Sweet and Crunchy Churro Cupcakes: A Delectable Fusion of Desserts

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup whole milk
For the frosting:
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2-3 tablespoons heavy cream
For the topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
4 churros, cut into 1 inch pieces

Steps and instructions

Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and cinnamon. Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cupcakes are completely cooled, frost them with the cinnamon frosting.
In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture over the frosted cupcakes.
Finally, top each cupcake with a piece of churro. Serve and enjoy!

Tools for making

Muffin tin - Used to bake the cupcakes.
Cupcake liners - Liners to place inside the muffin tin to prevent the cupcakes from sticking.
Medium bowl - Used to combine the dry ingredients.
Large bowl - Used to cream together the butter and sugar, and mix the batter.
Electric mixer - Used to cream the butter and sugar, and mix the batter.
Wire rack - Used to cool the cupcakes after baking.
Small bowl - Used to combine the sugar and cinnamon for the topping.
Spoon - Used to scoop the cupcake batter into the liners.
Toothpick - Used to check if the cupcakes are done baking.

Recipe variations

Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use plant-based butter and milk in the recipe.
Chocolate Churro Cupcakes: Add 1/4 cup unsweetened cocoa powder to the dry ingredients for a chocolate twist.
Salted Caramel Churro Cupcakes: Drizzle each cupcake with homemade salted caramel sauce before adding the churro topping.
Strawberry Churro Cupcakes: Fill the cupcakes with a small amount of strawberry jam before baking and top with fresh strawberries.
Nutella-Filled Churro Cupcakes: Fill each cupcake with a spoonful of Nutella before baking, and drizzle Nutella on top of the frosting.
Coconut Churro Cupcakes: Add 1/2 cup shredded coconut to the cupcake batter and sprinkle toasted coconut on top of the frosting.
Churro Cupcake Sundae: Serve the cupcakes with a scoop of vanilla ice cream, drizzled with chocolate sauce and topped with whipped cream and churro pieces.
Matcha Churro Cupcakes: Add 1 tablespoon of matcha powder to the dry ingredients for a green tea flavor.
Red Velvet Churro Cupcakes: Replace 1/4 cup of the all-purpose flour with cocoa powder and add red food coloring to the cupcake batter.

Recipe overview

Get ready to indulge in the delicious fusion of churros and cupcakes, a perfect treat for your sweet tooth. This churro cupcake recipe combines the rich, buttery flavor of standard cupcakes with the sweet, cinnamon-sugar delight of classic churros. With a soft, moist cupcake base, a creamy, cinnamon-infused frosting, a sprinkle of cinnamon sugar on top and a churro piece for the finishing touch, these cupcakes are a veritable fiesta of flavors. This recipe takes you through a straight-forward process, starting with baking the cupcakes, then preparing the frosting, and finally assembling the cupcakes with a churro piece on top. The end result is a batch of beautiful and delicious churro cupcakes, perfect for any occasion. Enjoy the process and even more, enjoy these sweet, delectable treats!

Common questions

Can I use self-rising flour instead of all-purpose flour? No, self-rising flour contains leavening agents already, which can affect the texture of the cupcakes.
Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but reduce the amount of salt in the recipe by half to balance the flavors.
Can I substitute almond milk or soy milk for the whole milk? Yes, you can use almond milk or soy milk as a substitute for whole milk in this recipe.
Can I make the cupcakes ahead of time? Yes, you can make the cupcakes in advance. Once they are completely cooled, store them in an airtight container at room temperature for up to 2 days.
Can I freeze the cupcakes? Yes, you can freeze the unfrosted cupcakes. Place them in a freezer-safe container or bag, and they can be stored in the freezer for up to 3 months. Thaw them at room temperature before frosting and serving.
Can I use a different frosting? Yes, you can use a different frosting if desired. Cream cheese frosting or chocolate ganache would work well with these churro cupcakes.
Can I skip the churro topping? Yes, if you prefer, you can skip the churro topping. The cupcakes will still be delicious with just the cinnamon frosting.
Can I make mini churro cupcakes instead? Yes, you can use a mini muffin tin and adjust the baking time accordingly. Start checking for doneness around 10-12 minutes.

Serving dishes and utensils

Muffin tin - Used to bake the cupcakes
Cupcake liners - Placed in the muffin tin to prevent sticking and for easy removal
Medium bowl - Used to mix and combine dry ingredients
Large bowl - Used to cream butter and sugar, and mix wet ingredients
Electric mixer - Used to cream butter and sugar, and beat the frosting
Wire rack - Used to cool the cupcakes
Small bowl - Used to mix the sugar and cinnamon for the topping
Spoon - Used to spoon the batter into cupcake liners
Toothpick - Used to check if cupcakes are done baking
Knife - Used to cut churros into pieces for topping

Origin stories

Churros are a popular treat in Spain and Latin America, where they are often enjoyed for breakfast or as a snack. They are typically made of a dough that is piped through a star-shaped nozzle and deep-fried until golden and crispy. These sweet treats were said to be brought to Europe during the Moorish invasion by the Spanish, and they might have been inspired by a similar food called "youtiao" from China. The churro's distinctive shape is credited to Spanish shepherds who were looking for an easy-to-make, satisfying treat that could be cooked over a fire in the mountains, where they spent long periods of time. The ridged surface of the churro was supposedly designed to make the treat cook evenly. The churro cupcake, on the other hand, is a delightful twist on the traditional churro. It incorporates the churro's signature cinnamon-sugar flavor into a fluffy cupcake, providing a sweet homage to the classic treat.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.