Irresistible Churro Cupcakes: How to Make Them in 5 Simple Steps

Think you need a deep fryer or a trip to the fair to satisfy your churro cravings? What if I told you there’s a way to bake all that cinnamon-sugar magic into homemade churro cupcakes – no frying required? Churro Cupcakes combine the best of two worlds: the warm, spiced sweetness of a churro and the soft, fluffy bite of a cupcake.

Churro cupcakes topped with generous swirls of cinnamon buttercream. Churro-inspired desserts have surged 38% on U.S. menus over the past four years, proving that people can’t get enough of creative twists on classic treats. These churro cupcakes are a perfect example – they deliver the iconic cinnamon-sugar flavor in a fun, baked form. In this post, we’ll show you how to make them in five simple steps, with plenty of tips to ensure your cupcakes come out moist, flavorful, and irresistible. If you love cinnamon desserts, you might also enjoy our Cinnamon Roll Cupcakes or even our classic Homemade Churros recipe for a full cinnamon-sugar feast. Let’s dive in and get baking!

Ingredients List

Let’s gather everything you’ll need to make a batch of churro cupcakes (about 12 cupcakes). We’ve included some sensory hints and substitutions so you can almost smell the cinnamon, and tweak the recipe for dietary needs:

• All-purpose flour (1¾ cups) – This creates the tender crumb of the cupcake. Gluten-Free option: swap with a 1:1 gluten-free baking flour blend (same amount) for fluffy gluten-free churro cupcakes.
• Baking powder (1½ tsp) & Baking soda (¼ tsp) – Leaveners that help the cupcakes rise. The mix of the two gives a nice lift (the baking soda especially helps if using sour cream or buttermilk for acidity).
• Salt (½ tsp) – Just a pinch enhances all the other flavors and balances the sweetness.
• Ground cinnamon (2 to 3 tsp) – The star spice that gives these cupcakes their churro soul. Use a fresh, high-quality cinnamon for best results. Tip: Ceylon cinnamon (canela) has a sweeter, more delicate flavor than common cassia, which can make your cupcakes taste more authentic. (In Mexico, churros are made with Ceylon cinnamon!) For a bolder kick, you could even use Vietnamese cinnamon – we love the intensity of King Arthur’s Vietnamese Cinnamon for this recipe.
• Granulated sugar (¾ cup) – Sweetens the batter. We use white sugar to mimic the classic churro’s sweet simplicity. You can mix in ¼ cup of brown sugar (out of the ¾ cup) for a hint of caramel depth, or use coconut sugar for a less refined option.
• Unsalted butter (½ cup, softened) – Butter adds rich flavor and moisture. Creaming it with sugar will create a light, fluffy batter base. Vegan swap: Use a plant-based butter substitute (same amount) to make vegan cupcakes. (We’ll also use a bit more butter for the frosting below.)
• Eggs (2 large, room temperature) – Provide structure and tenderness. Room temp eggs blend more evenly into batter, helping it rise well. Egg-Free substitute: Use 2 flax “eggs” (for each egg, mix 1 Tbsp ground flaxseed with 3 Tbsp water and let it gel) if you need a vegan version.
• Sour cream (½ cup, room temperature) – This secret weapon makes the cupcakes extra moist and tender, just like a good cake. The slight tang also accentuates the cinnamon. Substitution: Plain Greek yogurt works as well, or use a non-dairy yogurt for a vegan/dairy-free option.
• Milk (½ cup, room temperature) – Loosens the batter for a smoother mix and adds moisture. Whole milk is great for richness. Dairy-Free option: Use almond milk or oat milk in the same quantity – it works perfectly.
• Vanilla extract (1 tsp) – A dash of vanilla enhances the “bakery” flavor and complements the cinnamon. Use pure vanilla for best results (the aroma when you open that bottle – heaven!).
• Cream cheese (4 oz, softened) – (For the frosting) Adds tangy, creamy richness to the topping, reminiscent of cheesecake and a perfect pairing with cinnamon. Option: If you prefer pure buttercream, you can omit this and use more butter, but we love the balance cream cheese brings. For a vegan frosting, use a dairy-free cream cheese.
• Unsalted butter (¼ cup, softened) – (For the frosting) Combines with cream cheese to form a silky base for the frosting. If making a buttercream-only frosting, use ½ cup butter total. Vegan: plant-based butter sticks work here too.
• Powdered sugar (2–3 cups) – The sweet foundation of the frosting, sifted to avoid lumps. Start with 2 cups and add more for a stiffer frosting if needed. This fine sugar gives the frosting that fluffy, pipeable texture. (Yes, it’s a lot of sugar – welcome to cupcake frosting! We’ll talk about lighter alternatives later.)
• Ground cinnamon (1 tsp, for frosting) – We carry the churro theme into the frosting by adding cinnamon here as well. This makes a heavenly cinnamon cream cheese frosting that you’ll want to eat by the spoonful.
• Vanilla extract (½ tsp, for frosting) – Just a bit in the frosting to round out the flavor. It makes the cinnamon taste warmer and the cream cheese more like a glaze you’d find on a cinnamon roll.
• Additional toppings (optional): You might want extra cinnamon sugar for dusting the tops (mix ~3 Tbsp sugar with 1 tsp cinnamon), mini churros for garnish, or a drizzle of caramel or chocolate sauce for serving.

