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Moist Churro Cupcakes with Cinnamon Cream Cheese Frosting

A close-up of a churro cupcake with a bite taken out, showing the moist cake texture and cinnamon-dusted frosting.
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Bake these moist, fluffy churro cupcakes that capture the classic cinnamon sugar flavor of your favorite fairground treat. They feature a cinnamon-spiced cake base, tangy cream cheese frosting, and a crunchy cinnamon sugar topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • For Cinnamon Sugar Topping: 1/3 cup granulated sugar
  • For Cinnamon Sugar Topping: 1 teaspoon ground cinnamon
  • For Cinnamon Cream Cheese Frosting: 8 ounces cream cheese, softened
  • For Cinnamon Cream Cheese Frosting: 1/2 cup unsalted butter, softened
  • For Cinnamon Cream Cheese Frosting: 3 cups powdered sugar
  • For Cinnamon Cream Cheese Frosting: 1 teaspoon vanilla extract
  • For Cinnamon Cream Cheese Frosting: 1/2 teaspoon ground cinnamon
  • For Cinnamon Cream Cheese Frosting: 1-2 tablespoons milk (as needed)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy. This step helps create fluffy cupcakes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Distribute the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the Cinnamon Cream Cheese Frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  9. Gradually add the powdered sugar, vanilla extract, and 1/2 teaspoon of cinnamon. Beat until creamy. Add milk one tablespoon at a time if the frosting is too stiff.
  10. Once the cupcakes are completely cool, prepare the cinnamon sugar topping by mixing the 1/3 cup sugar and 1 teaspoon cinnamon in a shallow dish.
  11. Dip the top of each cooled cupcake lightly into the cinnamon sugar mixture, or sprinkle it over the top.
  12. Pipe or spread the Cinnamon Cream Cheese Frosting onto each cupcake. For an extra touch, you can sprinkle a little more cinnamon sugar on top of the frosting.

Notes

  • For an even richer flavor, you can add 1/2 teaspoon of ground cinnamon to the cupcake batter along with the dry ingredients.
  • If you want a true churro experience, you can lightly brush the tops of the warm cupcakes with melted butter before dipping them in the cinnamon sugar mixture.
  • These homemade cupcakes are best stored in an airtight container in the refrigerator due to the cream cheese frosting.

Nutrition

Find it online: https://kingscook.com/churro-cupcakes-recipe-cinnamon-frosting/