Churros Cupcakes

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 churros doughnuts dessert.

What are Churros?

Churros are a delectable treat originating from Spain. They consist of a simple dough made with flour, water, and salt, which is piped through a star-shaped nozzle and deep-fried until golden and crispy. The resulting churros are often dusted with sugar and served with a side of rich, warm chocolate sauce for dipping. These delightful pastries have gained international popularity due to their irresistible combination of textures.

They are commonly enjoyed as a breakfast or dessert items and can be found at street vendors, fairs, and cafes around the world. Churros have become so beloved that they have inspired variations like filled churro, churro ice cream sandwiches, and even churro-inspired snacks in other cuisines. Whether you savor them plain or indulge in creative twists, churros are sure to satisfy your sweet tooth and provide a delightful culinary experience.

The Origin of Churros

Churros have their origins in Spain, where they were inspired by a traditional Chinese pastry called youtiao. The Spanish adapted the recipe, giving it a unique twist by using a star-shaped nozzle to create the distinctive ridged shape. Over time, churros became a beloved Spanish treat, often enjoyed for breakfast or as a dessert. Today, they are popular worldwide, delighting people with their crispy texture and delicious flavor.

How to Make Churros Cupcake

• 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.

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. Search for them in the ethnic food isle. Another option is to make them homemade.

I follow a great blog called Grits and Gouda, and their Homemade Churro recipe is just what I needed for this dish.

How to Make Homemade Churros

You will need the following ingredients:

• 1 cup water,
• 2 tablespoons sugar,
• 1/2 teaspoon salt,
• 2 tablespoons vegetable oil,
• 1 cup all-purpose flour, and oil for frying.

Here’s a step-by-step guide:

1. In a saucepan, combine water, sugar, salt, and vegetable oil. Bring the mixture to a boil.
2. Remove the saucepan from heat and add the flour. Stir vigorously until the mixture forms a smooth dough.
3. Transfer the dough to a piping bag fitted with a star-shaped nozzle.
4. Heat oil in a deep frying pan or pot over medium heat.
5. Pipe the dough directly into the hot oil, cutting it with scissors or a knife to desired lengths.
6. Fry the churro until they turn golden brown, then remove them with a slotted spoon and drain excess oil on a paper towel.
7. Optionally, roll the warm churro in a mixture of sugar and cinnamon.
8. Let them cool before putting them on the cupcake or you will melt the frosting.

This recipe will be fantastic with store bought ingredients but making them from scratch definitely will send your cupcake over the top.

Churro Cupcakes Variations

1. Filled Churro Cupcakes: After baking the cupcakes, use a piping bag and a filling tip to inject a small amount of chocolate, caramel, or fruit filling into the center of each cupcake.
2. Chocolate Churro Cupcakes: Add cocoa powder or melted chocolate to the cupcake batter for a rich chocolate twist. You can also incorporate chocolate chips into the batter for extra decadence.
3. Churro Cupcakes with Dulce de Leche Frosting: Instead of the Cinnabon Cinnamon Cream Cheese Frosting, top the cupcakes with a creamy dulce de leche frosting. This caramel-like frosting will complement the cinnamon flavor perfectly.
4. Churro Cupcakes with Nut Topping: Sprinkle chopped nuts, such as almonds or pecans, on top of the frosted cupcakes to add a crunchy texture and nutty flavor.
5. Spiced Churro Cupcakes: Enhance the cinnamon flavor by adding a pinch of other warm spices like nutmeg, cloves, or cardamom to the cupcake batter.

Other Churro Inspired Recipes

• Churro Cake with Cream Cheese Frosting
• Churro Fudge
• Sweet Churro Chex Mix Party Snack

Other Latin Inspired Recipes

• Slow Cooker Birria Tacos
• Carne Asada Tacos
• Garlic Guajillo Steak Recipe
• Crock Pot Barbacoa
• Mexican Street Corn Salad
• Outrageous Mexican Queso Dip
• Outrageous Guacamole
• Classic Margarita Recipe

Ingredients and Equipment Links

• Churro Kit
• Churro Mix
• Cupcake Pan

Churro Cupcakes

Churro Cupcakes – 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!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American, Mexican

Servings 16 cupcakes

Calories 326 kcal

Ingredients

  

1x2x3x

• ▢ 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

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Instructions

 

• 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.

Notes

Use store bought Churro Mix (walmart/amazon) and follow package directions to make churros.  Roll in cinnamon sugar when done, then cut into small pieces. Churros can also be found at most Mexican restaurants already pre-made.

Use Russian Ball Tip (Amazon) to frost cupcakes

I find it easier to work with cold icing. Refrigerate it for 30 minutes if it’s too soft to pipe at the time.

Nutrition

Calories: 326kcalCarbohydrates: 48gProtein: 3gFat: 24gSaturated Fat: 15gTrans Fat: 1gCholesterol: 88mgSodium: 233mgPotassium: 131mgFiber: 1gSugar: 13gVitamin A: 821IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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