Kitchen Tools: Standard cupcake pan and paper liners, mixing bowls, an electric mixer, and a piping bag with a star tip for frosting (optional but recommended). We love using a Wilton 1M star piping tip for that perfect churro-like swirl on top – it creates beautiful ridges and bakery-style frosting swirls with ease.

Timing

Baking these churro cupcakes is quicker than you might think. Here’s a breakdown of the time involved:

• Prep Time: ~15 minutes (to mix the batter and preheat the oven). This is about on par with most cupcake recipes – you’ll spend a few minutes measuring ingredients and mixing. Tip: Measure ingredients ahead for a smooth prep.
• Cook Time: ~15–18 minutes in the oven at 350°F (180°C). Cupcakes bake fast – most are done in under 20 minutes. You’ll know they’re ready when a toothpick comes out clean or with just a few moist crumbs.
• Cooling & Decorating: ~30 minutes to cool completely, plus 10 minutes to make and pipe the frosting. (Cooling is crucial; rushing this is a common mistake – warm cupcakes will melt your frosting!)
• Total Time: About 1 hour (from start to finish, including cooling). Your active time is around half an hour. In under an hour, you can go from craving to biting into a delicious churro cupcake. That’s faster (and far less mess) than making actual churros, which often require heating oil and frying in batches.

For comparison, a typical from-scratch cupcake recipe might take ~45 minutes of total time (not counting cooling), so this recipe is right in the sweet spot. Not bad for a gourmet treat! ⏱️

How to Make Churro Cupcakes Step by Step

Time to bake! Follow these five simple steps, and you’ll have freshly baked churro cupcakes ready to devour. We’ll use personalized tips along the way, so it feels like I’m right there in the kitchen with you.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Prep the pan: Line a 12-cup muffin tin with cupcake liners. This recipe makes about 12 standard cupcakes, so line up those colorful paper liners (fun fact: using liners not only prevents sticking but also helps the cupcakes retain moisture). While the oven is heating, take out all your cold ingredients (butter, eggs, sour cream, milk, cream cheese) and let them come to room temperature. Why? Room-temp ingredients mix more smoothly. For example, cold butter won’t cream well and could lead to dense cupcakes or lumpy frosting. So, give the butter and eggs a few minutes on the counter – it makes a difference!

Meanwhile, mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and that fragrant ground cinnamon. Whisking not only combines them evenly (so you don’t bite into a surprise clump of baking powder) but also aerates the flour a bit. Can you smell the cinnamon already? 🥰 Pro Tip: Measure your flour correctly – spoon it into the measuring cup and level it off, rather than scooping (scooping packs in extra flour and can make cupcakes dry). This little trick can save you from dense cupcake. Set the dry mix aside for now.

