These churro cupcakes bring the best parts of a classic churro into cupcake form: tender, buttery cake, a crisp cinnamon-sugar top, and a spiced cream cheese frosting that echoes that warm cinnamon note. They’re straightforward to make, forgiving in the oven, and satisfying whether you’re baking for a crowd or just a cozy night in.
I test recipes until they behave predictably, and this one does. The technique is simple: a properly creamed butter and sugar base, careful alternation of dry and wet additions so the crumb stays tender, and an extra step brushing the tops with butter so the cinnamon-sugar really sticks. The frosting is cinnamon-forward and not overly sweet if you stick near the lower end of the powdered sugar range.
Below you’ll find exactly what I use and the step-by-step directions I follow. Measure carefully, keep your cream cheese cool for a clean, stable frosting, and don’t rush the cooling — the coating step works best on fully cooled cupcakes.
What We’re Using
Simple baking staples and a little technique. You don’t need exotic tools or ingredients: basic pantry flour, butter, sugar, eggs, milk, cream cheese, cinnamon—and standard bakeware. The process leans on a good creaming method and alternating additions to keep the batter light.
Take a moment to measure flour correctly (spoon into the cup and level it). That single habit keeps the texture consistent from batch to batch. Also, keep the frosting ingredients cool so the frosting aerates without becoming greasy.
Churro Cupcakes — Do This Next
Ingredients
- 2½ cups all-purpose flour, spooned into a measuring cup and leveled-off — the structure for the cupcakes; measure by spoon-and-level for accuracy.
- 2 teaspoons baking powder — provides lift so the cupcakes rise evenly.
- 1 teaspoon salt — balances sweetness and highlights cinnamon.
- 1 teaspoon ground cinnamon — the base churro spice in the batter.
- 2 sticks (1 cup) unsalted butter, softened — creamed with sugar to create a light crumb.
- 2 cups granulated sugar — sweetness and texture for the cake; creamed into the butter.
- 3 large eggs — bind the batter and add richness.
- 1½ teaspoons vanilla extract — flavor depth.
- ¾ cup milk — adds moisture and softens the crumb.
- 3 tablespoons unsalted butter, melted and cooled slightly — for brushing the tops so the cinnamon-sugar adheres.
- ¼ cup granulated sugar — mixed with cinnamon to coat the tops.
- 1 tablespoon ground cinnamon — for the cinnamon-sugar coating.
- 8 oz full-fat, brick-style cream cheese, softened but still cool — base for the frosting; full-fat gives the best texture.
- 1 stick (½ cup) unsalted butter, softened but still cool — helps lighten the cream cheese in the frosting.
- 1 teaspoon vanilla extract — builds flavor in the frosting.
- 2 teaspoons ground cinnamon — makes the frosting churro-like.
- Pinch salt — balances the frosting’s sweetness.
- 4 to 5 cups confectioners’ sugar — sweetens and thickens the frosting; start with 4 cups and add up to 5 if needed.
- Caramel sauce, for drizzling (optional) — optional finish that pairs beautifully with cinnamon-cream cheese.
- Preheat the oven to 350°F (175°C). Place a rack in the middle position and line two 12-cup muffin pans with paper liners.
- In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or using hand beaters), beat the 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add the 3 large eggs one at a time, mixing briefly after each addition until incorporated. Beat in the 1½ teaspoons vanilla extract.
- Divide the dry mixture into three roughly equal portions and divide the ¾ cup milk into two roughly equal portions. With the mixer on low speed, add the dry and milk to the butter mixture alternately, beginning and ending with the dry: add one portion of dry, then one portion of milk, then the second portion of dry, then the second portion of milk, then the final portion of dry. Mix only until just combined after each addition; do not overmix.
- Divide the batter evenly among the prepared muffin cups (about 24 cupcakes). Smooth the tops lightly if needed.
- Bake for 23 to 25 minutes, or until the tops are set and a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pans on a wire rack for 10 minutes. After 10 minutes, transfer the cupcakes to the wire rack and cool completely before proceeding.
- While the cupcakes cool, prepare the cinnamon-sugar coating: place the 3 tablespoons melted and slightly cooled unsalted butter in a shallow bowl. In another small bowl, stir together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Reserve this cinnamon-sugar mixture for later use on frosted cupcakes.
- Once the cupcakes are completely cool, brush the top of each cupcake lightly with the melted butter. Immediately either dip the buttered top into the cinnamon-sugar mixture to coat or hold the cupcake over the bowl and spoon the mixture over the top, tapping off any excess back into the bowl. Set the coated cupcakes aside.
