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The Only Churro Cupcake Recipe You’ll Ever Need

I have this vivid memory of being at a street fair, the air thick with the smell of popcorn and something even better: cinnamon and sugar.

That’s the magic of a churro, isn’t it? That warm, crispy, sugary bite is pure happiness. It’s a flavor that instantly transports you.

For years, I thought that was a special, “only-at-the-fair” kind of treat. The idea of deep-frying at home just felt like too much work, and frankly, a little scary.

Then one day, a thought struck me. What if I could capture that entire experience—the warm cake, the cinnamon-sugar crackle, the creamy finish—in a cupcake? No deep fryer needed.

After a lot of testing (and a very happy family of taste-testers), this recipe was born. It’s all the joy of a churro, perfectly baked into a soft, fluffy cupcake with a dreamy cinnamon buttercream. This is the one.

What You’ll Need

Here are the simple ingredients that come together to create something truly special. We’ll break it down by component.

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup milk, at room temperature

For the Cinnamon Sugar Topping:

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

For the Cinnamon Buttercream Frosting:

• 1 cup unsalted butter, softened to room temperature
• 3-4 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or heavy cream
• A pinch of salt

Tools Required

You don’t need a professional kitchen for this. Here’s the basic gear that will make the job a breeze.

• 12-cup muffin tin
• Paper cupcake liners
• Electric mixer (stand or hand-held)
• Mixing bowls (at least two)
• Whisk
• Spatula
• Measuring cups and spoons
• Wire cooling rack
• Piping bag and a star tip (like a Wilton 1M) for frosting
• Small brush or spoon for the melted butter

Pro Tips

I’ve made these cupcakes more times than I can count. Here are a few secrets I’ve picked up along the way to guarantee they turn out perfectly every single time.

1. Room Temperature is Non-Negotiable.
I know it’s tempting to pull your butter, eggs, and milk straight from the fridge. Don’t do it! Room temperature ingredients emulsify better, creating a smoother batter. This results in a lighter, fluffier cupcake with a more even crumb. Cold ingredients can cause the batter to curdle or separate.

2. The “Dip and Swirl” Topping Method.
For the perfect cinnamon-sugar coating, don’t just sprinkle it on. After the cupcakes have cooled slightly, brush the tops with melted butter. Then, dip the entire top into your shallow bowl of cinnamon sugar and give it a little swirl. This ensures an even, complete crust that gives you that authentic churro crunch in every bite.

3. Don’t Overmix the Batter.
This is the golden rule of cupcake and muffin making. Once you start adding the dry ingredients to the wet, mix only until they are *just* combined. A few little lumps are perfectly fine. Overmixing develops the gluten in the flour, which leads to tough, dense, and chewy cupcakes instead of light and tender ones.

4. Give Them a Filling Surprise.
For a next-level treat, core a small hole in the center of each baked and cooled cupcake before frosting. Use an apple corer or a small knife. Fill the hole with dulce de leche or a thick caramel sauce. It’s an unexpected surprise that makes these cupcakes absolutely unforgettable.

How to Make Churro Cupcakes

Let’s get baking! Follow these steps closely for churro perfection.

Part 1: Making the Cupcakes

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple prep step makes cleanup so much easier.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon. Set this dry mixture aside for now.

Step 3: In a large bowl, use an electric mixer to beat the softened butter and 1 cup of granulated sugar together on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. This step whips air into the butter, which is key for a light texture.

Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are incorporated, mix in the vanilla extract.

Step 5: Reduce the mixer speed to low. Add half of the dry ingredients to the wet ingredients and mix until just combined. Then, pour in all of the milk and mix. Finally, add the remaining half of the dry ingredients and mix only until you no longer see streaks of flour.

Step 6: Fill each cupcake liner about two-thirds full. An ice cream scoop is great for getting even portions. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool a bit more. They should still be warm for the next step.

Part 2: The Cinnamon Sugar Topping

Step 8: While the cupcakes are still warm, prepare the topping. In a small bowl, melt the ¼ cup of butter. In a separate shallow bowl or plate, mix the ½ cup of sugar and 1 tablespoon of cinnamon together.

Step 9: Take each warm cupcake, lightly brush the top with melted butter, and then immediately dip it into the cinnamon-sugar mixture, pressing gently to coat the entire surface. Set them back on the wire rack to cool completely before frosting.

Part 3: The Cinnamon Buttercream

Step 10: In a large bowl, beat the 1 cup of softened butter with an electric mixer until it’s creamy and smooth, about 2 minutes.