Step 2: Make the Batter

​To prepare the cupcake batter, start by creaming ½ cup of softened butter with ¾ cup of sugar in a large mixing bowl or stand mixer. Beat on medium-high speed for 2-3 minutes until the mixture is pale, light, and fluffy, ensuring to scrape down the sides of the bowl as needed. This process incorporates air, resulting in a softer cupcake crumb. Next, add 2 eggs one at a time, beating on low-medium speed after each addition to fully incorporate and prevent curdling. Mix in 1 teaspoon of vanilla extract and ½ cup of sour cream until smooth; the mixture may appear slightly curdled, but it will homogenize once the dry ingredients are added.​

Incorporate the dry ingredients by adding half of the previously whisked mixture to the wet ingredients, mixing on low speed until just combined. Then, mix in ½ cup of milk. Finally, add the remaining dry ingredients, stirring until just incorporated. Avoid overmixing to prevent developing excess gluten, which can lead to dense cupcakes. The batter should be moderately thick and velvety, with a few small lumps being acceptable.

Actionable tip: Use a rubber spatula to scrape the bottom of the bowl and make sure no pockets of flour or butter are hiding down there. This ensures an evenly mixed batter without overdoing it. You can also do the last bit of mixing by hand with a spatula to be safe. You should see flecks of cinnamon throughout – that’s going to bake into lovely speckles and flavor in every bite!

Step 3: Bake the Cupcakes

Time to bake! Using a spoon or a large cookie/ice cream scoop, divide the batter into the prepared cupcake liners. Aim to fill each liner about 2/3 to 3/4 full. (I like to use a spring-loaded ice cream scoop for evenly portioned cupcakes – one heaping scoop per liner does the trick.) Avoid over-filling; if you go above 3/4, you risk the cupcakes puffing up too high and spilling over the edges, or sinking in the middle. A good rule of thumb is fill the liner *no more than 3/4 full.

Place the pan in your preheated 350°F oven (middle rack) and bake for 15-18 minutes. Every oven is a bit different, so I recommend checking at the 15-minute mark. How to check? Insert a toothpick into the center of one cupcake – if it comes out clean or with just a couple of moist crumbs clinging, they’re done. If you see wet batter, give them another 2 minutes and check again. The tops should be slightly golden and spring back when lightly pressed.

Once done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Don’t skip the cooling: The cupcakes need to be fully cooled before frosting, otherwise your lovely cinnamon frosting will melt right off. (It’s hard to wait, I know! Use this cooling time to clean up or start on the frosting.) As they cool, you might notice the kitchen smells like a mix of a bakery and a cinnamon-sugar churro stand – enjoy that aroma!

Baker’s tip: If you want extra churro authenticity, this is the moment for an optional step: brush the warm cupcakes lightly with melted butter and dip the tops in cinnamon sugar. This gives a subtle crunchy sugar crust reminiscent of a real churro. It’s optional (especially if you plan to frost them heavily, you might skip), but one reader swears this step “is a MUST” to dial up the churro flavor. Just be sure to still let them cool after, since frosting won’t stick well to the cinnamon-sugar surface until set.

Step 4: Prepare the Cinnamon Frosting

While the cupcakes cool, let’s make that luscious cinnamon cream cheese frosting. In a large bowl, combine the softened 4 oz cream cheese and ¼ cup butter. Beat them together on medium-high speed until completely smooth and creamy (about 2 minutes). There should be no lumps – you want a homogenous mixture that’s light and fluffy. Tip: scrape down the bowl to make sure cream cheese isn’t stuck on the sides.

Now add the powdered sugar gradually. Start with about 2 cups of sifted powdered sugar, adding it 1 cup at a time. Beat on low speed after each addition to avoid a sugar snowstorm in your kitchen. Once combined, increase to medium speed and beat until the frosting is thick and fluffy. Add the 1 tsp cinnamon and 1/2 tsp vanilla extract, and a tiny pinch of salt (salt in frosting helps balance sweetness). Beat again until everything is well mixed. At this point, assess the consistency: if the frosting is too thick to spread or pipe, add milk 1 teaspoon at a time until it loosens slightly. If it’s too thin or soft, add more powdered sugar (1/4 cup at a time) and beat until it firms up. You’re aiming for a frosting that holds a peak when you lift the beater – that means it’s firm enough to pipe but still silky.

Taste the frosting (chef’s treat!) – it should be sweet, creamy, and full of cinnamon flavor, like the filling of a cinnamon roll. The cream cheese adds a nice tang that keeps it from being overly sweet. Feel free to add an extra pinch of cinnamon if you want it stronger, or a drop more vanilla if you adore vanilla. This frosting is pretty forgiving.