- Make the frosting: in the bowl of an electric mixer fitted with the paddle attachment, combine the 8 oz softened (but still cool) cream cheese, ½ cup (1 stick) softened (but still cool) unsalted butter, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, and a pinch of salt. Mix on low speed until combined, then increase to medium-high and beat until light and aerated, about 2 minutes.
- With the mixer on low, gradually add 4 cups of the confectioners’ sugar and mix until incorporated. Increase the mixer speed to medium-high and beat until the frosting is fluffy, about 1 minute. If the frosting is too thin or you prefer a sweeter frosting, add up to the remaining 1 cup of confectioners’ sugar (for a total of 5 cups), mixing until you reach the desired consistency.
- Pipe or spread the frosting onto the cooled, cinnamon-coated cupcakes. Lightly dust the frosted cupcakes with some of the reserved cinnamon-sugar (you may not use all of it).
- If desired, finish each cupcake with a drizzle of caramel sauce. Store frosted cupcakes refrigerated and bring to room temperature before serving if preferred.
Why It’s My Go-To
These cupcakes are reliable. The method splits the dry ingredients into portions to avoid overworking the batter, so the crumb stays tender without being gummy. The cinnamon-sugar step is small but transformative; it gives each cake that churro personality without frying anything.
They travel well and please a variety of tastes. The frosting balance—cream cheese plus butter—keeps it bright and stable. If you want a dessert that looks special but is fast enough for a weeknight bake, this is it.
Easy Ingredient Swaps
Need to adjust? A few practical swaps work without rewriting the recipe:
- Use 2% milk instead of whole milk for slightly lighter cupcakes (no quantity change).
- Swap full-fat cream cheese for a lower-fat version if you prefer a lighter frosting; the texture will be a bit softer.
- Skip the caramel drizzle or use a store-bought sauce to save time.
Prep & Cook Tools
Gather tools before you start. It keeps the bake moving and prevents overmixing when you need to add ingredients quickly.
- Electric mixer with paddle attachment (or hand beaters)
- Two 12-cup muffin pans and paper liners
- Medium mixing bowl for dry ingredients
- Shallow bowl and small bowl for the butter and cinnamon-sugar
- Wire rack for cooling
- Measuring cups and spoons (spoon-and-level for flour)
- Offset spatula or pastry bag for frosting
- Pastry brush for brushing melted butter
Troubleshooting Tips
Common issues and fixes I’ve used in the kitchen:
- Dense cupcakes: You likely overmeasured flour or overmixed. Use the spoon-and-level method and stop mixing as soon as additions are combined.
- Flat cupcakes: Check that baking powder is fresh and that the oven temperature is accurate. An oven thermometer helps.
- Frosting too soft: Make sure cream cheese and butter are cool before whipping. Chill briefly then finish beating if needed. Add up to the extra cup of confectioners’ sugar if you need stiffer frosting.
- Cinnamon-sugar not sticking: Brush tops while cupcakes are warm enough to accept the butter but fully cool before coating for the best texture; the instructions balance these steps for good results.
Better-for-You Options
If you want to lighten things up, small changes go a long way without rewriting the recipe:
- Reduce the granulated sugar in the batter slightly and rely on the cinnamon in the frosting for flavor. The cakes will be less sweet but still moist.
- Use lower-fat dairy options (milk and cream cheese) to trim calories; texture will change but the cupcake will still be enjoyable.
- Skip caramel drizzle to cut added sugars at the finish.
Pro Perspective
A few professional habits that improve the final result:
Measure and temperature
Weigh flour when possible. If using cups, spoon and level. Keep butter and cream cheese softened but cool for the frosting—that gives you lift without greasiness. Eggs at room temperature incorporate more evenly.
Mixing rhythm
Cream butter and sugar adequately to introduce air, but once you add flour, be gentle. The alternating dry/wet additions minimize gluten development and keep crumb tender.
Finishing
For a clean presentation, pipe the frosting with a 1M or round tip. Dust the top with reserved cinnamon-sugar for a hint of texture, then add caramel sparingly so it doesn’t overwhelm the spice.
Keep It Fresh: Storage Guide
Store frosted cupcakes refrigerated to keep the cream cheese frosting safe. Bring them to room temperature for 20–30 minutes before serving for the best texture and flavor. Unfrosted cupcakes store well in an airtight container at room temperature for up to 2 days, or frozen for longer storage; frost after thawing.
FAQ
Q: Can I bake these as a layer cake instead?
A: Yes. You’ll need to adjust bake time and possibly bake in multiple pans; watch for a clean toothpick and avoid overbaking to keep the crumb moist.
Q: My frosting turned runny. What went wrong?
