Dreamy Churro Cupcakes with a cinnamon vanilla cupcake and Cinnabon Cinnamon Cream Cheese Frosting. Topped with a sugary Mexican churro on top. To date, these churro cupcakes are my favorite dessert yet!
All week, I’ve been dreaming of a churro and I finally had to stop by El Paso to get one! I’ve had my fair share of Mexican sweets for the month, but I’ve been wanting more. Since today is Cinco de Mayo, I wanted to make something extra fun and share these amazing cupcakes because everyone loves the traditional Spanish and Mexican churro crullers doughnuts dessert.
The cupcake batter is pretty simple. It starts with butter, sugar and the usual. However, this recipe uses both heavy cream and full-fat sour cream. The result? An incredibly moist cupcake that tastes better than any boxed version out there.
I couldn’t make a Churro Cupcake without indulging in Churros. I just love that the first bite is the churro on top. It left me fully engaged and ready to take a lick of the frosting!
Since this recipe does use churros and since I know they are not readily available pre-made in grocery stores throughout the US, there are a few choices on where to get them. First, most Mexican restaurants have them! Go ahead and place and order to be picked up. Also, Walmart sells the boxed mix. Search for them in the ethnic food isle. Another option is to go online and buy the mix. I use this mix here – Tres Estrellas Churros Flour Mix
Of course, you could always do a homemade version, too!
Let’s talk about this frosting! It’s pretty incredible and tastes just like Cinnabon’s secret recipe. Although that wasn’t my intention when making these, it sort of worked out that way! You’ll want to keep this decadent cream cheese frosting on hand for future recipes!
How will you be celebrating Cinco de Mayo this year?
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2 tsp baking powder
- ¾ tsp baking soda
- 1⅔ cup all-purpose flour
- 2 tsp ground cinnamon
- ¾ tsp salt
- ½ cup heavy cream
- ½ cup full fat sour cream
For the Frosting
- 12 tbsp unsalted butter, at room temperature
- 3 cups confectioner’s sugar
- 8 ounces cream cheese, at room temperature
- 5 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 package Churro Mix or store bought churros
- Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
- In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes.
- Beat in vanilla extract, salt, baking soda, baking powder, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
- Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
- Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely.
- Beat softened butter, cinnamon, and confectioners' sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
- Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with a churro and leftover frosting to get it to stick to the top.