If you prefer a lighter or healthier frosting alternative, see the “Healthier Alternatives” section coming up – there are options like a whipped coconut cream topping. But for the classic approach, we’ll proceed with this indulgent cinnamon cream cheese frosting.

Step 5: Frost and Garnish

Now for the fun part – frosting the cupcakes! Make sure your cupcakes are fully cooled to room temp. If they’re even a little warm, the frosting can start melting, so patience is key here. Transfer your cinnamon frosting into a piping bag fitted with a star tip (I recommend the Wilton 1M open star tip for that beautiful churro-like swirl). Gently squeeze from the top of the bag and pipe a swirl of frosting onto each cupcake: start at the outer edge and spiral inward and upward to form a little peak. The frosting, flecked with cinnamon, looks just like the topping of a churro or a cinnamon-dusted latte.

No piping bag? No problem – you can spread the frosting with a knife or spatula rustically, or fill a zip-top bag with frosting and snip off a corner to pipe a makeshift swirl. It will still taste delicious! Pro Tip: If using a piping bag, hold the bag perpendicular to the cupcake and apply even pressure. For a rose-like swirl, start from the center and spiral outward. For the classic cupcake look, do the opposite: start at the edge and swirl inward.

After frosting, it’s time to garnish and drive home that churro vibe. Lightly sprinkle some extra cinnamon sugar over the frosting for sparkle and crunch. You could even stick a small piece of churro on top of each cupcake for a show-stopping decoration. (I sometimes cut mini churros and pop one into the frosting of each cupcake – it’s adorable and Instagram-worthy. You can often find frozen pre-made churros; just bake or fry a few and cut into piece ). Another idea: drizzle some caramel sauce or warm chocolate ganache over the frosting to mimic the chocolate or caramel dips often served with churro .

Serving these for a party? Get creative with presentation – for a Cinco de Mayo theme, add a tiny flag or a pinch of colorful sprinkles. For a cozy holiday vibe, serve with small cinnamon sticks as garnish. Now take a moment to admire your handiwork – you’ve got moist cinnamon cupcakes topped with swirls of cinnamon frosting, maybe even a churro on top, looking all sorts of tempting!

Time to take a bite and enjoy that soft cake, creamy frosting, and sugary cinnamon finish. 🎉 Buen provecho! You’ve just made churro cupcakes in five simple steps.

Nutritional Information

Here’s an approximate nutritional breakdown for one churro cupcake with frosting (assuming the recipe makes 12 cupcakes):

• Calories: ~400 kcal per cupca . These are definitely an indulgence (for reference, a typical frosted cupcake can range 300-500 calories).
• Carbohydrates: ~55–60 g (of which sugars ~35–40 g). That’s a lot of sugar – roughly equivalent to 8-10 teaspoons. In fact, one cupcake exceeds the recommended daily added sugar limit for women (25 g) and is close to the limit for men (36 , so enjoy in moderation or consider smaller servings.
• Fat: ~20–22 g total. About 12–14 g is saturated fat (from the butter and cream chees . Using lower-fat substitutions can reduce this, as noted below.
• Protein: ~3–4 g (not a significant source of protein – it’s a treat, not a protein bar!).
• Cholesterol: ~60 mg (coming from butter and eggs).
• Sodium: ~200 mg (from salt, baking soda, etc.).

Nutrition insights: These churro cupcakes are a sweet treat, comparable to most dessert cupcakes. The sugar and fat content are on the higher side (as expected with buttercream frosting). If you’re watching your intake, you can make mini cupcakes for built-in portion control, or try the healthier tweaks in the next section. By cutting the frosting amount or using some swaps, you can trim down the calories and sugar per serving significantly.

