Churro Cupcakes
Craving the warm, cinnamon-sugar magic of a churro but want something you can frost and share at a party? These churro cupcakes bring everything you love about the classic street treat into a soft, fluffy cupcake loaded with cinnamon cream cheese frosting — and yes, they’re every bit as good as they sound.
If churros had a fancy cupcake cousin, this would be it. I first made these for a Cinco de Mayo party and people were reaching for seconds before I even finished putting out the guacamole. These churro cupcakes have become my go-to fiesta party dessert ever since.
Table of Contents
Why You’ll Love These Churro Cupcakes
These cupcakes hit all the right notes — tender crumb, that signature cinnamon-sugar crunch on top, and a dreamy cinnamon cream cheese frosting that ties it all together.
They’re also surprisingly simple to make. No deep-frying, no fuss — just a batch of cupcakes that taste like they came from a bakery in Mexico City.
Whether you’re planning fun fiesta party drinks or a whole spread of fiesta party desserts, these cupcakes belong front and center on the table.
Quick Overview
You’re getting a fluffy two-flour cupcake base — the combo of all-purpose and cake flour gives them an incredibly soft, light texture.
Then comes the cinnamon sugar crunchy topping (the real churro moment), followed by a thick, spiced cinnamon cream cheese frosting. It’s three layers of cinnamon heaven in one bite.
This recipe makes about 29 cupcakes, so it’s perfect for a crowd. Think birthday parties, Cinco de Mayo celebrations, or any time you need a showstopper dessert.
Ingredients
Here’s everything you need, organized by component so you’re not scrambling mid-bake.
| Component | Ingredient | Amount |
|---|---|---|
| Cupcake Batter | All-purpose flour | 1 1/2 cups |
| Cupcake Batter | Cake flour | 1 1/2 cups |
| Cupcake Batter | Baking powder | 1 tablespoon |
| Cupcake Batter | Salt | 1/2 teaspoon |
| Cupcake Batter | Ground cinnamon | 1 tablespoon |
| Cupcake Batter | Unsalted butter, room temperature | 1 cup (2 sticks) |
| Cupcake Batter | Sugar | 1 3/4 cups |
| Cupcake Batter | Large eggs, room temperature | 4 |
| Cupcake Batter | Vanilla extract | 2 teaspoons |
| Cupcake Batter | Milk | 1 1/4 cups |
| Cinnamon Sugar Topping | Butter, melted | 4 tablespoons |
| Cinnamon Sugar Topping | Granulated sugar | 1/4 cup |
| Cinnamon Sugar Topping | Ground cinnamon | 1 teaspoon |
| Cinnamon Cream Cheese Frosting | Butter, softened | 1/2 cup (1 stick) |
| Cinnamon Cream Cheese Frosting | Cream cheese, softened | 8 ounces |
| Cinnamon Cream Cheese Frosting | Vanilla extract | 1/2 teaspoon |
| Cinnamon Cream Cheese Frosting | Ground cinnamon | 1 teaspoon |
| Cinnamon Cream Cheese Frosting | Confectioners’ sugar | 5 cups |
| Cinnamon Cream Cheese Frosting | Milk (optional, to thin frosting) | 1 tablespoon |
How to Make Churro Cupcakes Step by Step
Don’t be intimidated by the three components — each one is easy, and you can prep the frosting while the cupcakes cool.
Make the Cupcake Batter
Preheat your oven to 350 degrees and line your muffin tins with paper liners. The smell of cinnamon coming from these liners mid-bake is honestly half the experience.
Whisk together both flours, baking powder, salt, and cinnamon in a bowl and set aside. The combination of cake flour and all-purpose flour is the secret to that bakery-soft texture — don’t skip the cake flour!
Using an electric mixer on medium-high speed, cream the room-temperature butter and sugar until it’s light and fluffy — about 3 to 4 minutes. This step matters, so don’t rush it.
Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla, then reduce mixer speed to low.
Add the flour mixture in three batches, alternating with two additions of milk. Beat just until combined after each addition — overmixing is the enemy of soft cupcakes.
“The batter will be thick and fragrant. It should smell like a cinnamon roll already — good sign.”
Bake the Cupcakes
Fill each cupcake liner about three-quarters full. This gives them room to rise without overflowing — filling too full is a classic beginner mistake.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the tins to wire racks and let the cupcakes cool completely before moving on. Patience here pays off big time.
