A amazing way to bring the carnival to your kitchen, these churro cupcakes are a delightful fusion of fluffy cake and the iconic cinnamon-sugar crunch of churros, all topped off with a velvety cinnamon cream cheese frosting that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of moist cupcake and crunchy cinnamon-sugar topping mimics the texture of real churros.
- Cinnamon cream cheese frosting adds a tangy contrast to the sweet cupcakes, balancing flavors perfectly.
- Simple ingredients come together to create a gourmet-tasting dessert that’s surprisingly easy to make.
- Perfect for parties, these cupcakes are a guaranteed crowd-pleaser.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup granulated sugar + 1 tsp cinnamon for topping
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Piping bag and tip (optional)
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your cupcakes will be light and fluffy. Tip: Sifting the dry ingredients can prevent lumps in your batter for a smoother texture.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla, mixing well after each addition. This step is crucial for incorporating air into the batter, which helps the cupcakes rise.
Combine Wet and Dry Ingredients
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter. Overmixing can lead to dense cupcakes, so stop as soon as you no longer see streaks of flour.
Bake to Perfection
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
Add the Churro Topping
While the cupcakes are still warm, brush the tops with melted butter and sprinkle generously with the cinnamon-sugar mixture. This step gives the cupcakes their signature churro crunch and flavor.
Whip Up the Frosting
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla and cinnamon, beating until the frosting is light and fluffy. Pipe or spread onto cooled cupcakes. Tip: For best results, chill the frosting for 30 minutes before piping to help it hold its shape.
Tips and Tricks
For an extra churro-like experience, consider dipping the tops of the cupcakes in melted butter and then rolling them in the cinnamon-sugar mixture after they’ve cooled slightly. This doubles down on the churro flavor and texture. If you’re short on time, you can skip the piping bag and simply spread the frosting with a knife for a more rustic look. To ensure your cupcakes are perfectly moist, don’t overbake them; start checking at the 18-minute mark. For a smoother frosting, sift the powdered sugar before adding it to the cream cheese mixture. Lastly, if you’re making these ahead of time, store them in the refrigerator but let them come to room temperature before serving for the best flavor and texture.
Recipe Variations
- Chocolate Churro Cupcakes: Add 1/2 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Stuffed Cupcakes: Before baking, place a small piece of chocolate or dulce de leche in the center of each cupcake for a surprise filling.
- Gluten-Free Version: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Vegan Option: Use plant-based butter, milk, and cream cheese, and replace the eggs with flax eggs.
- Spiced Up: Add a pinch of nutmeg or cardamom to the batter for an extra layer of warmth.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. The frosting can be made ahead and stored in the refrigerator for up to a week. Just be sure to bring it to room temperature and give it a quick whip before using.
Why did my cupcakes turn out dense?
Dense cupcakes are often the result of overmixing the batter or using too much flour. Be sure to measure your flour correctly (spoon it into the measuring cup and level it off) and mix just until the ingredients are combined. Also, make sure your baking powder is fresh for optimal rise.
Can I use margarine instead of butter?
While you can use margarine, butter is recommended for its superior flavor and texture. Margarine may alter the taste and consistency of both the cupcakes and the frosting. If you do use margarine, opt for a stick variety rather than tub margarine, which has a higher water content.
Summary
These churro cupcakes with cinnamon cream cheese frosting are a fun and delicious way to enjoy the flavors of a churro in cupcake form. Perfect for any occasion, they’re sure to impress with their unique texture and taste. Follow the tips and variations to make them your own!