Introduction
Churro cupcakes with swirled buttercream frosting are a delightful fusion of a beloved fried cinnamon-sugar treat and the classic cupcake. Imagine all the comforting flavors of a warm, crispy churro—cinnamon, sugar, a hint of vanilla—transformed into a soft, moist cupcake and topped with beautifully piped buttercream in a mesmerizing swirl. These cupcakes are perfect for celebrations, fiestas, or any time you want to impress with something a little unexpected but totally irresistible. With a rich cinnamon base, a tender crumb, and the iconic churro topping of cinnamon-sugar dusting, they bring nostalgic fairground vibes with the elevated charm of a boutique bakery. Whether you’re baking for a birthday, a holiday, or a cozy weekend treat, these churro cupcakes promise joy in every bite.
The History of Churros and Their Sweet Influence
Churros trace their origins back to Spain and Portugal, where shepherds are believed to have fried simple dough over open fires. As they traveled, churros spread across Latin America and beyond, evolving into various regional specialties. In Mexico, they’re often paired with thick hot chocolate and rolled in cinnamon sugar. The churro’s rise in popularity has inspired countless spinoffs, from churro ice cream sandwiches to churro cheesecakes—and now, churro cupcakes. This recipe captures the essence of the churro’s crispy, cinnamon-kissed exterior and buttery interior, reimagined in cupcake form with a tender cake base and a frosting swirl that echoes the sweetness of its heritage.
Ingredients Breakdown
For the cupcakes, you’ll need flour, sugar, baking powder, salt, eggs, milk, unsalted butter, vanilla extract, and a generous dose of cinnamon to create that signature churro warmth. The cinnamon-sugar mixture is essential—not only for dusting the tops but also for infusing the batter with churro flavor. The buttercream frosting typically includes unsalted butter, powdered sugar, vanilla, a splash of milk or cream for smoothness, and cinnamon for the swirl. Some versions add cream cheese to enhance richness, and a pinch of salt balances the sweetness beautifully. Optional toppings include mini churros or cinnamon sticks to garnish, adding both flair and fun to the presentation.
Step-by-Step Recipe
Begin by preheating your oven to 350°F and lining a muffin tin with cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually incorporate the dry ingredients, alternating with milk, until the batter is smooth and well combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting. For the buttercream, beat the butter until creamy, then slowly add the powdered sugar, vanilla, and milk. Divide the frosting into two bowls—leave one plain and add cinnamon to the other. Spoon both frostings side by side into a piping bag fitted with a large star tip to create the swirled effect. Pipe a generous swirl on each cooled cupcake. Finish with a light dusting of cinnamon sugar and, if desired, top with a mini churro for that picture-perfect final touch.
Tips for the Perfect Churro Cupcake
Use room temperature ingredients for a smoother batter and more even baking. Don’t overmix your batter once the flour is added, as this can make the cupcakes dense. Fill the cupcake liners no more than two-thirds full to avoid overflow and ensure a nice dome. For the cinnamon sugar topping, wait until the cupcakes are slightly warm so it sticks better, or brush the tops with a little melted butter before sprinkling. When piping the frosting, practice on parchment first to master the swirl. Chill your frosting slightly if it gets too soft, especially if the kitchen is warm. If you want a more churro-like texture, try adding a small amount of finely crushed graham crackers or crisp cinnamon toast crunch to the batter or as a topping for crunch.
Variations and Customizations
You can easily tailor churro cupcakes to your taste or event. Add a caramel filling to the center for a surprise twist and extra indulgence. Swap the vanilla buttercream with a cream cheese or brown sugar frosting for deeper flavor. For a festive touch, mix in orange zest or a hint of cayenne for a spicy-sweet contrast. Vegan versions can use plant-based butter and milk, along with a flax egg or commercial egg replacer. Gluten-free flour blends can also work well with minor adjustments. Mini cupcakes are great for parties, and jumbo ones make for a bakery-style presentation. If you’re going for a full-on churro vibe, consider lightly torching the frosted tops or rolling the cupcakes’ edges in cinnamon sugar.
Health Considerations and Nutritional Value
While churro cupcakes are a dessert and meant to be enjoyed in moderation, you can make small adjustments to suit different dietary needs. Using whole wheat pastry flour or a portion of almond flour can boost fiber content without sacrificing softness. Reducing the sugar slightly in both the batter and frosting can lower overall sweetness while still delivering flavor. Unsweetened applesauce or mashed banana can replace part of the butter or oil in the batter for a lighter version. For those watching sodium or dairy, choose unsalted butter and a plant-based milk alternative. Keep in mind that the standard version of these cupcakes is high in carbs and sugar, but they’re a treat designed to celebrate, comfort, and delight.
FAQ
Can I make churro cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them the day you plan to serve for best texture. How should I store leftovers? Keep frosted cupcakes in the fridge for up to three days. Bring them to room temperature before serving. Can I freeze churro cupcakes? The cupcakes (without frosting) freeze well for up to a month. Thaw and frost when ready. Can I use pre-made churros as toppers? Absolutely! Mini frozen churros work great—just bake and cool them before adding. What can I substitute for butter in the frosting? Plant-based butter or margarine will work in a pinch, but flavor may vary. How do I get the perfect swirl? Use a large star tip and make sure both frostings are the same consistency before piping. Practice first to get the hang of it.
Churro cupcakes with swirled buttercream frosting
Ingredients
Cupcake Ingredients
- 1 cup granulated sugar
- 1¾ cups cake flour make sure it’s not self-rising
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter softened to room temperature
- 2 large eggs at room temperature
- ⅓ cup full-fat sour cream
- 1 tablespoon pure vanilla extract avoid imitation
- ⅔ cup whole milk at room temperature
Cinnamon Sugar Filling Ingredients
- 3 tablespoons granulated sugar
- 4 teaspoons ground cinnamon
Frosting Ingredients
- 1 cup unsalted butter at room temperature
- 3 cups powdered sugar add more as needed to reach desired consistency
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
Instructions
Cupcake Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl or the bowl of a stand mixer, combine the granulated sugar, cake flour, baking powder, baking soda, salt, and cinnamon.
- Add the butter and beat on high speed using an electric mixer for about three minutes, or until the mixture becomes light and fluffy.
- In a separate small bowl, whisk together the eggs, sour cream, and vanilla extract until the mixture is smooth.
- Pour the egg mixture into the flour mixture and beat on medium speed just until everything is incorporated.
- Gradually add the milk, mixing on low speed until fully combined. The batter will be quite thin—don’t worry, that’s exactly how it should be.
- In a small bowl, stir together the ingredients for the cinnamon sugar filling.
- Pour a thin layer of batter into each cupcake liner. Sprinkle a light layer of the cinnamon sugar filling over the batter.
- Add more batter until the liners are about ¼ full, then sprinkle on another thin layer of cinnamon sugar.
- Top with more batter until the cupcake liners are halfway full.
- Bake for 14 minutes, then test for doneness with a toothpick—it should come out clean or with a few moist crumbs, but no wet batter. If needed, bake for another 2 minutes and test again.
- Once the cupcakes are fully baked, remove them from the tin and let them cool completely on a wire rack or on the counter.
Frosting Instructions
- Using an electric mixer, beat the butter on high speed for about three minutes until light, fluffy, and airy.
- Gradually add the powdered sugar, mixing a little at a time until well incorporated.
- Add the cinnamon and salt, then continue beating for another minute. If you prefer a firmer buttercream, mix in more powdered sugar until you reach your desired consistency.
- Pipe or spread the frosting over the fully cooled cupcakes. For a final touch, feel free to sprinkle a little extra cinnamon sugar on top.