Go Back

Churro Cupcakes

Churro cupcakes with a tender vanilla crumb, baked until just set, then topped with cinnamon-sugar frosting and a crunchy churro stick. Finish with an optional dark chocolate drizzle for extra contrast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Mix the cupcake batter
  1. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined, creating a uniform dry blend.
  2. In a stand mixer, beat softened butter with granulated sugar until light and fluffy, with a pale, aerated texture.
  3. Add the large eggs one at a time, beating well after each addition so the batter looks smooth and cohesive.
  4. Alternate adding the flour mixture and sour cream, beginning and ending with flour, and mix just until each addition is incorporated.
  5. Add vanilla extract and whole milk, then mix until the batter is smooth and pourable.
Bake and cool
  1. Preheat the oven to 350°F and fill cupcake liners with batter, leaving a little headspace at the top of each liner.
  2. Bake at 350°F for 18 minutes, until a toothpick comes out clean with no wet batter clinging.
  3. Cool cupcakes completely before frosting so the frosting holds its shape.
Frost and decorate
  1. Beat softened butter with powdered sugar in a stand mixer until fluffy, then scrape down the bowl as needed for an even frosting texture.
  2. Mix cinnamon with granulated sugar (for coating) in a small bowl to create a cinnamon-sugar coating.
  3. Pipe frosting onto the cooled cupcakes and roll the frosted top in the cinnamon sugar so each cupcake gets a crunchy, golden coating.
  4. Top each cupcake with a churro stick or churro piece, pressing lightly so it adheres.
  5. If using, drizzle melted dark chocolate over the tops and serve after the drizzle sets slightly.

Notes

For the fluffiest frosting, ensure the butter is fully softened before mixing and avoid frosting warm cupcakes. Store cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. To make them dairy-light, swap sour cream and whole milk for their lactose-free or unsweetened dairy-free equivalents and use dairy-free butter in the frosting (texture may vary slightly).