Description

Churro Cupcakes are a delightful dessert that combines the warm, cinnamon-sugar flavor of classic churros with soft, fluffy cupcakes. Topped with creamy cinnamon frosting and a churro piece, they’re perfect for parties and celebrations.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk

Cinnamon Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2–3 tablespoons milk

Topping:

1/4 cup granulated sugar
1 teaspoon ground cinnamon
Mini churros or churro pieces (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla extract.
Add dry ingredients alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For the frosting, beat butter until creamy, then add powdered sugar, cinnamon, vanilla, and enough milk to reach desired consistency. Beat until fluffy.
In a small bowl, mix sugar and cinnamon for topping.
Frost cooled cupcakes, sprinkle with cinnamon sugar, and top with a mini churro if desired.

Notes

Let cupcakes cool completely before frosting to prevent melting.
Use store-bought mini churros or make your own for the garnish.
Frosting can be piped or spread depending on your preference.