Fluffy churro cupcakes made with cinnamon, sour cream, and a dreamy cream cheese frosting. Sweet, spiced, and totally irresistible!
I still remember the first time I had a churro. I was seven, at a county fair, sticky-fingered and wide-eyed as the sugar-dusted magic melted in my mouth. Fast forward a couple (okay, several) decades, and that nostalgic flavor hit me all over again when I baked these Churro Cupcakes with Cinnamon Cream Cheese Frosting. Except now I don’t have to wait for a Ferris wheel and fried food booth to relive that moment.
I made these for my sister’s birthday last year—she’s a churro fiend—and let me tell you, they did not last long. Even my dad, who swears he doesn’t have a sweet tooth, inhaled two and muttered something like, “These are dangerous.” Fair warning: they absolutely are.
Why You’ll Love This Churro Cupcakes with Cinnamon Cream Cheese Frosting Recipe?
Oh, let me count the ways. First, the cupcake itself is fluffy and warmly spiced with cinnamon—kind of like if a snickerdoodle and a churro had a really delicious baby. Then there’s the frosting. Cream cheese + cinnamon = straight-up heaven. The whole thing gets topped with a dusting of cinnamon sugar that crackles ever so slightly with every bite. It’s cozy, comforting, and a little indulgent without being too fussy. You can make them for birthdays, brunches, or just because it’s Tuesday and you need a win.
Ingredient Notes:
Here’s a quick rundown of the stars in this show, plus a few tips:
-
All-Purpose Flour: The sturdy base for these cupcakes. Don’t sub in cake flour unless you want them ultra tender (which is fine, just different).
-
Ground Cinnamon: The real MVP. Don’t be shy—this is what gives them that churro flavor.
-
Vanilla + Sour Cream + Whole Milk: This trio brings moisture, tang, and balance. Make sure they’re all at room temp so your batter mixes evenly.
-
Butter + Sugar + Eggs: You know the drill—classic cupcake combo, creamed for fluffiness.
-
Cream Cheese: Use full-fat and make sure it’s super soft for the smoothest frosting.
-
Powdered Sugar + Cinnamon (Again!): For that cloud-like cinnamon cream cheese frosting. I like mine a little tangy, but you can adjust to your sweetness level.
-
Cinnamon Sugar Topping: Optional, but very recommended. It’s the final “churro” touch.
How To Make Churro Cupcakes with Cinnamon Cream Cheese Frosting?
Step 1: Get Set Up
Preheat your oven to 350°F and line a muffin pan with cupcake liners. It’s going to smell amazing in about 15 minutes, so brace yourself.
Step 2: Mix the Dry Stuff
Whisk together the flour, baking powder, baking soda, salt, and cinnamon. You’ll want to sift it if your flour’s clumpy. No one wants a flour bomb in their cupcake.
Step 3: Mix the Wet Stuff
In a separate bowl or glass, stir together the vanilla, milk, and sour cream. Set it aside so it’s ready to go.
Step 4: Cream It Good
Beat the butter and sugar until fluffy and light—about 2-3 minutes with a mixer. Add eggs one at a time, beating well after each. This is where the air gets folded in for fluffy magic.
Want To Save This Recipe?
Step 5: Combine
Add your dry and wet mixes to the butter mixture, alternating between them (starting and ending with flour). Just mix until everything’s combined—don’t overbeat.
Step 6: Fill and Bake
Scoop the batter into the liners, about 2/3 full. Bake 18–22 minutes or until a toothpick comes out clean. Let ’em cool on a rack before frosting.
Step 7: Frost and Sprinkle
Beat the cream cheese and butter until smooth, then slowly mix in the powdered sugar, vanilla, and cinnamon. Add a little cream if it’s too thick. Pipe or spread onto cooled cupcakes and sprinkle with cinnamon sugar. Boom. Done.
Storage Options:
These store beautifully! Pop them in an airtight container and keep them in the fridge for up to 4 days. Just let them come to room temp before serving so that frosting is soft and dreamy again. You can also freeze the unfrosted cupcakes for up to 2 months—thaw, frost, and devour.
Variations and Substitutions:
-
Gluten-Free Version: Swap the flour for a 1:1 gluten-free baking blend.
-
Extra-Spiced: Add a pinch of nutmeg or cardamom for more depth.
-
Filled Version: Core and add a spoonful of dulce de leche or Nutella. Dangerous, in a good way.
-
Dairy-Free: Sub in plant-based butter, dairy-free cream cheese, and almond milk.
What to Serve with Churro Cupcakes with Cinnamon Cream Cheese Frosting?
-
Coffee or Mexican Hot Chocolate: That cinnamon hits different when paired with cocoa.
-
Fresh Berries: Balance out the sweetness.
-
More Churros: Kidding. (Kind of.)
Frequently Asked Questions:
Can I make these a day ahead?
Absolutely. In fact, they’re even better the next day once the flavors settle.
Can I use a cake mix?
Technically yes, but you’ll miss that warm churro spice vibe from the scratch batter. Totally your call though!
How do I prevent sinking?
Make sure your oven’s fully preheated and don’t open the door while they bake. Also, don’t overmix the batter.
If these Churro Cupcakes with Cinnamon Cream Cheese Frosting don’t transport you straight to a fairground in the best way, I don’t know what will. They’re a total crowd-pleaser and honestly, just plain fun to make. Can’t wait to hear what you think—drop a comment or share a photo if you give them a try!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
For the Churro Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream at room temperature
- ⅓ cup whole milk at room temperature
For the Cinnamon Cream Cheese Frosting:
- 8 oz full-fat cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 –2 tablespoons heavy cream as needed
Optional Garnish:
- Cinnamon sugar for sprinkling
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
Prepare the Dry Ingredients:
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir to combine and set aside.
Combine Wet Ingredients:
- In a separate small bowl or measuring glass, mix together the vanilla extract, whole milk, and sour cream until smooth. Set aside.
Cream Butter and Sugar:
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2–3 minutes.
Add Eggs:
- Add the eggs one at a time, beating well after each addition.
Incorporate Dry and Wet Mixtures:
- With the mixer on low speed, alternate adding the flour mixture and the milk-sour cream mixture in three additions, starting and ending with the flour. Mix until just combined—avoid overmixing.
Portion and Bake:
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low and scraping down the sides as needed. Add the vanilla extract and ground cinnamon. If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
Frost the Cupcakes:
- Once the cupcakes are completely cool, frost using a piping bag or spatula. Sprinkle with cinnamon sugar, if desired, and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
