m going to try this recipe, but they won’t be eaten until tomorrow. Will the frosting be bad if not refrigerated or is it best to make the frosting and refrigerate it and then whip it again in the morning before decorating the cupcakes? 

    • I Heart Naptime posted on April 14, 2016 at 10:06 am (#

      Hi Leila! I would refrigerate the frosting overnight. :)

  35. Jay posted on April 29, 2016 at 9:53 pm (#

    Is it possible to turn this recipe into a churro cake? Would you recommend any modifications? Thanks!

    • I Heart Naptime posted on April 30, 2016 at 9:36 am (#

      This would make a great cake! If doing two 8 or 9-inch cake rounds, I’d bake for 25 minutes (at 350) and check to see if it’s done baking (a toothpick coming out with a few crumbs is the best test). Happy baking!

  36. Sophie posted on May 4, 2016 at 5:32 am (#

    Do I fill the batter to the brim of the cupcakes patties? I haven’t made cupcakes in a while & looking forward to making these for my cinco de mayo party

    • I Heart Naptime posted on May 4, 2016 at 8:39 am (#

      I like to fill them about 2/3rds or 3/4ths full. If you have a standard ice cream scoop, I find that to be the perfect size to scoop batter for cupcakes. :)

  37. Joy posted on May 4, 2016 at 2:07 pm (#

    This looks amazing! I’m about to make them but I don’t have sour cream, could I use anything to substitute?

    • I Heart Naptime posted on May 4, 2016 at 4:39 pm (#

      Greek yogurt would work! :)

  38. Lizzy posted on August 31, 2016 at 4:11 pm (#

    Can these be made as a cake instead of cupcakes?

    • I Heart Naptime posted on September 1, 2016 at 7:16 am (#

      Definitely! I have made them in 9-inch circle cake pans, baked at 350 for about 30 minutes — check with a toothpick before removing from the oven. :)

  39. Lizzy posted on September 1, 2016 at 11:01 am (#

    Thank you! two 9 inch cake pans? How would you feel using three 8 inch cake pans?

    • I Heart Naptime posted on September 2, 2016 at 6:45 am (#

      The cakes would be much thinner, I’d make sure to check it after 20 minutes for done-ness. Also, You might want to increase your frosting. ;)