Go Back

Churro Cupcakes

Delightful Churro Cupcakes with a moist interior and a crispy, cinnamon-sugar exterior, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Sifted for ease of combining
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs Room temperature
  • 0.5 cups whole milk Can substitute with almond or coconut milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
For the Cinnamon-Sugar Topping
  • 0.25 cups granulated sugar
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Line a standard 12-cup muffin tin with paper liners or lightly grease it.
  3. In a large mixing bowl, whisk together flour, baking powder, ground cinnamon, and salt.
  4. In another bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  6. Gradually combine the dry mixture with the butter mixture, alternating with the milk. Mix until just combined.
  7. Spoon the batter into muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. While the cupcakes bake, mix 1/4 cup granulated sugar with 1 tablespoon of ground cinnamon.
  3. Once baked, allow the cupcakes to cool for about 5 minutes, then roll them in the cinnamon-sugar mixture.
Serving
  1. Transfer cupcakes to a wire rack to cool completely before serving.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to three months. Thaw at room temperature or microwave for a few seconds before enjoying.