churro cupcakes

Moist cinnamon sugar churro cupcakes topped with a rich cinnamon cream cheese frosting. All of the delicious flavors of a Mexican churro in cupcake form!

Churro Cupcakes

box white or yellow cake mix

vanilla pudding (, dry)

cinnamon

eggs

canola oil

water

sour cream

cream cheese (, softened)

salted butter (, softened)

sugar

vanilla extract (, more as needed)

Preheat

Preheat oven to 325°F. Line cupcake liners in 2 muffin pans. 

Combine

In a large bowl, combine the cake mix, vanilla pudding and cinnamon. Stir until combined. 

Next mix in the eggs, canola oil and water. Then stir in the sour cream. Do not over mix the batter or they will sink.

Bake

Pour the batter into the liners (about 3/4 the way full). Bake for 20-25 minutes, or until a toothpick comes clean. Be careful to not overcook. 

Cool

Remove from oven and allow to cool on a cooling rack. Wait to frost until cooled completely. 

Combine the cream cheese and butter in a bowl and mix with an electric beater until smooth. Then add the powdered sugar, vanilla and cinnamon. Mix until creamy. Taste and add more cinnamon or vanilla, if desired. If it&#039;s too thick, add a Tablespoon of milk. If it&#039;s too thin, add more powdered sugar.

Frost

Place in a frosting bag and frost cupcakes as desired. Store in a covered container for up to 3 days in the refrigerator.

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!

unsalted butter (at room temperature)

tbsp pure vanilla extract

tsp baking powder

¾ tsp baking soda

all-purpose flour

salt

heavy cream

full fat sour cream

tbsp unsalted butter,

confectioner's sugar

cream cheese (at room temperature)

tsp cinnamon

tsp pure vanilla extract

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&#39; 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.

Top 2 churro cupcakes recipes from across the web

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Churro Cupcakes

Churro Cupcakes

Top 2 churro cupcakes recipes from across the web

The most viewed churro cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Churro Cupcakes

Churro Cupcakes

The most viewed churro cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine