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Churro Cupcakes

Churro cupcakes with a tender golden crumb and cinnamon-sugar frosting, finished with a churro stick on top. Light vanilla cupcakes are baked at 350°F and cooled completely before piping and coating for a classic churro vibe.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Make the cupcake batter
  1. Whisk together all-purpose flour, baking powder, and salt until evenly combined. This keeps the crumb light and prevents any salty pockets.
  2. Beat the softened butter with granulated sugar until light and fluffy. The mixture should look paler and slightly increased in volume.
  3. Add the eggs one at a time, beating well after each addition. Beat just until incorporated so the batter stays smooth.
  4. Alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture. Mix each addition until no dry streaks remain.
  5. Add vanilla extract and whole milk, then mix until the batter is smooth. Stop mixing as soon as the batter looks uniform.
Bake and cool
  1. Fill cupcake liners about 2/3 full with batter. Keep the tops even so the cupcakes bake uniformly.
  2. Bake at 350°F for 18 minutes, until a toothpick comes out clean. You should see lightly golden domes and set edges.
  3. Cool the cupcakes completely before frosting. If they are warm, the frosting will melt and the cinnamon coating won’t stick.
Make frosting and finish
  1. Beat the softened butter with powdered sugar until fluffy. Scrape the bowl as needed so the frosting is smooth.
  2. Mix cinnamon with granulated sugar for the coating. Stir well so the cinnamon color is evenly distributed.
  3. Pipe frosting onto the cooled cupcakes and roll the frosted tops in the cinnamon sugar. Press gently for a thick, even churro-style coating.
  4. Top each cupcake with a churro stick or churro piece. Insert it upright while the coating is fresh.
  5. Drizzle with melted dark chocolate if desired and serve. Use a light, thin stream for a glossy finish.

Notes

For clean frosting piping, make sure the cupcakes are fully cool (room temperature) before you pipe—warm cupcakes cause the cinnamon coating to fall off. Store cupcakes covered in the refrigerator up to 3 days; bring to room temperature before serving for the best texture. Freezing is yes: freeze frosted cupcakes without the churro sticks for up to 2 months and add sticks after thawing. If you want a slightly lighter option, substitute half the butter in the frosting with neutral oil or an equal amount of plant-based butter, and use a dairy-free sour cream and milk if needed.