Moist Churro Cupcakes with Cinnamon Cream Cheese Frosting
You get the comforting flavor of fairground churros in a simple, moist cupcake. This recipe combines a cinnamon-spiced cake base with a tangy cinnamon cream cheese frosting and a sweet cinnamon sugar dusting. It is an easy baking project perfect for parties.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
- For the Cinnamon Sugar Dusting: 1/3 cup granulated sugar
- For the Cinnamon Sugar Dusting: 1 teaspoon ground cinnamon
- For the Frosting: 8 ounces cream cheese, softened
- For the Frosting: 1/2 cup unsalted butter, softened
- For the Frosting: 3 cups powdered sugar
- For the Frosting: 1 teaspoon ground cinnamon
- For the Frosting: 1 teaspoon vanilla extract
- For the Frosting: 1-2 tablespoons milk (as needed)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cinnamon sugar topping: In a small bowl, mix the 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
- Prepare the cinnamon cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat until smooth. If the frosting is too thick, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
- Once the cupcakes are completely cool, frost each one generously with the cinnamon cream cheese frosting.
- Dip the top of each frosted cupcake into the cinnamon sugar mixture, or sprinkle it over the top for a sweet cinnamon dusting finish.
Notes
- For an extra churro flavor boost, you can lightly brush the tops of the warm cupcakes with melted butter before dusting them with the cinnamon sugar mixture.
- If you want bakery style cupcakes, use a piping bag and star tip to create a tall swirl of frosting.
- You can use this recipe as a base for other cinnamon dessert ideas or fall baking desserts.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 55