Dreamy Churro Cupcakes with a cinnamon vanilla cupcake and Cinnabon Cinnamon Cream Cheese Frosting. Topped with a sugary Mexican churro on top. If you like Mexican desserts and treats, be sure to try these luscious cupcakes next. 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 dry flour mixture. 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 and I’m pretty such it’s better than any Mexican or American bakery churro cupcake I’ve tried before.
I couldn’t make a Churro Cupcake without indulging in Churros so I added on to the top with a little frosting pipe to get it to stick just right. 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!
How to Make Churro Cupcakes
- Beat sugar and butter on medium-high speed until creamy in a medium bowl.
- Mix in eggs.
- Mix in vanilla extract, salt, baking soda, powder, and cinnamon.
- Stir in heavy cream.
- Mix in flour and sour cream.
- Fill muffin tins ½ full of cupcake batter.
- Bake in 350°F oven for 22 minutes.
- Cool on wire rack.
- Beat powdered sugar, cream cheese, and butter. Add 2 teaspoons vanilla and cinnamon and beat until smooth.
- Pipe frosting onto cupcake.
- Top with churro.
Churro Cupcake Ingredients
Butter: Butter make everything taste better but it especially adds flavor to the muffin portion. Make sure it’s at room temperature to ensure even baking and beating.
Sugar: Both granulated sugar and powdered sugar are used. Granulated sugar adds just the right about of sweetness without the need for brown sugar or molasses thanks to the cinnamon that’s mixed right into the batter.
Flour: All-purpose flour works best. Spoon the flour into a measuring cup and level it off with a knife.
Eggs: Whisk in the eggs one at a time until fully incorporated. This will add richness and some moisture to the wet batter.
Flavoring: I’ve kept it pretty simple with vanilla extract. Use a good quality extract or Mexican vanilla.
Cinnamon: There is cinnamon in the batter, in the frosting, and I even sprinkle it on top for garnish. Cinnamon adds a warm taste and aroma to this dessert so don’t forget to use it throughout the process.
Churros: 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!
Dairy: Cream cheese, full fat sour cream, and heavy cream all have a purpose in this recipe. The sour cream and heavy whipping cream add a lot of moisture to the cake that is noticeable with each bite. To make the churro frosting, which by the way is just heavenly, I’m using powdered sugar. Be sure using beaters in a large bowl or a bowl of a stand mixer to smooth the frosting.
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°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. Mix for 3 minutes.
- Mix in vanilla extract, salt, baking soda, baking powder, and cinnamon.
- Slowly mix in heavy cream.
- Mix in flour, a little at a time.
- Mix in sour cream until incorporated.
- Spoon batter into muffin tin ½ full.
- Bake in oven 350°F 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 ¼ 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. Make churros and top cupcake with a small piece of it using leftover frosting to get it to stick to the top.