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Churro Cupcakes

Churro cupcakes made with a tender vanilla cupcake base and cinnamon-sugar frosting swirled on top, then finished with a churro stick. Each bite blends warm cinnamon flavor with a playful churro coating and optional dark chocolate drizzle.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Churro 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 (for frosting)
  • 2 cup powdered sugar
  • 2 tbsp cinnamon
  • 3 tbsp granulated sugar (for coating)
  • 12 small churros or churro pieces
  • dark chocolate for drizzling (optional)

Equipment

  • 1 sheet pan

Method
 

Mix and bake the cupcakes
  1. Whisk the all-purpose flour, baking powder, and salt together in a bowl until evenly combined.
  2. Beat the softened butter with the granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Alternate adding the flour mixture and sour cream to the batter, beginning and ending with the flour mixture.
  5. Stir in the vanilla extract and whole milk just until the batter is smooth.
  6. Fill cupcake liners and bake at 350°F for 18 minutes, until a toothpick comes out clean.
  7. Cool the cupcakes completely before frosting.
Frost, coat, and finish
  1. Beat the softened butter for frosting with the powdered sugar until fluffy.
  2. Mix the cinnamon with the granulated sugar for coating.
  3. Pipe the frosting onto the cooled cupcakes, then roll the frosted tops in the cinnamon sugar.
  4. Top each cupcake with a churro stick or churro piece.
  5. Drizzle with melted dark chocolate if desired and serve.

Notes

For the cleanest cinnamon-sugar coating, frost and roll immediately while the frosting is fresh. Store cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes up to 2 months and thaw before frosting. For a lighter option, substitute half the butter in the cupcake batter with neutral oil (same volume) to reduce saturated fat while keeping the crumb tender.