Description

Indulge in the delightful fusion of classic churros and fluffy cupcakes with this Churro Cupcakes recipe. These cupcakes combine cinnamon-spiced batter with a rich cinnamon-sugar coating and are topped with a creamy cinnamon buttercream and drizzled with salted caramel sauce. Perfect for dessert lovers craving a whimsical and flavorful treat inspired by the beloved churro.

Ingredients

Scale

Cupcake Batter

1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons baking powder
3/4 teaspoon baking soda
1 Tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 cup heavy cream
1/2 cup sour cream

Cinnamon Sugar Coating

1 cup melted butter
2 cups sugar
3 Tablespoons ground cinnamon

Toppings

Fresh or frozen churros (as desired, typically 24 small churros or enough to top each cupcake)
2 cups unsalted butter, softened
5 cups powdered sugar
1 Tablespoon ground cinnamon
5 Tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 bottle salted caramel sauce (about 12 ounces)

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Instructions

Prepare the cupcake batter. In a large mixing bowl, cream together the 1 cup sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Alternately add the dry ingredients and the heavy cream and sour cream to the butter mixture, mixing until just combined.
Bake the cupcakes. Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners and fill each about two-thirds full with batter. Bake for approximately 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool completely.
Prepare the cinnamon sugar coating. Combine the 2 cups sugar and 3 tablespoons ground cinnamon in a bowl. Melt 1 cup of unsalted butter in a separate bowl. Once cupcakes are cooled, brush the tops generously with melted butter and then roll or sprinkle with the cinnamon sugar mixture to coat well.
Make the cinnamon buttercream frosting. In a large bowl, beat the 2 cups softened unsalted butter until creamy. Gradually add the powdered sugar, 1 tablespoon ground cinnamon, heavy whipping cream, and vanilla extract. Beat until the frosting is smooth and fluffy, adjusting cream quantity if necessary for spreading consistency.
Assemble the churro cupcakes. Pipe or spread the cinnamon buttercream generously on top of each cupcake. Arrange a fresh or frozen churro piece on top of each frosted cupcake. Drizzle salted caramel sauce over the churro and frosting for an indulgent finish.

Notes

Make sure cupcakes are completely cooled before applying the cinnamon sugar coating or frosting to prevent melting.
Use fresh churros when possible for best texture, but frozen churros also work well when thawed slightly.
The salted caramel sauce adds a wonderful balance of sweet and salty—feel free to adjust amount based on your taste preference.
For easier frosting application, chill the buttercream slightly if it seems too soft.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.