Churro Cupcakes are the perfect dessert for your fiesta! These light and fluffy cinnamon cupcakes are topped with a sweet cinnamon cream cheese frosting and a crunchy churro!
May is a great month here in San Diego. Although we don’t actually celebrate Cinco de Mayo, I certainly take advantage of all of the delicious Mexican recipes floating around and the awesome deals on cilantro, peppers, and carne asada meat! After a delicious meal though and a cold Corona, something sweet and cinnamon-y is the only way to end the night. These Churro Cupcakes are great for that!
Last year around this time, I made these phenomenal Dulce de Leche Milkshakes. They were topped with a Pepita Brittle and homemade Churros. I managed to make a few churros and even made a churro ice cream sandwich. That churro sandwich was the absolute best thing I have ever eaten. Unfortunately, that was the first and last time I will ever make churros as I was sore for 3 days trying after trying to pipe the dough. Thankfully though, most major grocers sell frozen churros that you simply pop in the oven or fryer. For this particular recipe, I purchased the churros at Trader Joe’s.
These Churro Cupcakes have a buttery cinnamon cake based that is swirled with Mexican Vanilla (aff link). If you have never used Mexican Vanilla, get some now. It is gloriously flavorful and a little goes a long way! The frosting has the same cinnamon and vanilla flavors and is studded with sprinkled cinnamon and sugar, just like a churro. While not necessary, these cupcakes are garnished with a delicious churro, which is literally the topping on the cake! Enjoy!
- 2 sticks softened butter (I use Plugra)
- 1 1/2 cups sugar
- 2 tsp Rodelle vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 teaspoon cinnamon
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
- Cinnamon Sugar Topping-
- 1/4 cup granulated sugar
- 1 teaspoon Cinnamon
- Cinnamon Cream Cheese Frosting-
- 1/2 cup (1 stick) salted butter, softened
- 8 ounces cream cheese , softened
- 3 to 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- Baked Churros (found in the frozen section at the store)
Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
In a separate bowl, combine flour, salt, cinnamon, baking powder and soda and mix.
Using your mixer fitted with the paddle attachment or a handheld electric beater, blend butter, sugar and vanilla at medium speed until pale and fluffy.
Add eggs, one at a time, scraping the bowl after each addition.
Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.
Repeat this 3 times, until you have incorporated all the flour and buttermilk.Fill cups with cupcake batter 2/3 full and gently tap on counter to remove air bubbles.
Sprinkle each cupcake with the cinnamon and sugar mixture.
Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
Allow to cool completely before frosting.
Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.
Pipe frosting onto cupcakes and sprinkle with remaining cinnamon and sugar mixture.
Top with cooled baked churro if desired.
Recipe makes 20 cupcakes.