Churro Cupcakes with Cinnamon Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 14 minutes
Additional Time 15 minutes
Total Time 49 minutes
This post may contain affiliate links. Read my disclosure policy.

Churro Cupcakes with cinnamon cream cheese frosting are the perfect after-dinner dessert to go with a cup of coffee. The cupcake is light and fluffy, while the frosting is smooth, indulgent, and ultra-creamy, spiked with a little bit of cinnamon.

A Sweet Little Twist on Classic Churros

I first came up with these cupcakes on a weekend when we were having some family over for a late lunch, and I thought that a combination of churros and cupcakes would make the perfect treat. I would only have needed to make one batch, but then Jorge asked me to double the recipe so he could bring some in to work on Monday. All of this is leading up to telling you that on that Sunday, I had 36 cupcakes staring me in the face. It was horrible, it was glorious, and it was the best Sunday I’d had in a long time.

Why? Because these cupcakes were completely delicious! The cake was the perfect base for the cinnamon cream cheese frosting on top. They were perfectly light, while still staying moist. I added oil, alongside the butter, to get this consistency. Since the frosting was going to be on the rich side, the cupcake itself could not be too heavy…but I also did not want too light (or dry) of a cupcake. These were perfect with a cup of coffee or standing over the sink. I am sure they will be showing up again soon!

Overhead shot of cupcakes on a cooling rack. Some of the cakes are just frosted, while others have a dulce de leche drizzle.

What Does a Churro Taste Like?

You might be wondering what is special about a churro cupcake – what is a churro, anyway, and what do they taste like? Well, churros are traditional Spanish and South American snacks, flavored mostly with cinnamon. The base is fried dough, making these crispy-chewy-soft little snacks similar to a cinnamon doughnut, but less bready. They’re often served with caramel sauce, which is completely off-the-charts delicious, of course.

I wanted to re-create that feeling of lightness, almost like choux pastry, with a great cinnamon flavor and the same richness you get from the caramel. All of this, in cupcake form. What could be better? And frosting-wise, cream cheese just seemed like the yummiest option! (Want more churro goodness? Check ou these Churro Pancakes, Churro Twists, and classic Churros with Salted Caramel Sauce! For a little hint of fall, you need these addictive Pumpkin Churros.)

From top: vegetable oil, vanilla, eggs, cream cheese, butter, sugar, flour, confectioner's sugar, milk.

The Ingredients You’ll Need

The proportions for these cupcakes are similar to most cupcake recipes: one part butter, two parts sugar, three parts flour. In place of the traditional four eggs, we’re going with just two eggs, plus some vegetable oil and milk for extra moisture and lightness. Here’s the full list:

For the Cupcakes

  • Flour: I use regular all-purpose flour for this recipe.
  • Cinnamon: You can tweak the amount to suit your taste, but 1 1/2 teaspoons worked really well!
  • Baking Powder: Make sure to use baking powder, not baking soda.
  • Salt
  • Butter: I always use unsalted butter for baking, but you could substitute salted butter (and dial back the salt in the recipe slightly, if needed). Either way, make sure your butter is softened to room temperature before you start.
  • Sugar: You can use plain sugar, or substitute raw sugar if you prefer.
  • Eggs: Large, whole eggs at room temperature.
  • Vanilla: Pure vanilla extract gives the best flavor.
  • Oil: You’ll want vegetable oil, or another neutral-flavored oil of your choice.
  • Milk: I used whole milk for flavor and richness.

For the Frosting

  • Cream Cheese: Again, this should be at room temperature so you can beat it up into a fluffy frosting.
  • Butter: Unsalted butter, at room temperature as well.
  • Powdered Sugar: This finely-ground sugar is powdery and perfect for making frosting.
  • Vanilla Extract
  • Cinnamon: Don’t skip the cinnamon for that perfect churro flavor!

The Tools You’ll Need

A churro cupcake next to a container of caramel sauce, with sauce being drizzled over the cupcake with a teaspoon.