Make the Cinnamon Sugar Crunchy Topping
Melt 4 tablespoons of butter in a small bowl. In a separate small bowl, mix together the granulated sugar and cinnamon. Simple as that.
Once your cupcakes are completely cool, brush the melted butter over the tops, then dip each one into the cinnamon sugar mixture. This is the churro moment — that little crunch is everything.
“Don’t skip this step — it’s what makes these taste like an actual churro, not just a cinnamon cupcake.”
Make the Cinnamon Cream Cheese Frosting
Beat the softened butter and cream cheese together in a medium bowl until the mixture is light and smooth — about 2 minutes. Both need to be fully at room temperature or you’ll get lumpy frosting.
Mix in the vanilla and cinnamon, then add confectioners’ sugar one cup at a time until fully incorporated. If the frosting feels too thick to pipe, add milk a few drops at a time until it loosens up to your preferred consistency.
Assemble Your Churro Cupcakes
Pipe or spread the cinnamon cream cheese frosting generously over each cinnamon-sugar topped cupcake. Then refrigerate until you’re ready to serve.
Pro tip: pull them out of the fridge about 20 minutes before serving so the frosting softens back up. Cold cream cheese frosting is not as dreamy as room-temperature cream cheese frosting — trust me on this one.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Results
Room temperature ingredients are non-negotiable here. Cold butter won’t cream properly and cold eggs can make the batter curdle. Set everything out about an hour before you start.
When adding the cinnamon sugar topping, work quickly while the butter is still warm so it sticks well to the cupcake surface. A pastry brush works best for even coverage.
For perfectly piped frosting, chill the frosted cupcakes for 15 minutes after piping — the frosting will hold its shape beautifully for photos and serving.
Fun Variations
Want to lean into the fiesta cupcake ideas theme? Add colorful sprinkles on top of the frosting for a festive touch that works perfectly as Cinco de Mayo cupcake toppers. A drizzle of dulce de leche over the frosting is also absolutely amazing.
For a chocolate churro twist, swap 1/4 cup of flour for cocoa powder and add a teaspoon of cinnamon to the frosting — unexpected, but so good.
You can also fill these cupcakes! Use an apple corer to remove a small center piece before frosting, then fill with dulce de leche or cinnamon pastry cream. Fiesta party desserts don’t get more impressive than that.
Troubleshooting Common Issues
If your cupcakes are dense: you likely overmixed the batter or over-filled the liners. Mix just until combined after each flour addition, and keep liners at three-quarters full.
If your frosting is too runny: the butter or cream cheese was too warm. Pop the frosting in the fridge for 15 to 20 minutes, then re-whip before using.
If the cinnamon sugar topping isn’t sticking: make sure the cupcakes are completely cool before brushing with butter, and work while the butter is warm.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (frosted) | Up to 4 days | Cover loosely or store in an airtight container. Remove 20 min before serving. |
| Refrigerator (unfrosted) | Up to 5 days | Store cupcakes and frosting separately, frost before serving. |
| Freezer (unfrosted) | Up to 2 months | Wrap individually in plastic wrap, then place in a zip-lock bag. |
| Freezer (frosted) | Not recommended | Cream cheese frosting doesn’t freeze well — texture suffers. |
Reheating and No-Waste Tips
Frozen unfrosted cupcakes thaw beautifully at room temperature in about an hour. Then just do the cinnamon sugar topping and frosting fresh — they’ll taste like you made them that day.
Got leftover frosting? Spread it on toast, stir it into oatmeal, or use it as a dip for apple slices. It’s basically a cinnamon cream cheese spread and it’s incredible.
Leftover cupcakes crumbling on you? Crumble them into a bowl, layer with frosting and crushed cinnamon graham crackers for a lazy but ridiculously good churro trifle. No waste, all reward.
Nutritional Information
Approximate values per cupcake (with frosting and topping), based on 29 servings:
| Nutrient | Amount Per Cupcake |
|---|---|
| Calories | ~390 kcal |
| Total Fat | ~18g |
| Saturated Fat | ~11g |
| Cholesterol | ~75mg |
| Sodium | ~140mg |
| Total Carbohydrates | ~55g |
| Sugars | ~42g |
| Protein | ~4g |
Nutritional values are estimates and may vary based on specific ingredients and brands used.
Frequently Asked Questions
Can I make churro cupcakes ahead of time?
Absolutely. Bake the cupcakes up to two days ahead and store them unfrosted at room temperature in an airtight container. Make the frosting separately and keep it refrigerated. Do the cinnamon sugar topping and frost them the day you plan to serve for the freshest results.