A: The most common cause is warm cream cheese or butter. Chill the bowl briefly, then re-whip. Add more confectioners’ sugar sparingly if needed for stiffness.
Q: Can I make the cinnamon-sugar ahead of time?
A: Absolutely. Store it in an airtight container at room temperature. Brush-and-coat the tops just before frosting for the best texture.
See You at the Table
Make a batch, let them cool fully, and enjoy the simple ritual of coating with cinnamon-sugar before topping with a spiced cream cheese frosting. These churro cupcakes are easy to scale and easy to love. If you try them, tell me how you finished them—caramel drizzle or plain and dusty with cinnamon-sugar? Either way, there’s a warm, cinnamon-scented bite waiting.
Churro Cupcakes
Ingredients
Ingredients
- 2 1/2 cupsall-purpose flour spooned into a measuring cup and leveled-off
- 2 teaspoonsbaking powder
- 1 teaspoonsalt
- 1 teaspoonground cinnamon
- 2 sticks 1 cupunsalted butter, softened
- 2 cupsgranulated sugar
- 3 large eggs
- 1 1/2 teaspoonsvanilla extract
- 3/4 cupmilk
- 3 tablespoonsunsalted butter melted and cooled slightly
- 1/4 cupgranulated sugar
- 1 tablespoonground cinnamon
- 8 ozfull-fat brick-style cream cheese, softened but still cool
- 1 stick 1/2 cupunsalted butter, softened but still cool
- 1 teaspoonvanilla extract
- 2 teaspoonsground cinnamon
- Pinchsalt
- 4 to 5 cupsconfectioners' sugar
- Caramel sauce for drizzling (optional)
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Place a rack in the middle position and line two 12-cup muffin pans with paper liners.
- In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or using hand beaters), beat the 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add the 3 large eggs one at a time, mixing briefly after each addition until incorporated. Beat in the 1½ teaspoons vanilla extract.
- Divide the dry mixture into three roughly equal portions and divide the ¾ cup milk into two roughly equal portions. With the mixer on low speed, add the dry and milk to the butter mixture alternately, beginning and ending with the dry: add one portion of dry, then one portion of milk, then the second portion of dry, then the second portion of milk, then the final portion of dry. Mix only until just combined after each addition; do not overmix.
- Divide the batter evenly among the prepared muffin cups (about 24 cupcakes). Smooth the tops lightly if needed.
- Bake for 23 to 25 minutes, or until the tops are set and a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pans on a wire rack for 10 minutes. After 10 minutes, transfer the cupcakes to the wire rack and cool completely before proceeding.
- While the cupcakes cool, prepare the cinnamon-sugar coating: place the 3 tablespoons melted and slightly cooled unsalted butter in a shallow bowl. In another small bowl, stir together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Reserve this cinnamon-sugar mixture for later use on frosted cupcakes.
- Once the cupcakes are completely cool, brush the top of each cupcake lightly with the melted butter. Immediately either dip the buttered top into the cinnamon-sugar mixture to coat or hold the cupcake over the bowl and spoon the mixture over the top, tapping off any excess back into the bowl. Set the coated cupcakes aside.
- Make the frosting: in the bowl of an electric mixer fitted with the paddle attachment, combine the 8 oz softened (but still cool) cream cheese, ½ cup (1 stick) softened (but still cool) unsalted butter, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, and a pinch of salt. Mix on low speed until combined, then increase to medium-high and beat until light and aerated, about 2 minutes.
- With the mixer on low, gradually add 4 cups of the confectioners' sugar and mix until incorporated. Increase the mixer speed to medium-high and beat until the frosting is fluffy, about 1 minute. If the frosting is too thin or you prefer a sweeter frosting, add up to the remaining 1 cup of confectioners' sugar (for a total of 5 cups), mixing until you reach the desired consistency.
- Pipe or spread the frosting onto the cooled, cinnamon-coated cupcakes. Lightly dust the frosted cupcakes with some of the reserved cinnamon-sugar (you may not use all of it).
- If desired, finish each cupcake with a drizzle of caramel sauce. Store frosted cupcakes refrigerated and bring to room temperature before serving if preferred.
Equipment
- 12-cup muffin pans
- Paper liners
- Electric Mixer
- paddle attachment
- Measuring cups and spoons
- Spatula
- Wire Rack
- shallow bowl
- Small Bowl
- Piping bag (optional)
Notes
Make-Ahead, Freezing & Storage Instructions:
The cupcakes can be prepared one day ahead of time (wait to drizzle the caramel sauce until right before serving) and stored in a cake dome in the refrigerator; bring to room temperature before serving. They can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving.