Let’s Bake Some Cupcakes!

The steps for baking cupcakes are fairly simple – it’s mostly a mix-and-bake recipe. Keep in mind that cupcakes tend to bake up faster than a regular cake or cake layers, so you’ll only need to keep them in the oven about 15 minutes.

Prep the Oven and Muffin Tin. To start, set your oven to preheat to 350°F. While it preheats, line your muffin pan with cupcake liners and set it aside while you make the batter.

Combine the Dry Ingredients. Next, dump the flour, cinnamon, baking powder, and salt into a medium mixing bowl. Give the ingredients a quick whisk to combine, and set them aside, too.

Combine the Wet Ingredients, Except Milk. In a large bowl, cream the butter and sugar together until light and fluffy. You can use a hand mixer or stand mixer to do this. Add the eggs to the creamed butter and sugar, one at a time, until just combined. Finally, beat in the vanilla and the oil.

Cinnamon cupcake batter in a mixing bowl.

Add the Dry Ingredients and Milk in Stages. Sprinkle 1/3 of the flour mixture over the wet ingredients, and gently stir the batter by hand until barely combined. Add half of the milk, and stir again until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Be careful not to overmix the batter, or the cupcakes won’t be tender and light!

Bake. Fill each cupcake liner with about 2 tablespoons of batter (filled halfway up). Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Take the cupcakes out of the oven, and set them aside to cool completely before you frost them.

Make the Frosting. While the cupcakes cool, you can make the cinnamon cream cheese frosting. Cream the butter and cream cheese together in a large, clean bowl, using clean, dry beaters. Add the sugar a cup at a time, beating well between each cup. Stir in the cinnamon, and then stir in the vanilla. Beat the frosting again until it’s light and fluffy.

Frosted cupcakes on a cooling rack.

Decorate. Once the cupcakes are completely cool, pipe the frosting onto the cupcakes. You can also decorate with cinnamon sugar, dulce de leche, etc.

Frosted cupcakes on a cooling rack, drizzled with dulce de leche.

Tips for the Best Churro Cupcakes

  • Don’t Overmix: While it might be tempting to just dump the ingredients in the bowl, mix them up, and get it overwith… that will not deliver a light, moist, and cupcake-y experience (unfortunately). Following the order of combining dry and wet ingredients carefully is the best way to achieve the perfect cupcake texture. Whatever you do, don’t overbeat the ingredients when you combine the dry and wet, or the flour will begin to develop gluten and the cupcakes will turn tough and bready.
  • Cool Thoroughly: There’s nothing quite as disappointing as piping a beautiful topping of homemade frosting onto your cupcake, and watching it melt right off! The problem is that homemade frostings (and many store-bought frostings, too) are delicate, and it only takes a slight amount of heat to melt them. So be sure your cupcakes are truly cooled down, without any remaining heat in them, before you frost.
  • Frosting Substitutes: If you’d like to save a little time, you can definitely substitute store-bought cream cheese frosting, or buttercream, and just mix in a bit of cinnamon. It won’t be as good, but still tasty! You just can’t beat that homemade cream cheese frosting!
  • Topping Ideas: I love topping these cupcakes with caramel sauce or dulce de leche! You can buy either of these at the grocery store, but for a truly special treat, try making your own! The sauce from this Salted Caramel Banana Bread recipe would work beautifully, and it’s super easy to make.
A churro cupcake with a bite taken from it to show texture.