Can I use all-purpose flour instead of cake flour?
You can, but the texture will be slightly denser. If you don’t have cake flour, you can make a substitute: for every cup of cake flour, use 3/4 cup plus 2 tablespoons of all-purpose flour mixed with 2 tablespoons of cornstarch. Sift it well before using.
What can I use instead of cream cheese in the frosting?
Mascarpone works beautifully as a swap and gives a slightly richer, less tangy flavor. You could also do a straight cinnamon buttercream by leaving out the cream cheese and just using butter — it’ll be sweeter but still delicious as a churro cupcake topping.
Are these good for Cinco de Mayo parties?
They’re basically made for it. Between the cinnamon sugar theme, the festive look, and how well they pair with other fiesta party desserts, these churro cupcakes are always a hit at Cinco de Mayo celebrations. Add some colorful sprinkles on top and you’ve got yourself some stunning Cinco de Mayo cupcake toppers.
Can I make these into a cake instead of cupcakes?
Yes! This batter works well in two 9-inch round cake pans. Bake at 350 degrees for about 30 to 35 minutes, checking with a toothpick for doneness. Do the cinnamon sugar topping on the layers and frost as you normally would. It makes a stunning layer cake for a party.
Try These Recipes Next
If you’re planning a full fiesta spread or just love bold, crowd-pleasing recipes, here are some other favorites to explore:
- Bang bang salmon bites and bowls for a light, flavorful appetizer
- Air fryer chicken mozzarella wraps for an easy main everyone loves
- Cheesy garlic chicken wraps for something hearty and satisfying
- A classic Reuben sandwich if you’re feeding a hungry crowd
- Crockpot French dip sandwiches for a low-effort, high-reward party main
Make These Churro Cupcakes and Share the Love
These churro cupcakes are one of those recipes that earns you a reputation as the best baker in the room — and honestly, you deserve that reputation.
With their cinnamon-packed batter, that addictive crunchy sugar topping, and swirls of dreamy cinnamon cream cheese frosting, they’re impossible to resist. Whether you’re making them as fiesta cupcake ideas for a party or just treating yourself on a Tuesday, they always deliver.
Give them a try and let me know how they turn out in the comments below! And if they’re a hit at your gathering, please share this recipe on Pinterest — your friends planning fiesta parties will seriously thank you for it.
Churro Cupcakes
Equipment
- Standard muffin tin
- Electric mixer
- Wire rack
- Mixing bowls
- Whisk
- Pastry brush
- Piping bag
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 cups cake flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 tbsp ground cinnamon
- 1 cup unsalted butter 2 sticks, room temperature
- 1.75 cups sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1.25 cups milk
Cinnamon Sugar Crunchy Topping
- 4 tbsp butter melted
- 0.25 cup granulated sugar
- 1 tsp ground cinnamon
Cinnamon Cream Cheese Frosting
- 0.5 cup butter 1 stick, softened
- 8 oz cream cheese softened
- 0.5 tsp vanilla extract
- 1 tsp ground cinnamon
- 5 cups confectioners’ sugar
- 1 tbsp milk optional, to thin frosting
Instructions
- Preheat oven to 350°F. Line standard muffin tins with paper liners.
- Whisk together both flours, baking powder, salt, and cinnamon in a bowl. Set aside.
- With an electric mixer on medium-high speed, cream the butter and sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.
- Reduce mixer speed to low. Add the flour mixture in three batches, alternating with two additions of milk, beating just until combined after each addition.
- Fill each cupcake liner three-quarters full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Transfer tins to wire racks and let the cupcakes cool completely before removing or topping.
- For the cinnamon sugar topping: melt butter in a small bowl. In a separate small bowl, mix together the granulated sugar and cinnamon.
- Once cupcakes are completely cool, brush melted butter over the tops and dip each into the cinnamon sugar mixture to coat.
- For the frosting: beat softened butter and cream cheese together in a medium bowl until light and smooth, about 2 minutes.
- Mix in vanilla extract and cinnamon. Add confectioners’ sugar one cup at a time, beating until fully incorporated. If frosting is too thick, add milk a few drops at a time until the desired consistency is reached.
- Pipe or spread the cinnamon cream cheese frosting generously over each cupcake. Refrigerate until ready to serve. Remove from the fridge 20 minutes before serving to allow the frosting to soften.
