Churro Cupcakes with Cream Cheese Frosting

Churro Cupcakes – Moist cinnamon sugar cupcakes topped with a rich cinnamon cream cheese frosting. All of the delicious flavors of a Mexican churro in cupcake form!

I absolutely love desserts with cinnamon and sugar. It’s just one of the best combos! These churro cupcakes are at the top of my list, as well as cinnamon dessert crescents, tres leches cake, monkey bread and cinnamon roll sugar cookies.

Mexican cupcakes

With Cinco de Mayo coming up, I thought it would be fun to make a CHURRO cupcake recipe. I mean, 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 Disneyland! ;) They are one of my absolute favorties.

Now imagine moist and fluffy churro cupcakes topped with cinnamon cream cheese frosting… yes please! The frosting is the perfect addition and compliments the flavors in the cupcake so well. Seriously, you’ll want to eat it by the spoonful!

It would be so fun to top these churro 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!

How to make churro cupcakes

Follow the simple steps below to get started. Scroll down for the printable churro cupcake recipe.

Step 1: Preheat oven and add liners to pan 

Preheat the oven to 350°F. Line a muffin tin with cupcake liners.

Step 2: Mix wet ingredients together

Whisk the egg yolks and egg white in a large bowl, then add in softened butter, sour cream and vanilla and mix until combined.

Step 3: Mix dry ingredients together

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 together until smooth.

Step 4: Bake churro cupcakes.

Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake! Allow cupcakes to cool.

Frosting and topping

The cream cheese frosting absolutely makes these churro cupcakes! It’s so delicious and adds the perfect touch. I love the added cinnamon, but you could leave it out and use a classic cream cheese frosting too.

To make frosting:

1. Combine cream cheese and butter in a large bowl.
2. Beat with mixers until smooth.
3. Slowly add in powdered sugar and continue to mix.
4. Add in vanilla and cinnamon and continue to mix until smooth and creamy.

To add topping:

1. In a small bowl, mix together cinnamon and sugar for topping.
2. Then frost cupcakes with cream cheese frosting and sprinkle cinnamon sugar mixture on top.

TIP: I used an extra large round tip to frost my churro cupcakes. Check out this easy step-by-step tutorial for extra instructions on how to easily frost a cupcake.

Helpful tips

• Top each cupcake with a mini churro for an extra special touch.
• Can drizzle with caramel sauce (or dulce de leche) before serving.
• To make into a cake: This recipe can be made into a cake if preferred. Simply use two 9-inch circle cake pans and bake at 350°F for about 25-30 minutes. Check with a toothpick before removing from the oven.
• Mini cupcakes: Add batter to mini cupcake pan and bake at 350°F for 10-15 minutes, or until a toothpick comes out clean.

More cupcake recipes:

• BEST Chocolate Cupcakes
• Carrot Cake Cupcakes
• Apple Pie Cupcakes
• Pink Velvet Cupcakes
• Pumpkin Spice Cupcakes

Churro Cupcake Recipe

Course: Dessert

Cuisine: Mexican

Keyword: churro cupcake recipe, churro cupcakes, Mexican cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12

Calories: 382

Author: Jamielyn Nye

Churro Cupcakes - Moist cinnamon sugar cupcakes topped with a rich cinnamon cream cheese frosting. All of the delicious flavors of a Mexican churro in cupcake form! 

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Ingredients

For the Cupcakes:

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

Cream Cheese Frosting:

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

Cinnamon Sugar Topping:

• 1 teaspoon cinnamon
• 1 teaspoon sugar

Instructions

Cupcakes:

• Preheat oven to 350°F and line a muffin pan with cupcake liners.
• Whisk the egg yolks and egg white in a large bowl and then mix in softened butter, sour cream and vanilla until combined.
• 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 together for about one minute, or until smooth.
• Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake! Allow cupcakes to cool.

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.

Topping:

• In a small bowl, mix together cinnamon and sugar for topping. Then frost cupcakes with cream cheese frosting and sprinkle cinnamon sugar mixture on top.

Notes

• I used an extra large round tip to frost my churro cupcakes. Check out this easy step-by-step tutorial for extra instructions on how to easily frost a cupcake.
• Top each cupcake with a mini churro for an extra special touch.
• Can drizzle with caramel sauce (or dulce de leche) before serving.
• To make into a cake: This recipe can be made into a cake if preferred. Simply use two 9-inch circle cake pans and bake at 350°F for about 25-30 minutes. Check with a toothpick before removing from the oven.
• Mini cupcakes: Add batter to mini cupcake pan and bake at 350°F for 10-15 minutes, or until a toothpick comes out clean.

Nutrition

Serving: 1cupcake | Calories: 382kcal | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 298mg | Potassium: 78mg | Fiber: 1g | Sugar: 38g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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