Storing and Freezing Instructions

  • Fridge: Store your frosted cupcakes in a deep, airtight container with a lid, in the refrigerator. They’ll keep for about four days before they start to go stale.
  • Freeze: You can freeze the unfrosted cupcakes, in an airtight container, for up to 3 months. Let thaw to room temperature and then ice fresh before serving.
A frosted cupcake, drizzled with dulce de leche and cinnamon sugar.
4.7 from 22 votes
Print Pin Recipe
Yield: 18 cupcakes

Churro Cupcakes with Cinnamon Cream Cheese Frosting

Churro Cupcakes with cinnamon cream cheese frosting are the perfect after-dinner dessert to go with a cup of coffee. The cupcake is light and fluffy, while the frosting is smooth, indulgent, and ultra-creamy, spiked with a little bit of cinnamon.
Prep Time20 minutes
Cook Time14 minutes
Additional Time15 minutes
Total Time49 minutes

Ingredients

For the cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup vegetable oil
  • ½ cup milk

For the frosting

  • 4 oz cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Optional Garnishes:

Instructions 

To make the cupcakes:

  • Preheat the oven to 350°F. Line a muffin pan with cupcake liners; set aside.
  • In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
  • In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
  • Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
  • Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:

  • Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition.
  • Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
  • Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of caramel sauce or dulce de leche, if desired.

Notes

Recipe Note: When it says to only fill your cupcake tins half way, I mean it. These cupcakes do not make a dome on top. Instead they are flat. If they rise over the tin, they are not pretty!
Storage:
  • Fridge: Store your frosted cupcakes in a deep, airtight container with a lid, in the refrigerator. They'll keep for about four days before they start to go stale.
  • Freeze: You can freeze the unfrosted cupcakes, in an airtight container, for up to 3 months. Let thaw to room temperature and then ice fresh before serving.

Nutrition

Serving: 1, Calories: 260kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Cholesterol: 48mg, Sodium: 132mg, Sugar: 23g

Categories:

More Scrumptious Cupcake Recipes

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Recipe Rating




51 Responses
  1. Shelly

    You said you added oil with the butter for the consistency of the frosting. I’d like to make this frosting, so how much oil did you use? I like the looks of these too. What piping tip did you use? Thank you!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Shelly! No, it says I used oil and butter in the cupcakes for the best consistency! You don’t want to use any oil in the frosting. The full recipe is at the bottom of the post (just above these comments). You can hit the “Jump To The Recipe” button at the top of the post if you are having trouble finding it!

      I used a large round tip for these cupcakes!

  2. Hurricane-Jane

    Made these for my daughter’s office for her birthday. They were a hit with the staff. I am also a fan. Delicious!

  3. Madison

    Does this specific recipe yield 36 cupcakes as you have written it out or do i have to double this recipe to yield 36? Thanks!

  4. Kelly

    Thank you so much for this post…. I am now addicted to your blog and those darn cupcakes! I reposted after making these on my blog with a link to yours i hope that is okay! Can’t wait to try more! Thanks
    xx
    Kelly Tuckerbeach.com

  5. Megan @ For the Love of Cookies

    I can only imagine how delicious these are and with that frosting on top…ah! I think I need to have a cupcake making party!

  6. Ashley

    Made these for my church’s Bunco night and they were a huge hit! I doubled the frosting, and we’ve been eating it with graham crackers… I’m not even sure what to say about how delicious it is. Can’t wait to make these again!

  7. Meredith

    I baked these for a dinner party last weekend! My friends thought, I stole the recipe from cinnabon…lol….The icing was amazing! You seriously should put that on everything :) Will defiantly be baking these again for other parties!

  8. Elle J

    Gonna def try these!! :) Have u ever tried using a cinnamon buttercream instead? Or shud I def stick to the cream cheese frosting?

  9. Wawa

    I just made these as a cake for my neice’s birthday people were raving! I doubled the recipe for two 9″ layers and it worked out perfectly. Thanks!!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      I am so happy to hear it works as a layer cake as well! I have been considering making it into one…and now I have to do it asap! :-D

  10. Rachel

    These are absolutely delish!! I made them less than 2 weeks ago and my family absolutely loved them. My boyfriend requested more for this weekend’s tailgate so i’ll be busy in the kitchen again whipping up some more!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Oh yum! I love that cupcakes have a place at your tailgates! I may just have to crash your party next time!! LOL

  11. Kimbra

    OMG these are so good,,,Made them last night for a cupcake contest at work,,,,and thanks to this great recipe I won!!!!!!

  12. Elise

    I just made these for a friend’s birthday. I kept a few for myself and they were fantastic!! Thanks for the great recipe.

  13. Esmeralda

    One of my co-workers made these (after a few emails with this recipe attached) and they are soooo cinnamon-y!! The break room smells delicious and the cupcakes are very tasty!

  14. Samantha

    Hi Jessica~ we were going to make this recipe and noticed in the ingredients you did not list soda… But in the directions of the recipe- you do list soda. Wondering if you could please clarify for us so that we may get our churro on as soon as possible !!!! Thank you for another wonderful recipe!
    Thank you

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Samantha,

      So sorry to just be getting back to you! I was on vacation and promised the husband I would not open my email! Anyways, I didn’t even catch that! The original recipe has it the same way and does not list it in the ingredients. I did not use any baking soda. I am not sure if the recipe was originally intended to have any baking soda or not. But I did not use any and will up date this post to show that.

      Hope you do try them! They were delicious!
      Jessica

  15. Esmeralda

    OH MY HECK! These look delicious!
    I’m sending the recipe to my co-workers who bake (I don’t) and maybe they will make them for me!

  16. Caitlin

    These look awesome, and I love your perfect frosting dollop on top! As soon as I read the title I was reminded that I never mastered rolling my “r’s” in Spanish class :-(. I can’t even say it right in my head! Haha.

  17. Helen

    The moment I saw this I knew I had to make them. The stars must be alligned because I also planned to make your enchiladas tommorrow and the churro cupcakes fit perfectly with the mexican theme. YUM!

  18. The Cilantropist

    Oh oh you are killing me with these cinnamon sugary treats! Love the drizzle of syrup on the top, it looks sooo enticing. ;)

  19. Paula

    We have an annual fiesta; last year I made actual churros but they got soggy too quickly… I think THESE are the PERFECT alternative – yum!!

  20. Joanne

    These seem addictive. Especially to someone who could eat cinnamon by the jar.

    Which means I absolutely must make them ASAP and inhale a whole batch in just as much time. On it.

  21. Paula at Dishing The Divine

    What a fabulous cupcake idea! I will print these and try them soon! :) My husband is a huge churro fan. He may propose to me *again* if I make these! More diamonds, please! :)

  22. Erin

    Haha thank you for that update, I am sometimes ashamed to admit I do not keep up with the news. Obama was in the city in which I live yesterday, and had there not been cop cars everywhere I wouldn’t never known anything was out of the ordinary.

    Oh and I love cinnamon-sugar thing, these look wonderful!

  23. Evan Thomas

    I hate to admit that I’ve never actually eaten a churro before. Maybe they’d be more familiar to me in cupcake form.

  24. Dianna

    1. I may or may not have just licked my computer screen, these look so yummy.

    2. I have been dreaming about churros lately!!!

    3. Thanks for yet another piece of eye candy! {I much prefer this type to the Bin Laden kind. Ew.} ;)

  25. Apron Appeal

    My son has a cinnamon/sugar obsession. Where there is one, he thinks the other must be present as well. Hence when I sprinkled sugar on top of the scones this morning, he asked if I would get the cinnamon out to. I wonder where he gets it from…I add cinnamon to my orange rolls and double the cinnamon inclusion in my cinnamon rolls

  26. Tori (@eat-tori)

    I now have three anecdotes for a dinner party tonight and a new appreciation for cinnamon cream cheese. I say I’m winning.

  27. Kim @ Feed Me, Seymour

    I’m sure these taste really fantastic. I’d never find out because they are too pretty to eat!!!! You, my dear, are an artist! Oh, and a genius for making these as well. I think a dessert fiesta is in order.

  28. elle marie

    haha if he has a stash of porn that is so contradictory about his beliefs, no? And Charlie, what? Where have I been… he’s hilarious… didn’t someone or something or another insult him and that started the whole brewhahaha?

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.