Churro Cupcakes with Cinnamon Cream Cheese Frosting
Tender cinnamon cupcakes with a tangy cream cheese frosting that taste just like churros. Perfectly spiced and sweet, topped with a cinnamon sugar sprinkle for the ultimate dessert indulgence.
12 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients (like vanilla extract and baking powder) are certified gluten-free.