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:
- 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.
To add 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.
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
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
So its 3 eggs total? 2 egg yolk & 1 whole egg at room temp correct?
Yes, exactly!
Our family isn’t the most experienced band of bakers, so perhaps my question is silly, but isn’t there a liquid missing from the ingredients, besides the sour cream? When we added the wet ingredients to the dry it wouldn’t mix up right. So my daughter suggested adding a half cup of milk and that did the trick. The batter was smooth and the cupcakes turned out great.
The 3 eggs and sour cream should have given it enough liquid. I’m glad it still turned out with the added milk!
Ummm…I am an extremely experienced baker and…how do you cream butter in sour cream and eggs? my butter did not come together, even when I added the dry ingredients, so now I am left with batter that has lumps of whole butter in it. This is a very odd (and not really good) method of making cupcakes.
I’m sorry you are having trouble with lumps in the batter. You can definitely cream the butter first and then add in the eggs and sour cream next.
Can these be made and frosted the night before and still look pretty in the morning? Planning to make them for Mother’s Day and am wondering if I can make them the night before or if I should make them early in the morning :) Thank you!
Sorry this response didn’t come soon enough! I hope they turned out well for your Mother’s Day meal!
These were delicious and a big hit! Thank you so much for the recipe! I will definitely be making them again :)