The smell of warm cinnamon and butter fills the kitchen. I can hear the soft clink of measuring cups and the low hum of the mixer. Little footsteps pad in the background as my kids press their noses to the counter, eager for the first taste.
Churro cupcakes bring that fairground moment home. They are crisp on top, soft inside, and covered with creamy cinnamon frosting. These cupcakes feel like a cozy family hug. If you love cupcakes, try my other family favorite like Boston cream pie cupcakes for another special treat.
Why this works
These cupcakes pack three things every busy parent wants. They deliver big flavor without fuss. They let you bake ahead and still taste freshly made later.
The texture hits the sweet spot. The cake is tender, the top gets a light crunch after a butter and cinnamon sugar bath, and the cream cheese frosting adds a smooth finish. This balance keeps kids happy and grown ups delighted.
I always look for recipes that save time and still feel homemade. If you need a recipe that travels well to potlucks or fills your oven while you prep dinner, these fit the bill. For a similar family-friendly idea that travels well, see my take on Boston cream pie cupcakes.
Family and time-saving tips
Baking a batch on a weekend afternoon makes weekday breakfasts brighter. Freeze leftovers, or make the frosting a day early. It is the little time savers that make family baking a joy.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
I break the process into batter, cinnamon-sugar finish, and frosting. Each part is quick and forgiving. You can mix the dry ingredients while kids set the liners. You can melt the butter for the topping while cupcakes bake. Small steps, big smiles.
If you want to try another easy crowd pleaser, check out my other recipe for Boston cream pie cupcakes for inspiration on make-ahead party desserts.
Ingredients
Below is the full ingredient list with my personal tips to help you get great results every time.
- 1 ½ cups all-purpose flour
- Tip: Spoon and level the flour for accuracy. Overpacking makes cupcakes dense.
- 1 ½ cups cake flour
- Tip: Cake flour keeps the crumb light. If you only have all-purpose, remove 3 tablespoons per cup and replace with cornstarch.
- 1 tablespoon baking powder
- Tip: Check the date on your baking powder. Fresh leavening means taller, lighter cupcakes.
- ½ teaspoon salt
- Tip: Use fine salt so it blends evenly.
- 1 tablespoon ground cinnamon
- Tip: Freshly ground cinnamon gives a stronger, brighter flavor.
- 1 cup (2 sticks) unsalted butter, room temperature
- Tip: Room temperature butter should feel soft but not greasy. It creams better that way.
- 1 ¾ cups sugar
- Tip: For a slightly deeper flavor, swap 1/4 cup sugar for light brown sugar.
- 4 large eggs, room temperature
- Tip: Room temperature eggs incorporate better and help the batter emulsify.
- 2 teaspoons vanilla extract
- Tip: Pure vanilla makes a noticeable difference in flavor.
- 1 ¼ cups milk
- Tip: Whole milk gives the best texture. You can use 2% if needed.
- 4 tablespoons butter, melted
- Tip: This is for brushing the tops. Melt gently so it is warm, not hot.
- ¼ cup granulated sugar
- Tip: This mixes with cinnamon to give the churro-like coating.
- 1 teaspoon ground cinnamon
- Tip: Mix this with the granulated sugar for even coating.
- ½ cup (1 stick) butter, softened
- Tip: This is for the frosting. Softened means cool to the touch but pliable.
- 1 (8 ounce) cream cheese, softened
- Tip: Use full-fat cream cheese for a creamier frosting and better texture.
- ½ teaspoon vanilla extract
- Tip: Adds vanilla depth to the frosting.
- 1 teaspoon ground cinnamon
- Tip: For the frosting, cinnamon gives that signature churro flavor.
- 5 cups confectioners’ sugar
- Tip: Sift if it seems lumpy. Add gradually to control frosting thickness.
- 1 tablespoon milk (if desired)
- Tip: Add milk a few drops at a time only if the frosting is too stiff.
I like to keep ingredients measured and organized before I start. It keeps baking relaxed and fun for the whole family. For more dessert ideas and make-ahead tips, I often reference favorites like Boston cream pie cupcakes when planning a baking day.
Directions
-
Preheat oven to 350 degrees.
- Encouragement: Take a deep breath and let the oven warm while you prep. A fully heated oven gives consistent results.
