Who doesn’t love churros? That golden, cinnamon-sugar-dusted delight is irresistible on its own, but when it’s transformed into a cupcake? Pure magic. Churro Cupcakes with Cinnamon Cream Cheese Frosting bring all the comforting flavors of this classic treat into a soft, moist cupcake topped with creamy frosting that’s kissed with cinnamon.
The first time I baked these, my kitchen was filled with the warm, spiced aroma that felt like a cozy hug. Each bite combines the lightness of a cupcake with the indulgent flavors of a churro, and the frosting takes it to the next level.
What I love most about this recipe is how it’s both nostalgic and elevated—a playful twist on a beloved classic. Let’s bake these Churro Cupcakes together and bring some sweetness to your day.
Churro Cupcakes with Cinnamon Cream Cheese Frosting feature a cinnamon-spiced cupcake base topped with a rich, tangy cream cheese frosting, dusted with cinnamon sugar for that signature churro flavor. Perfect for parties, holidays, or anytime you want a sweet treat!
An Exciting Story
The first time I served Churro Cupcakes, it was at a family brunch. My husband loved the hint of cinnamon in the frosting, and the kids were obsessed with the sugary dusting on top. They’ve become a must-make for birthdays and celebrations, and I love how they bring a little extra joy to any occasion.
Why These Churro Cupcakes with Cinnamon Cream Cheese Frosting?
- Warm and Cozy Flavors: Cinnamon and sugar shine in every bite.
- Rich Frosting: Cream cheese frosting adds tangy sweetness.
- Perfect Texture: Soft, moist cupcakes with a fluffy crumb.
- Crowd-Pleaser: Loved by kids and adults alike.
- Fun and Festive: Great for birthdays, holidays, or casual baking days.
What You Need for Churro Cupcakes with Cinnamon Cream Cheese Frosting
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- For the Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How to Make Churro Cupcakes with Cinnamon Cream Cheese Frosting
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the Wet Ingredients:
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and cinnamon.
- Frost and Decorate:
- Frost the cooled cupcakes with the cinnamon cream cheese frosting. In a small bowl, mix the granulated sugar and cinnamon for the topping, and sprinkle it over the frosting.
- Serve:
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips for Churro Cupcakes with Cinnamon Cream Cheese Frosting
- Use Room Temperature Ingredients: For smooth batter and frosting, make sure butter, cream cheese, and eggs are at room temperature.
- Pipe the Frosting: Use a star tip for a swirl effect that resembles a churro!
Substitutions and Variations
- Make It Spicier: Add a pinch of nutmeg or cayenne to the cupcake batter for a kick.
- Try a Different Frosting: Swap the cream cheese frosting for a whipped cinnamon buttercream.
- Use Gluten-Free Flour: A 1:1 gluten-free flour blend works well for this recipe.
Make a Healthier Version
- Use whole wheat pastry flour for added fiber.
- Substitute part of the sugar with coconut sugar or a natural sweetener.
- Use low-fat cream cheese and reduce the amount of powdered sugar in the frosting.
Closing for Churro Cupcakes with Cinnamon Cream Cheese Frosting:
And there you have it—Churro Cupcakes with Cinnamon Cream Cheese Frosting, a treat that’s just as comforting as it is fun. Perfect for celebrations or simply indulging your sweet tooth, these cupcakes bring the flavors of your favorite churro to life in cupcake form. Let us know how yours turn out, and don’t forget to explore more of our festie dessert recipes!
Frequently Asked Questions for Churro Cupcakes with Cinnamon Cream Cheese Frosting
- Can I make these ahead of time?
Yes, bake the cupcakes and prepare the frosting up to 2 days in advance. Assemble just before serving. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve. - What if I don’t have buttermilk?
Make your own by mixing ½ cup milk with 1 tsp lemon juice or vinegar. - What pairs well with these cupcakes?
Serve with coffee, hot chocolate, or a scoop of vanilla ice cream. - Can I make mini cupcakes?
Absolutely! Adjust the baking time to 12-15 minutes for mini cupcakes. - How do I prevent the cupcakes from being dense?
Don’t overmix the batter; mix just until the ingredients are combined. - Can I use a sugar substitute?
Yes, use a 1:1 baking sugar substitute for a lower-sugar version. - What’s a fun serving idea?
Top each cupcake with a mini churro or a drizzle of caramel sauce for extra flair. - Can I make this recipe vegan?
Use plant-based butter, a vegan egg substitute, and dairy-free cream cheese to adapt the recipe. - What if my frosting is too soft?
Chill the frosting in the refrigerator for 10-15 minutes before piping. - Can I add filling to the cupcakes?
Yes, pipe dulce de leche or cinnamon-sugar cream into the center for an extra surprise!
Churro Cupcakes with Cinnamon Cream Cheese Frosting
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cupcakes:
1 1 ½ cups all-purpose flour
1 1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp 1 ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
½ cup buttermilk
- For the Frosting:
8 oz 8 cream cheese, softened
½ cup unsalted butter, softened
4 cups 4 powdered sugar
1 tsp 1 vanilla extract
1 1 ½ tsp ground cinnamon
- For the Topping:
2 tbsp 2 granulated sugar
1 tsp 1 ground cinnamon
Directions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the Wet Ingredients:
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and cinnamon.
- Frost and Decorate:
- Frost the cooled cupcakes with the cinnamon cream cheese frosting. In a small bowl, mix the granulated sugar and cinnamon for the topping, and sprinkle it over the frosting.
- Serve:
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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