Churro Cupcakes are a delightful fusion of two beloved treats, offering the familiar comfort of a moist cupcake infused with the warm, cinnamon-sugar essence of churros. This recipe is perfect for anyone craving a taste of carnival magic, providing an easy way to enjoy the iconic flavor of churros in a portable, bake-sale-ready form.
Key Ingredients for Churro Cupcakes :
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon, plus more for dusting
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
How to Make Churro Cupcakes
Whip up these incredible Churro Cupcakes in no time. These delightful treats are surprisingly simple to make, bursting with warm cinnamon flavor and topped with a dreamy cream cheese frosting. They’re the perfect crowd-pleaser, ready in under an hour from start to finish.
Step-by-Step Instructions
1. Prepare the Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, ½ teaspoon ground cinnamon, and salt. Set aside.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and ½ cup of granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. This aeration is crucial for a tender cupcake.
3. Add Wet Ingredients:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes. You should have a smooth, but not overly thin, batter.
5. Bake the Cupcakes:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
6. Prepare the Cinnamon Sugar Coating:
While the cupcakes are baking, in a shallow dish, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Mix thoroughly.
7. Coat the Cupcakes:
Once the cupcakes are baked, let them cool in the muffin tin for 5 minutes. Then, carefully remove them from the tin and immediately while still warm, dip the tops of each cupcake into the cinnamon sugar mixture. Ensure they are well coated. Place them on a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired piping consistency.
9. Frost the Cupcakes:
Once the churro cupcakes have cooled completely, frost them generously with the cream cheese frosting. You can pipe it on using a pastry bag with a decorative tip, or simply spread it using a spatula. For an extra touch, you can lightly dust the frosted cupcakes with a little more cinnamon.
Why You’ll Love This Churro Cupcakes
You’ll adore these Churro Cupcakes because they masterfully capture the irresistible taste of freshly fried churros in a wonderfully moist and portable cupcake form. The real magic lies in the fluffy texture and the warm cinnamon-sugar infusion, perfectly complemented by a rich, tangy cream cheese frosting – a delightful upgrade from a traditional churro dip. Making these at home not only saves you money compared to store-bought treats but also guarantees a fresh, handcrafted batch of pure joy for any occasion, from a simple afternoon indulgence to a festive gathering.
Imagine the delight of biting into one of these – the sweet, spiced cake giving way to the irresistible aroma of cinnamon with every bite. They’re a step above your average cupcake, offering a unique flavor profile that will have everyone asking for the recipe. Don’t just dream about them; bring the carnival to your kitchen and surprise your loved ones with these extraordinary Churro Cupcakes today!
Storing and Reheating Tips
- Storing Unfrosted Cupcakes: Allow the unfrosted Churro Cupcakes to cool completely on a wire rack. Once cool, they can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Storing Frosted Cupcakes: Due to the cream cheese frosting, frosted Churro Cupcakes are best stored in an airtight container in the refrigerator. They will stay fresh for 3-4 days. Allow them to come to room temperature for about 30 minutes before serving for the best texture and flavor.
- Freezing: For longer storage, you can freeze either unfrosted or frosted cupcakes.
- Unfrosted: Individually wrap cooled, unfrosted cupcakes in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting.
- Frosted: It’s generally recommended to freeze unfrosted cupcakes and frost them after thawing for optimal frosting texture. However, if you must freeze frosted cupcakes, ensure the frosting is firm (you might want to briefly chill them before wrapping). Individually wrap them in plastic wrap, then in foil, and place them in a freezer-safe container for up to 1 month. Thaw slowly in the refrigerator.
- Reheating: Churro Cupcakes are best enjoyed at room temperature. If refrigerated, simply allow them to sit out for at least 30 minutes before serving to soften the frosting and cake. Reheating is not recommended as it can dry out the cake and melt the frosting.
Final Thoughts
These Churro Cupcakes are a testament to how simple ingredients can create extraordinary flavors. They offer a delightful, homemade twist on a beloved classic, perfect for any sweet craving. Give them a try – you’ll be so glad you did!
Churro Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, ½ teaspoon ground cinnamon, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl, beat the softened butter and ½ cup of granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. This aeration is crucial for a tender cupcake.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes. You should have a smooth, but not overly thin, batter.1 ½ cups all-purpose flour, ½ cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, in a shallow dish, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Mix thoroughly.¼ cup granulated sugar, 1 teaspoon ground cinnamon
- Once the cupcakes are baked, let them cool in the muffin tin for 5 minutes. Then, carefully remove them from the tin and immediately while still warm, dip the tops of each cupcake into the cinnamon sugar mixture. Ensure they are well coated. Place them on a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired piping consistency.8 ounces cream cheese, ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the churro cupcakes have cooled completely, frost them generously with the cream cheese frosting. You can pipe it on using a pastry bag with a decorative tip, or simply spread it using a spatula. For an extra touch, you can lightly dust the frosted cupcakes with a little more cinnamon.