Churro Cupcakes: Cinnamon Sugar Dessert for Fiesta Parties

I make these for birthdays, tired weeknights, and when someone needs a small lift. Churro Cupcakes feel like a warm hug without a lot of fuss. They bake up tender, get a quick cinnamon-sugar finish, and then wear a soft cream cheese frosting that keeps them from being too sweet.

Most days you want something that doesn’t ask for a lot of attention. This does that. It’s busy-kitchen friendly. If you like a simple cupcake you can riff on, you’ll come back to this one. I once surprised a whole family with a batch after a long day, and they disappeared fast. If you want a different cozy cupcake to try later, I also like the texture in this pumpkin cupcakes recipe.

How This Dish Comes Together

The batter is a classic creamed-butter cupcake, with a touch of cinnamon mixed into the dry ingredients. You cream the butter and sugar, add eggs, then alternate flour and milk so the batter stays soft. It bakes up light and holds that crunchy cinnamon-sugar coating well.

Then you brush the tops with melted butter and roll them in cinnamon sugar simple, but it makes them feel special. Frosting is a plain cinnamon cream cheese that you beat until it’s smooth and spreadable. No piping bag needed unless you want to be fancy. If you’re curious about another easy cupcake method, take a look at this pumpkin cupcakes recipe for a similar step pattern.

Ingredients You’ll Need Churro Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ¾ cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups milk
• 4 tablespoons butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup (1 stick) butter, softened
• 1 (8 ounce) cream cheese, softened
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 5 cups confectioners’ sugar
• 1 tablespoon milk (if desired)

Making the Dish Churro Cupcakes Step-by-Step Instructions

1. Preheat oven to 350 degrees.
2. Line standard muffin tins with paper liners.
3. Whisk together both flours, baking powder, salt, and cinnamon.
4. With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. Beat in vanilla.
7. Reduce speed to low.
8. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
9. Fill each cupcake liner three-quarters full.
10. Bake 20 minutes.
11. Transfer tins to wire racks to cool completely before removing cupcakes.
12. Top with cinnamon sugar, crunchy topping, and cinnamon cream cheese frosting.
13. Refrigerate until ready to serve. Set out 20 minutes before serving.
14. In a small bowl, melt butter.
15. In another small bowl, combine the sugar and cinnamon.
16. When cupcakes are completely cooled, brush melted butter on the tops and dip them into the cinnamon sugar mixture.
17. In a medium bowl, beat butter and cream cheese until light.
18. Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated.
19. If the frosting gets too thick, add milk a few drops at a time until it reaches the desired consistency.

How We Like to Serve It

I leave these on a simple plate at the center of the table. No need for fuss. A warm mug of coffee or a glass of milk pairs well. Sometimes I warm one for 8–10 seconds in the microwave to soften the frosting a touch. Kids love that.

If guests come by, I put a small bowl of extra cinnamon sugar on the side. People dip. It’s casual. And yes, everyone sneaks an extra one.

Saving What’s Left

Store cupcakes in an airtight container in the fridge because of the cream cheese frosting. They keep well for 3–4 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens. You can also freeze unfrosted cupcakes for up to 2 months; thaw in the fridge, then bring to room temp and frost.

If you already frosted them and need to freeze, freeze them flat on a tray first until solid, then wrap individually. Thaw in the fridge to avoid soggy frosting.

Small Kitchen Tricks From Experience

Use room-temperature eggs and butter. It makes the batter smoother and you’ll get a taller cupcake. I learned this the hard way.

When brushing the melted butter on top, do it gently. Too much and the topping slides off. One thin coat is enough. If your frosting seems grainy after adding confectioners’ sugar, keep beating. It usually smooths out with a minute or two. For a quick warm-up before serving, set them on the counter for twenty minutes. That softens both cake and frosting in a reliable way.

Also, if you’re making a smaller batch, the same method works. I sometimes halve the recipe and bake for 18 minutes. If you want another similar idea, try this pumpkin cupcakes recipe it uses many of the same pantry staples.

Common Mistakes to Avoid

• Overmixing the batter. Stop when everything is just combined. A few lumps are fine.
• Skipping the room-temperature step for butter and eggs. It matters.
• Dipping warm cupcakes into the cinnamon sugar. Wait until they’re fully cool or the frosting will slide.
• Using too much melted butter on top. It should glisten, not puddle.
• Storing at room temperature with cream cheese frosting. That shortens shelf life.

Simple Changes and Adaptations You Can Make

• Swap the milk for buttermilk for a tangier crumb. It will keep everything tender.
• Add a tablespoon of orange zest to the batter for a subtle bright note.
• Use a cinnamon-spiced sugar cookie crumb for the crunchy topping instead of plain sugar.
• Make a brown butter version by browning the butter before creaming; it adds a nutty touch. Do it carefully. Don’t burn it.

Keep changes simple. One tweak at a time.

Questions That Usually Come Up

Q: Can I use all-purpose flour only?
A: You can, but cake flour lightens the texture. If you use only all-purpose, measure carefully and the cupcakes will still be fine.

Q: How do I know when the cupcakes are done?
A: They spring back lightly to the touch and a toothpick comes out with a few moist crumbs, not wet batter.

Q: Can I make the frosting ahead?
A: Yes. Make it a day ahead and keep it chilled in an airtight container. Let it soften a bit before spreading.

Q: My frosting is too thin. What do I do?
A: Add more confectioners’ sugar, a little at a time, then beat until you like the texture.

Q: Can I skip the cinnamon sugar coating?
A: You can, though that crisp sugar is part of the churro feel. If you skip it, consider a sprinkle of cinnamon on the frosting instead.

A Quiet Closing Note

If dinner felt too long today, this is the kind of dessert that helps. It doesn’t require perfection. You’ll get crumbs and smiles. That’s the point.

If you’d like to compare notes with another tried recipe, I find the texture and method on Churro Cupcakes | The Domestic Rebel a helpful reference.

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