Churro Cupcakes

Why You’ll Love This Recipe

Churro Cupcakes bring the beloved flavors of a classic churro into soft, cinnamon-sugar-dusted cupcakes topped with luscious cinnamon buttercream. With a tender crumb, warm spice, and irresistible sweetness, these cupcakes are festive, fun, and perfect for birthdays, parties, or any time you’re craving a little indulgence with a hint of nostalgia.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cupcakes:
all-purpose flourbaking powderbaking sodasaltground cinnamonsugarmelted buttermilkeggsvanilla extractunsalted butter (melted)

Topping & Filling:
granulated sugarground cinnamondulce de leche or caramel sauce (optional)

Cinnamon Buttercream:
unsalted butter (softened)powdered sugarsaltground cinnamonvanilla extractheavy cream or milk

directions

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk melted butter, sugar, buttermilk, eggs, and vanilla until smooth.

Gradually add dry ingredients to wet, mixing until just combined.

Fill cupcake liners about ¾ full with batter.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

While cupcakes cool, mix cinnamon and sugar in a small bowl. Lightly brush cupcakes with melted butter and roll or sprinkle with cinnamon sugar.

(Optional) Core the center of each cupcake and fill with a spoonful of dulce de leche or caramel.

To make buttercream, beat softened butter until creamy. Gradually add powdered sugar, cinnamon, salt, vanilla, and cream, beating until light and fluffy.

Pipe or spread the frosting on cooled cupcakes. Garnish with extra cinnamon sugar or a mini churro if desired.

Servings and timing

This recipe yields 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Use cream cheese frosting for a tangy twist.
Add a pinch of cayenne to the batter for Mexican hot chocolate vibes.
Top with chocolate drizzle or chopped nuts.
Make mini cupcakes for a bite-sized treat.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Bring to room temperature before serving.
Freeze unfrosted cupcakes for up to 2 months and frost after thawing.

FAQs

Can I make them without the filling?

Yes, they’re delicious even without dulce de leche.

Can I use store-bought frosting?

Yes, but homemade cinnamon buttercream adds the churro flavor.

What flour works best?

All-purpose flour gives the best texture and crumb.

Can I substitute buttermilk?

Use milk mixed with a bit of lemon juice or vinegar as a substitute.

Are they overly sweet?

They’re rich, but balanced by cinnamon and optional caramel filling.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking blend.

Do they taste like churros?

Yes, especially with the cinnamon sugar coating and soft texture.

Can I skip the frosting?

Yes, or serve with a light dusting of powdered sugar instead.

Can I make the batter ahead?

Prepare just before baking for best rise and texture.

Are these good for parties?

Absolutely—festive, fun, and a crowd favorite.

Conclusion

Churro Cupcakes are the perfect blend of cinnamon sweetness and cupcake charm, delivering the classic flavor of churros in a fluffy, frosted form. Whether you’re celebrating or simply treating yourself, these cupcakes are sure to delight with every warm, spiced bite.

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