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Churro Cupcakes

Churro cupcakes with cinnamon-sugar frosting are baked until tender and finished with a crunchy cinnamon coating. A churro stick on top and an optional dark chocolate drizzle make each bite playful and glossy.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour For the cupcake batter.
baking powder
  • 1 tsp baking powder Helps the cupcakes rise.
salt
  • 0.25 tsp salt Balances sweetness.
butter
  • 0.5 cup butter Softened, for the cupcakes.
  • 0.5 cup butter Softened, for the frosting.
granulated sugar
  • 0.75 cup granulated sugar For the cupcake batter.
  • 3 tbsp granulated sugar For cinnamon-sugar coating.
eggs
  • 2 eggs Large eggs.
sour cream
  • 0.5 cup sour cream For a tender crumb.
vanilla extract
  • 1 tsp vanilla extract For flavor.
whole milk
  • 0.5 cup whole milk For batter texture.
powdered sugar
  • 2 cup powdered sugar For cinnamon-sugar frosting.
cinnamon
  • 2 tbsp cinnamon Mixed with granulated sugar for coating.
small churros or churro pieces
  • 12 small churros or churro pieces Used as the topper for each cupcake.
dark chocolate
  • 1 dark chocolate Optional, for drizzling.

Equipment

  • 1 stand mixer

Method
 

Make the cupcake batter
  1. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined. The mixture should look uniform with no visible streaks of baking powder.
  2. In a stand mixer, beat softened butter with granulated sugar until light and fluffy, scraping the bowl as needed. You should see the mixture turn paler and more aerated.
  3. Add the eggs one at a time, beating well after each addition. The batter should look smooth and glossy after both eggs.
  4. Alternate adding the flour mixture and sour cream to the mixer, beginning and ending with flour. Mix just until the last flour is absorbed and no dry pockets remain.
  5. Add vanilla extract and whole milk, then mix until the batter is cohesive. The batter should fall off a spoon in thick ribbons.
Bake and cool
  1. Fill cupcake liners with batter, distributing evenly across the muffin tin. Stop when cups are about two-thirds full for even domes.
  2. Bake at 350°F for 18 minutes, until a toothpick comes out clean. The tops should spring back lightly when touched.
  3. Cool the cupcakes completely on a rack. Wait until fully room temperature so frosting won’t melt.
Frost, coat, and finish
  1. Beat softened butter with powdered sugar until fluffy in a stand mixer. The frosting should look thick, smooth, and hold soft peaks.
  2. Mix cinnamon with granulated sugar in a small bowl for the coating. The blend should look evenly speckled throughout.
  3. Pipe frosting onto the cooled cupcakes, then roll the frosted top in the cinnamon sugar. You should see the coating adhere in a crisp, even layer.
  4. Top each cupcake with a small churro stick or churro piece. Press gently so it sits upright without crushing the frosting.
  5. Drizzle melted dark chocolate over the cupcakes if desired. Finish when the drizzle looks glossy and lightly set.
  6. Serve immediately after the chocolate drizzle sets. The frosting coating should stay textured rather than sticky.

Notes

For the cleanest cinnamon-sugar coating, make sure cupcakes are fully cooled before frosting. Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for best texture. Freezing is not recommended because the churro topping and frosting coating can soften after thawing. For a lighter option, use low-fat sour cream and replace half the butter in frosting with light butter spread, keeping the powdered sugar amounts the same.