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Churro Cupcakes with Cinnamon Buttercream and Mini Churros Recipe

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3.9 from 15 reviews

Churro Cupcakes combine the classic warm cinnamon and sugar flavors of traditional churros with a moist, fluffy cupcake base, topped with a rich cinnamon buttercream frosting and garnished with mini churros or cinnamon sugar for a delightful dessert perfect for any occasion.

  • Total Time: 36 minutes
  • Yield: 12 cupcakes

Ingredients

For the Cupcakes

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk

For the Frosting

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 1 tablespoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons milk

Optional Toppings

  • 12 mini churros or churro pieces (store-bought or homemade)
  • Cinnamon sugar (for sprinkling)

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking powder, and kosher salt until evenly combined.
  3. Cream Sugars and Oil: In a separate large mixing bowl, combine the vegetable oil, granulated sugar, and light brown sugar. Whisk the mixture vigorously until fluffy and well blended to incorporate air.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract to the sugar and oil mixture, whisking just until blended after each addition to avoid over-mixing.
  5. Incorporate Dry Ingredients and Milk: Using a wooden spoon, gently fold the dry ingredients into the wet mixture until just combined. Gradually stir in the milk until the batter reaches a thick but spoonable consistency.
  6. Fill Cupcake Liners and Bake: Spoon the batter into each cupcake liner, filling about halfway to allow room for rising. Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely to room temperature on a wire rack before frosting.
  8. Prepare Buttercream Frosting: Using an electric mixer or stand mixer with a paddle attachment, beat the softened butter until creamy. Gradually add powdered sugar, cinnamon, kosher salt, and milk, mixing until the buttercream is thick, smooth, and spreadable. If too thick, add more milk one tablespoon at a time to adjust consistency.
  9. Pipe Frosting: Transfer the buttercream to a piping bag fitted with a large star tip and pipe decorative swirls onto the cooled cupcakes.
  10. Add Toppings: Finish by sprinkling cinnamon sugar over the frosted cupcakes, and garnish each with a mini churro or churro pieces for an authentic churro touch.

Notes

  • You can find mini churros at many grocery stores or make your own by frying small strips of choux pastry coated with cinnamon sugar.
  • Ensure eggs are at room temperature to create a smoother batter and better rise.
  • Use a light hand when folding ingredients to keep cupcakes tender and airy.
  • Buttercream can be stored covered at room temperature for up to 2 days or refrigerated up to a week; re-whip before using if chilled.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/churro-cupcakes-with-cinnamon-buttercream-and-mini-churros-recipe/