-
Line standard muffin tins with paper liners.
- Encouragement: Use colorful liners for a fun family touch. Kids love picking the colors.
-
Whisk together both flours, baking powder, salt, and cinnamon.
- Encouragement: Whisking now prevents pockets of flour later. This small step pays off.
-
With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
- Encouragement: Beat until light and pale. This takes patience, but it makes the cupcakes tender.
-
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Encouragement: Adding eggs slowly helps the batter stay smooth. Stop and scrape the bowl when you need to.
-
Beat in vanilla.
- Encouragement: Smell that vanilla. It will lift the whole batter.
-
Reduce speed to low.
- Encouragement: Lower speed keeps the flour from flying and helps things combine gently.
-
Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Encouragement: Alternate carefully. It keeps the batter light and easy to spoon into liners.
-
Fill each cupcake liner three-quarters full.
- Encouragement: This gives room for a nice top to form without spilling over. A small ice cream scoop helps.
-
Bake 20 minutes.
- Encouragement: Start checking at 18 minutes if your oven runs hot. A toothpick should come out clean.
-
Transfer tins to wire racks to cool completely before removing cupcakes.
- Encouragement: Cooling fully prevents frosting from melting and gives the best texture.
-
Top with cinnamon sugar, crunchy topping, and cinnamon cream cheese frosting.
- Encouragement: Layering the toppings makes each bite a joy. Go gentle and even.
-
Refrigerate until ready to serve. Set out 20 minutes before serving.
- Encouragement: Chilling firms the frosting and makes slices neat. Bring out 20 minutes in advance for better flavor.
-
In a small bowl, melt butter.
- Encouragement: Warm but not hot. Kids can help mix with supervision.
-
In another small bowl, combine the sugar and cinnamon.
- Encouragement: Mix until it smells sweet and warm. This brings churro nostalgia.
-
When cupcakes are completely cooled, brush melted butter on the tops and dip them into the cinnamon sugar mixture.
- Encouragement: Press gently so the topping sticks. This is the fun, hands-on step.
-
In a medium bowl, beat butter and cream cheese until light.
- Encouragement: Beat slowly at first, then up the speed. Keep the frosting silky.
-
Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated.
- Encouragement: Taste as you go. Adjust cinnamon to your family preference.
-
If the frosting gets too thick, add milk a few drops at a time until it reaches the desired consistency.
- Encouragement: A few drops make a big difference. Stop when it spreads easily but still holds shape.
I like to let kids help with the cinnamon sugar dipping. They love the tactile part and it keeps them engaged while I finish the frosting. For more step-by-step family baking, try this other favorite I use on busy days Boston cream pie cupcakes.
Serving
Serve churro cupcakes family-style on a large platter. Arrange them with a few fresh berries or slices of pear for a pop of color. Let each person pick their favorite liner color. Kids feel proud when they help plate the dessert.
For a warm presentation, place the platter near the table center and pass small dessert forks. A cup of warm milk or coffee pairs beautifully. For a birthday, add a candle or two for extra cheer.
If you are bringing cupcakes to a gathering, tuck the frosting into a piping bag and finish them on site. This keeps the frosting fresh and prevents smudging in transport.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting needs refrigeration. If you plan to store longer, freeze unfrosted cupcakes for up to 2 months.
To reheat, remove cupcakes from the fridge and let sit 20 minutes at room temperature. For a freshly baked feel, warm in the oven at 300 degrees for 5 to 7 minutes. Do not microwave frosting-heavy cupcakes, as the frosting may separate.
If frozen, thaw overnight in the fridge and then bring to room temperature before serving. Finish with the cinnamon sugar dip or fresh frosting after thawing for the best texture.
Kitchen Notes
- Use an ice cream scoop to portion batter for even cupcakes and uniform baking.
- Line your baking sheet with parchment for easy cleanup when you decorate.
- If you do not have cake flour, make a substitute by removing 6 tablespoons of all-purpose flour and replacing with 6 tablespoons of cornstarch.
- Make the frosting a day ahead and store in the fridge. Beat with a spoon before piping to soften.
- To save time, melt the butter for the topping while cupcakes bake so the finishing steps go quickly.
Variations
- For picky eaters: Reduce cinnamon in the frosting to 1/2 teaspoon and dust the tops very lightly. Some kids prefer just the butter and sugar topping.
