Churro Cupcakes

These cupcakes or topped with a cinnamon sugar mixture and a creamy cinnamon sugar  frosting. It’s just like eating a churro but in cupcake form!  😉

Churro Cupcakes


Churro Cupcakes
Yields 24
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  1. 2 1/2 cups cake flour
  2. 1 1/2 cups sugar
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 1/2 teaspoons cinnamon
  6. Two eggs
  7. 1 1/2 cup vegetable oil
  8. 1 cup buttermilk
  9. 1 tablespoon vanilla
  10. 1 teaspoon vinegar
  11. 1 tablespoon cinnamon
  12. 1/2 cup granulated sugar
  13. 1/2 cup melted butter
  1. Combine butter milk vegetable oil, eggs, vinegar, and vanilla in a mixing bowl. In a separate bowl combine dry ingredients. Combine dry ingredients into wet ingredients until thoroughly combined (2 min.)
  2. Using a large ice cream scoop fill each scoop 3/4 of the way full into prepared pan lined with cupcake liners.
  3. Bake in 350° oven for 15 to 18 minutes. Be careful not to over bake.
  4. Mix 1 tablespoon of cinnamon and 1/2 cup of granulated sugar. Melt unsalted butter.
  5. While cupcakes are still warm brush on melted butter and dip it directly into cinnamon and sugar mixture.
Meagan Makes Cupcakes
Churro Frosting
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  1. 1 1/2 cups softened butter
  2. 6 cups powdered sugar
  3. 1 teaspoon cinnamon
  4. 1 tablespoon vanilla
  5. 3 tablespoons evaporated milk (or whole milk)
  1. Whisk the cinnamon into the powdered sugar.
  2. Cream softened butter until light and fluffy
  3. Add the powdered sugar to the butter in increments of three (2 cups at a time) allowing it to fully combine with the butter for each addition.
  4. Add in vanilla and evaporated milk.
  5. Mix until smooth and creamy
  1. It is important not to add all the powdered sugar at once. This will help the frosting from becoming grainy!
Meagan Makes Cupcakes

One comment

  1. Kristen P. says:

    These turned out so delicious! I used All purpose flour as I didn’t have any cake flour on hand and they still turned out light and fluffy.

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