Churro Cupcakes
A decadent, spiced dessert featuring a light cinnamon-vanilla sponge, silky cinnamon buttercream, and a signature crunchy cinnamon-sugar finish.
Equipment
- standard 12-cup muffin tin
- electric hand mixer or stand mixer
- piping bag large round tip
- fine-mesh sifter
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 large egg
- 2 egg whites, room temperature
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tbsp ground cinnamon
- 1-2 tbsp heavy cream
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin. Sift together flour, baking powder, cinnamon, and a pinch of salt.
- Beat softened butter and sugar until fluffy. Add the egg and egg whites, mixing until fully incorporated.
- Alternately add the dry ingredients and milk to the butter mixture. Stir until just combined, then mix in vanilla.
- Fill liners ⅔ full and bake for 18–22 minutes until set and lightly golden. Cool completely before frosting.
- Beat butter, powdered sugar, and cinnamon until fluffy. Add heavy cream 1 tablespoon at a time until silky and pipeable.
- Pipe frosting onto cooled cupcakes. Roll the frosting edges in the cinnamon-sugar coating. Top with caramel drizzle or a mini churro if desired.
Notes
Don't overmix: stop mixing as soon as the flour disappears to keep the sponge light. Roll the frosting in cinnamon sugar immediately after piping for the signature crunch. Cupcakes can be baked a day early and kept in an airtight container.