Go Back
Churro Cupcakes
Author: Jackie
  • 2 sticks softened butter (I use Plugra)
  • 1 ½ cups sugar
  • 2 teaspoon Rodelle vanilla bean paste or regular vanilla
  • 2 whole eggs
  • 3 egg yolks
  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
  • Cinnamon Sugar Topping-
  • ¼ cup granulated sugar
  • 1 teaspoon Cinnamon
  • Cinnamon Cream Cheese Frosting-
  • ½ 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)
  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. In a separate bowl, combine flour, salt, cinnamon, baking powder and soda and mix.
  3. 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.
  4. Add eggs, one at a time, scraping the bowl after each addition.
  5. Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
  6. Repeat this 3 times, until you have incorporated all the flour and buttermilk.Fill cups with cupcake batter ⅔ full and gently tap on counter to remove air bubbles.
  7. Sprinkle each cupcake with the cinnamon and sugar mixture.
  8. Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
  9. Allow to cool completely before frosting.
  10. Frosting-
  11. 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.
  12. Pipe frosting onto cupcakes and sprinkle with remaining cinnamon and sugar mixture.
  13. Top with cooled baked churro if desired.
  14. Recipe makes 20 cupcakes.