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Churro Cupcakes

Churro cupcakes with cinnamon-sugar frosting are soft and tender, baked until just set and topped with a churro stick for a fun, classic Mexican-American twist. The frosting is piped, rolled in cinnamon sugar, and optionally finished with a dark chocolate drizzle for extra contrast.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Cupcake batter
  • 0.5 cup butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs Use large eggs.
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
Cinnamon-sugar frosting
  • 0.5 cup butter, softened For frosting.
  • 2 cup powdered sugar
  • 2 tbsp cinnamon
  • 3 tbsp granulated sugar For coating.
Toppings
  • 12 small churros or churro pieces
  • 1 dark chocolate for drizzling (optional) Optional; drizzle after frosting.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cupcake batter
  1. Whisk the all-purpose flour, baking powder, and salt in a bowl until evenly combined.
  2. Beat the softened butter with granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
  5. Add the vanilla extract and whole milk and mix just until incorporated.
  6. Fill the cupcake liners about 2/3 full with batter.
Bake and cool
  1. Bake at 350°F for 18 minutes, until a toothpick comes out clean.
  2. Cool the cupcakes completely before frosting.
Frost and top
  1. Beat the softened butter with powdered sugar until fluffy.
  2. Mix the cinnamon with the granulated sugar for coating.
  3. Pipe frosting onto the cooled cupcakes.
  4. Roll the frosted tops in the cinnamon sugar mixture to coat.
  5. Top each cupcake with a churro stick or churro piece.
  6. If using, drizzle with melted dark chocolate and serve.

Notes

For the best texture, ensure the cupcakes are fully cool before piping frosting so the cinnamon-sugar coating sticks without melting. Store in an airtight container in the refrigerator for up to 3 days; bring to room temperature before eating. Freezing is not recommended for the frosted and coated tops. If you want a lighter frosting, swap half the butter in the frosting for an equal amount of plain Greek yogurt, then beat until fluffy (note the frosting may be slightly softer).