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Churro Cupcakes with cinnamon buttercream and caramel

Churros Cupcakes With Cream Cheese Frosting

Fleur
These Churro Cupcakes with cinnamon buttercream are easy to make and super sweet! The cupcakes are light, tender, fluffy, and moist. The cupcakes have a buttery, vanilla cinnamon taste.
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Sweets
Cuisine American, Mexican
Servings 12 cupcakes
Calories 471 kcal

Equipment

  • Cupcake Liners
  • Muffin Baking Pan

Ingredients
 
 

Dry Ingredients Churros Cupcakes

  • 175 gram self-raising flour
  • Pinch of Salt
  • 1 tbsp ground cinnamon
  • ¼ tsp nutmeg optional

Wet Ingredients Churros Cupcakes

  • 175 gram unsalted butter room temperature
  • 3 large eggs at room temperature
  • 3 tbsp milk
  • 175 grams granulated sugar
  • 1 tsp vanilla extract

Churros buttercream

  • 225 grams unsalted butter room temperature
  • 300 grams powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk or heavy cream
  • ¼ tsp kosher salt
  • baked churros you can find these in the frozen section
  • 1 tsp ground cinnamon
  • 2 tbsp granulated sugar

Optional toppings: churros, caramel sauce, and cinnamon sugar

    Instructions
     

    Cupcakes

    • Preheat the conventional oven to 175℃ / 350 °F. Position an oven rack in the center position. Prepare a muffin pan and place the muffin cups in it.
    • Beat the unsalted butter – at room temperature with an electric mixer at a low speed, until it becomes soft and creamy. Gradually at the granulated sugar and increase the speed (high speed) and continue beating until smooth and creamy. The butter needs to be paler (more white). TIP – If the butter is not at room temperature, you can also heat it for 30-60 seconds in the microwave, so that no lumps form in the mix (make sure that the butter doesn’t melt).
      175 grams granulated sugar, 175 gram unsalted butter
    • Add the vanilla extract. At a low speed add the eggs one by one into the creamed butter and mix them together briefly. Don’t overmix.
      1 tsp vanilla extract, 3 large eggs
    • In another bowl sift together the dry ingredients (the cake flour, baking powder, salt, nutmeg and cinnamon). Add the dry ingredients to the cupcake mixture and mix on the lowest setting for half a minute until combined. Add the milk and mix on the lowest setting until combined. Don’t overmix!
      175 gram self-raising flour, Pinch of Salt, 1 tbsp ground cinnamon, 175 gram unsalted butter, 3 tbsp milk, ¼ tsp nutmeg
    • Divide the cupcake batter over cups with an ice cream scoop or two spoons. Make sure that the cupcake cups are 3/4 full with the cupcake batter. Don't overfill. Bake at 175℃ / 350 °F for about 15-20 minutes until they are golden brown. Check the doneness of the cupcakes with a wooden toothpick. If the toothpick comes out clean, the cupcake is done.
    • Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting.

    Frosting

    • Measure out all of the ingredients. Take the butter out of the fridge for at least 30 minutes before making the buttercream. This will ensure that the frosting is smooth and creamy.
    • Beat the butter in a large mixing bowl with an electric mixer on medium speed for about 1 minute, until fluffy. Scrape side the sides and bottom of the bowl. You can use a hand mixer or a stand mixer with a paddle attachment.
      225 grams unsalted butter
    • Add the powdered sugar into the mixing bowl and start mixing on low speed so you don’t end up throwing it all over the place. Wait until the sugar starts to combine with the butter. Then turn the mixer on medium-high speed and beat for about 3 minutes until the mixture is light and fluffy.
      300 grams powdered sugar
    • Mix in the salt, cinnamon, and vanilla extract. If needed, scrape down the sides of the bowl and mix until combined.
      2 tsp vanilla extract, ¼ tsp kosher salt, 1 tsp ground cinnamon
    • If you need to thin out the buttercream add a bit of milk or buttercream. If the mixture becomes too thin you can add some extra powdered sugar.
      2-3 tbsp milk
    • Transfer frosting to a piping bag fitted with a large open star tip. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon sugar and top with a mini churro. You can find these in the frozen section. Tip - If you like caramel, you can also decorate the cupcakes with some caramel sauce or melted caramel chocolate as well
      baked churros, 2 tbsp granulated sugar, 1 tbsp ground cinnamon

    Video

    Nutrition

    Calories: 471kcalCarbohydrates: 52gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 113mgSodium: 71mgPotassium: 51mgFiber: 1gSugar: 40gVitamin A: 903IUVitamin C: 0.03mgCalcium: 31mgIron: 0.4mg

    Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

    Keyword Autumn, Cake, Cupcake, Simple, Vanilla
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