Dreamy cinnamon and vanilla cupcakes with Cinnabon Cinnamon Cream Cheese Frosting and a sugary 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.
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?
LOOKING FOR MORE RECIPES TO CELEBRATE CINCO DE MAYO? TRY THIS DECADENT CHURRO LAYER CAKE OR CHURRO FUDGE.
THESE BEEF RANCH TACOS OR THESE FISH STREET TACOS ARE PERFECT WITH MEXICAN STREET CORN.
Churro Cupcakes
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1 + 2/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup full fat sour cream
For the Frosting
- 12 tablespoons unsalted butter, at room temperature
- 3 cups confectioner's sugar
- 8 ounces cream cheese, at room temperature
- 5 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 package Churro Mix or store bought churros
Instructions
- 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.TO MAKE THE FROSTINGBeat 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.
Notes
Churro Layer Cake
Coconut Macaroon Cupcakes
37 Comments
karyn
05/15/2017 at 8:05 amOMG Jessica These look AMAZING. My kids would devour these as would I. Definitely on “MY TO BAKE” List.
Priya Srinivasan
05/15/2017 at 9:34 amOh my that is super duper gorgeous, i m lost of words to describe the beauty. i m literally salivating as i read thru the description of these cute cupcakes!!! can;t wait to try them!
traditionallymodernfood
05/15/2017 at 2:07 pmWow I am drooling. This looks super yum, I dont think I can stop with one batch. Looks addictive I should try this
Anvita
05/16/2017 at 4:51 pmMy son peeping into my computer asks me to make these. These cupcakes do look gorgeous. You have taken some really good pictures. They are sharp.
Eileen Totino
05/28/2017 at 5:41 pmMade the Churro Cupcakes earlier today, they get 5 stars !!! The icing was excellent. They are gone.
Melissa Novotny
06/06/2017 at 9:19 pmI love these – they sound amazing and look gorgeous!! I am sharing them everywhere!
Dolores
07/24/2017 at 6:43 amThank you! These are so good!! I love churros, so I tried them , I cut the sugar in half only because I can’t deal with too much, turned out perfect!!
Amanda Frank
07/29/2017 at 3:36 pmI made these for a Fiesta themed birthday party. They look amazing, it is hard not to eat one! I did try the frosting and it is delicious.
Jessica
10/10/2017 at 4:44 pmMy family and coworkers love this! I try something new at least once a month this has been their favorite. They’ve asked me to bake this 3 times now!
Jessica Knott
10/12/2017 at 1:20 pmYay, always love to hear when others love homemade baked goods! Thanks for sharing the news, they really are delicious!
Lym
10/12/2017 at 1:22 amHello. These sound SO yummy! Do they need to be refrigerated? I would like to make them and take to a baby shower where they might sit out for about 4 hours before they ate eaten/served. Thank you
Jessica Knott
10/12/2017 at 1:15 pmThey should be fine during that time frame. My only concern is that the frosting might not hold up to the heat while they are out. Perhaps try a a basic frost on the cupcake since it may collapse. Frost the day before and refrigerate or day of.
Diana Kutlow
05/14/2018 at 4:29 pmI have a big Cinco de Mayo party Saturday and want to make these ahead of time. Can they be stored for a day?
Jessica Knott
05/14/2018 at 9:43 pmYes, make cupcakes and frost then place in the refrigerator for a few hours, until frosting is set. Then, cover lightly with plastic wrap. Only make churros day of serving and place on cupcakes.
Dani
06/11/2018 at 12:04 amWhat kind of tip did you use?
Jessica Knott
06/11/2018 at 9:07 amHi Dani, I’ve used Russian Ball Tips. Here is a link to the kind I use. I usually use the bigger hole ones. They can be purchased on amazon or walmart here – https://www.walmart.com/ip/Meigar-7Pcs-Russian-Style-Ball-Cake-Decorating-Supplies-Piping-Tips-in-Home-Stainless-Steel-Piping-Nozzles-Pastry-Baking-Tool-DIY/184488839?wmlspartner=wlpa&selectedSellerId=7215&adid=22222222227079618729&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=192158487586&wl4=pla-301563523809&wl5=9025155&wl6=&wl7=&wl8=&wl9=pla&wl10=115056135&wl11=online&wl12=184488839&wl13=&veh=sem
JT
08/07/2018 at 3:50 pmThese were pretty good, but baked much faster than I expected, and my oven is usually pretty on point. They were a little dry as a result. Still good! However, I would recommend halving the frosting recipe. I had waaay too much, and it was a huge resource sink unless you are truly going to pile the frosting high enough to double the cupcake height.