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Churro Cupcakes

Churro cupcakes with a tender vanilla crumb, cinnamon-sugar frosting swirl, and a crunchy churro stick on top. Baked until a toothpick comes out clean, then finished with cinnamon-sugar coating and optional dark chocolate drizzle.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcake batter
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
Cinnamon-sugar frosting and topping
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 2 tbsp cinnamon
  • 3 tbsp granulated sugar (for coating)
  • 12 small churros or churro pieces
  • 1 dark chocolate for drizzling (optional)

Equipment

  • 1 sheet pan

Method
 

Make the cupcake batter
  1. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined.
  2. Beat softened butter with granulated sugar until light and fluffy, about 2 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour.
  5. Add vanilla extract and whole milk and mix just until the batter looks smooth.
Bake and cool
  1. Fill cupcake liners about 3/4 full with batter.
  2. Bake at 350°F for 18 minutes, until a toothpick comes out clean.
  3. Cool cupcakes completely before frosting so the frosting stays thick.
Frost and finish
  1. Beat softened butter with powdered sugar until fluffy.
  2. Mix cinnamon with granulated sugar for the cinnamon-sugar coating.
  3. Pipe frosting onto the cooled cupcakes.
  4. Roll the frosted tops in the cinnamon-sugar mixture so the coating clings evenly.
  5. Top each cupcake with a small churro stick or churro piece.
  6. Drizzle with melted dark chocolate if desired, then serve.

Notes

For the cleanest, best-rolling frosting topping, cool the cupcakes fully before piping; warm cupcakes can cause the cinnamon-sugar coating to slide. Store in an airtight container in the fridge up to 3 days, then bring to room temperature before serving. Freeze cupcakes (uncoated) up to 2 months; thaw overnight in the fridge and frost after. For a lighter option, use low-fat sour cream and butter spread in both batter and frosting, keeping the texture similar.