- Chocolate churro: Add 1/3 cup cocoa to the dry mix and use chocolate chips for a melty surprise.
- Gluten-free: Substitute a 1-to-1 gluten-free flour mix for the flours and add a teaspoon of xanthan gum if your mix lacks it.
- Dairy-free: Use dairy-free butter and cream cheese alternatives and a non-dairy milk like almond or oat.
- Mini cupcakes: Bake in mini muffin tins for bite-sized treats. Check bake time, they may finish in 10 to 12 minutes.
These tweaks help you adjust for dietary needs or just to keep things interesting at family gatherings.
FAQ
Q: Can I make the batter ahead of time?
A: Yes. You can make the batter and refrigerate it covered for up to 24 hours. Bring it back to room temperature and give it a quick stir before scooping.
Q: Why did my cupcakes sink in the middle?
A: Sinking can happen if the oven temperature is too low or if you opened the oven too soon. Make sure your oven reads correctly and avoid opening the door during the first 12 minutes.
Q: How do I get a crunchy top like a churro?
A: Brush the tops with melted butter while still slightly warm and immediately dip into the cinnamon-sugar mixture. That finish adds a light crunch.
Q: Can I pipe the frosting ahead of time?
A: Yes. Pipe the frosting and store cupcakes in the fridge. Let them sit at room temperature 20 minutes before serving so the frosting softens.
Q: Is there a way to make these lower in sugar?
A: You can reduce the sugar in the batter by 1/4 cup and use less confectioners’ sugar in the frosting, but the texture and sweetness will be lighter. Replace some sugar with applesauce for moistness if desired.
Conclusion
I hope these churro cupcakes bring warm memories to your kitchen. They are simple to make, fun to share, and flexible for family needs. For inspiration and alternative churro cupcake takes, I sometimes look at the original ideas from The Domestic Rebel churro cupcakes and the lovely variations at Churro Cupcakes from Cupcake Project. Happy baking, and tell your family they helped make something special today.
Churro Cupcakes
Ingredients
For the cupcake batter
- 1 ½ cups all-purpose flour Spoon and level for accuracy.
- 1 ½ cups cake flour Keeps the crumb light.
- 1 tablespoon baking powder Check the date for freshness.
- ½ teaspoon salt Use fine salt for even blending.
- 1 tablespoon ground cinnamon Freshly ground gives better flavor.
- 1 cup unsalted butter, room temperature Should feel soft but not greasy.
- 1 ¾ cups sugar Swap 1/4 cup for light brown sugar for a deeper flavor.
- 4 large eggs, room temperature Incorporate better at room temperature.
- 2 teaspoons vanilla extract Use pure vanilla for better flavor.
- 1 ¼ cups milk Whole milk gives the best texture.
For the churro topping
- 4 tablespoons butter, melted Melt gently to be warm, not hot.
- ¼ cup granulated sugar Mix with cinnamon for coating.
- 1 teaspoon ground cinnamon For an even churro-like coating.
For the cream cheese frosting
- ½ cup butter, softened Should be cool to touch but pliable.
- 1 8 ounce cream cheese, softened Use full-fat for better texture.
- ½ teaspoon vanilla extract For added depth to frosting.
- 1 teaspoon ground cinnamon Signature churro flavor.
- 5 cups confectioners' sugar Sift if lumpy and add gradually.
- 1 tablespoon milk Add only if frosting is too stiff.
Instructions
Preparation
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk together both flours, baking powder, salt, and cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
- Add eggs, one at a time, beating until each is incorporated.
- Beat in vanilla.
- Reduce speed to low and add flour mixture in three batches, alternating with two additions of milk.
- Fill each cupcake liner three-quarters full.
- Bake for 20 minutes or until a toothpick comes out clean.
- Transfer tins to wire racks to cool completely.
Topping
- In a small bowl, melt butter.
- In another small bowl, combine sugar and cinnamon.
- When cupcakes are completely cooled, brush melted butter on the tops and dip them into the cinnamon sugar mixture.
Frosting
- In a medium bowl, beat butter and cream cheese until light.
- Mix in vanilla and cinnamon; then add confectioners' sugar 1 cup at a time.
- If frosting gets too thick, add milk a few drops at a time.