Churro cupcakes w/ cream cheese frosting

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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

Course: Dessert
Cuisine: American
Keyword: churro cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 20
Calories: 230 kcal
Author: Jamielyn

Delicious churro cupcakes topped with cinnamon and cream cheese frosting.

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Ingredients

For the Cupcakes:

  • 2 egg yolks
  • 1 egg (at room tempature)
  • 1/2 cup sour cream
  • 1/2 cup salted butter (softened)
  • 2 tsp vanilla
  • 1 1/2 cup 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

For the Frosting:

  • 5 oz 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: (Mix together in small bowl)

  • 1 tsp cinnamon
  • 1 tsp sugar

Instructions

  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.

Nutrition Facts
Churro cupcakes w/ cream cheese frosting
Amount Per Serving
Calories 230 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 56mg 19%
Sodium 183mg 8%
Potassium 51mg 1%
Total Carbohydrates 30g 10%
Sugars 22g
Protein 2g 4%
Vitamin A 7.6%
Vitamin C 0.1%
Calcium 3.3%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

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

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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

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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68 comments on “Churro cupcakes w/ cream cheese frosting”

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

  2. These are my dream cupcake! Gorgeous!

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

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

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

  7. These are gorgeous!! LOVE the cinnamon!

  8. I can’t stop thinking about these cupcakes!

  9. How many cupcakes does this make? 24?

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

  11. 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!

    • 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. 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!

    http://www.houseoftheuntamed.com/2013/05/whathappenedtoyesterday/

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

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

  15. 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?

  16. 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.

  17. 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!

    • 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. 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.

    • 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. 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!

  20. 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.

  21. 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: http://aimeessimplecrafts.blogspot.com/2014/07/churro-cupcakes.html with credit given to you, of course, for the amazing recipe!! Thank you for sharing!!

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

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

  24. 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

    • 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. 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. 

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

  28. 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!

  29. They ended up pretty good…..to 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. Would  love to make these I mini cupcake form! Have you ever tried? How long do you think baking time might be??? Thanks

  31. 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. i made the churro cupcakes, was your batter thick?

  33. 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? 

  34. 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? 

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

    • I Heart Naptime Reply

      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. 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 Reply

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

  38. Can these be made as a cake instead of cupcakes?

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

    • 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. ;)

  40. Hello, these look amazing!!! I’m wondeing what tip you used to frost in the picture. It looks like the perfect tip for the look i am going for. Thank you!!!

  41. Would this work as a cake in a 9″x13″ pan?

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