Step 11: Gradually add the powdered sugar, 1 cup at a time, on low speed. Add the teaspoon of cinnamon and the pinch of salt along with the first cup of sugar.

Step 12: Once the sugar is mostly incorporated, add the vanilla extract and 2 tablespoons of milk. Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and voluminous. If it’s too thick, add the remaining tablespoon of milk. If it’s too thin, add a bit more powdered sugar.

Part 4: Assembly

Step 13: Transfer your finished buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl on top of each completely cooled cupcake.

Step 14: For an extra touch, you can lightly sprinkle a little more cinnamon over the frosted cupcakes. Serve and enjoy!

Substitutions and Variations

Want to mix things up? This recipe is wonderfully adaptable. Here are a few ideas to get you started.

Variation	How to Do It
Chocolate Churro	Add 1/4 cup of cocoa powder to the dry ingredients and fill with chocolate ganache.
Dulce de Leche Filled	Core the center of the cupcake and fill with thick dulce de leche before frosting.
Spiced Up	Add a pinch of nutmeg and cardamom to the cupcake batter for a warmer spice flavor.
Cream Cheese Frosting	Swap the buttercream for a cinnamon cream cheese frosting for a tangy twist.

Make Ahead Tips

Planning for a party? You can easily break up the work.

The cupcakes can be baked, coated in cinnamon sugar, and stored in an airtight container at room temperature for up to 2 days before frosting.

The buttercream frosting can also be made ahead. Store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip it with your mixer for a few minutes to restore its light and fluffy texture.

Nutritional Info, Pairings, and More

Here’s a little more information to help you plan your dessert experience.

Nutrition at a Glance

Please note that this is an estimate and can vary based on the specific ingredients you use.

Nutrient (per cupcake)	Approximate Amount
Calories	420 kcal
Carbohydrates	60 g
Fat	19 g
Protein	4 g

Ingredient Swaps for Different Diets

• Gluten-Free: You can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Make sure your blend contains xanthan gum.
• Dairy-Free / Vegan: Use a plant-based butter substitute (sticks work best for baking) and a dairy-free milk like almond, soy, or oat milk. For the frosting, use vegan butter and a plant-based milk. You’ll also need a vegan egg replacer (like a flax egg) for the cupcakes.

Meal Pairing Suggestions

These cupcakes are a star on their own, but they pair wonderfully with a hot beverage. Think of a rich cup of coffee, a creamy latte, or a mug of thick Mexican hot chocolate. For a simple and classic pairing, a cold glass of milk never fails.

Cooking Time Efficiency Tips

The best way to save time is by practicing “mise en place.” Before you start mixing anything, measure out all your ingredients into small bowls. Preheat your oven and line your muffin tin. When everything is ready to go, the assembly process is smooth and fast.

Leftovers and Storage

If you somehow have leftovers, they store quite well!

Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. The butter in the frosting keeps them fresh.

If you need to store them longer, place them in the container and refrigerate for up to 4-5 days. Just be aware that refrigeration can dry out the cake a bit. Let them sit at room temperature for about 30 minutes before serving for the best texture and flavor.

Frequently Asked Questions

Q1. Can I make these without a piping bag?
Ans: Absolutely! If you don’t have a piping bag, you can simply use a spatula or a butter knife to spread the frosting on top of the cupcakes. It will still taste just as delicious.

Q2. Why did my cupcakes sink in the middle?
Ans: This usually happens for two reasons. Either the cupcakes were underbaked, or the oven door was opened too early during baking, causing a sudden drop in temperature. Always test with a toothpick in the center to ensure they’re fully cooked.

Q3. My frosting is too sweet. How can I fix it?
Ans: The pinch of salt in the recipe helps cut the sweetness. If it’s still too sweet for your taste, you can add another small pinch of salt or a tiny splash (about 1/4 teaspoon) of lemon juice. The acid will balance the sugar without making it taste lemony.

Q4. How do I get the cinnamon sugar to stick properly?
Ans: The two keys are warmth and butter. The cupcakes need to be warm, not hot, from the oven. The melted butter acts as the glue. Brush it on, then immediately dip into the sugar. If you wait too long and the cupcakes cool completely, the sugar won’t adhere as well.

Wrapping Up

There you have it. The full experience of a warm, sugary churro, all wrapped up in a perfect, easy-to-make cupcake. It’s a recipe that’s sure to bring smiles and become a new favorite in your household.

Baking should be fun, and this recipe is pure joy from start to finish. I truly hope you give these a try.

If you do, please come back and leave a comment below! I’d love to hear how they turned out for you or answer any questions you might have. Happy baking!

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