Healthier Alternatives for the Recipe

Want to enjoy churro cupcakes with a little less guilt (or adapt them to your dietary needs)? Here are some healthier alternatives and modifications that enhance nutrition while preserving flavor:

• Cut the Sugar: You can reduce the sugar in the batter by 1/4 (use 1/2 cup instead of 3/4 cup) without huge effects on texture. The cupcakes will be slightly less sweet, but the cinnamon shines even more. You can also use coconut sugar or date sugar in place of white sugar for a lower glycemic index and a bit of extra minerals. Keep in mind, coconut sugar will make the cupcakes a light brown color and add a subtle caramel note.
• Whole Grain Flour: For extra fiber, swap out 1/2 cup of the all-purpose flour for whole wheat pastry flour or white whole wheat flour. These whole-grain flours are lighter than regular whole wheat and blend well in baking. The result will be slightly heartier cupcakes with more fiber and nutrients (and a faint nutty flavor that actually pairs nicely with cinnamon). Using all whole wheat flour is possible but will make the cupcakes denser, so a 50/50 mix is a good compromise.
• Reduce Saturated Fat: Replace half of the butter in the batter with unsweetened applesauce. For example, use 1/4 cup butter and 1/4 cup applesauce. This cuts down saturated fat and calories while keeping the cupcakes moist (applesauce is a classic fat-replacer in baking). The apple flavor is not noticeable with all the cinnamon. In the frosting, you could use reduced-fat cream cheese or less butter, though note that the texture might be softer. Another idea: use an Italian meringue-style frosting (made from whipped egg whites and sugar syrup) which has less fat than buttercream.
• Vegan Modifications: It’s easy to make these cupcakes fully vegan. Use the plant-based substitutions mentioned (flax eggs for eggs, vegan butter for butter, non-dairy milk and yogurt). Also use a dairy-free cream cheese or skip the cream cheese and do an all-vegan-butter frosting. To help vegan cupcakes rise well, a common trick is adding a teaspoon of vinegar to the batter – the acid reacts with baking soda to create extra li . For instance, you could add 1 tsp apple cider vinegar to the wet ingredients; it won’t be tasted in the final cupcake. Vegan churro cupcakes turn out great – they might be slightly denser, but still delicious. (If you’re curious, some vegan recipes use a combination of oil, water, and vinegar to replace eggs and dairy.)
• Gluten-Free Option: Swap the flour with a 1:1 gluten-free baking mix (make sure it contains xanthan gum for structure). Many readers have had success with blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure in cupcake recipes. The rest of the ingredients are naturally gluten-free. Your churro cupcakes will be just as fluffy and tasty – gluten-free flour blends have come a long way! One note: let the batter rest 10 minutes before baking (to hydrate the gf flour) and be careful not to overmix (gluten-free batter can get gummy if overworked). Bake time may be 1-2 minutes longer.
• Lighter Frosting Alternatives: The frosting is where much of the sugar and fat lie. One alternative is to make a whipped cinnamon coconut cream topping. Chill a can of full-fat coconut milk or coconut cream overnight, then scoop out the solid cream and whip it with a bit of powdered sugar and cinnamon. It creates a light, fluffy whipped topping that’s dairy-free and has less sugar (because it’s less stable, you can’t add as much sugar). Or, try a cream cheese yogurt frosting by mixing half cream cheese and half thick Greek yogurt, plus honey or maple syrup to sweeten – this will be tangier and less sweet, but much lighter. Even simply using less frosting per cupcake (a thin layer or a modest dollop) will cut the sugar. You could also skip frosting entirely and do the churro-style topping: brush cupcakes with a little melted light butter and dip in cinnamon sugar. You’ll still get that crunchy-sweet churro experience with far less sugar than a mound of frosting.
• Baking with Oil Instead of Butter: If cholesterol or dairy is a concern, you can make the cupcake batter with oil instead of butter. Using 1/2 cup of a neutral vegetable oil (or coconut oil) in place of butter will give you a very moist cupcake and is naturally dairy-free. The flavor will be slightly less rich than butter, but the cinnamon and vanilla will carry it. Many cupcakes are successfully made with oil; just be sure not to overmix since there’s no creaming step (whisk oil, sugar, eggs, etc. together, then add dry).
• Portion control: Make mini churro cupcakes! Use a mini muffin tin and reduce the bake time to ~10-12 minutes. You’ll get bite-sized treats that you can even roll in cinnamon sugar entirely. These are great for parties and inherently limit how much sugar/fat you consume per piece. Sometimes I make a half batch of regular cupcakes and half mini, for those who want “just a taste.”

By implementing one or two of these changes, you can create a version of churro cupcakes that fits your health goals or dietary restrictions, without missing out on flavor. For example, gluten-free vegan churro cupcakes are absolutely possible: use the GF flour, flax eggs, plant milk, etc., and top with a cinnamon coconut whip – yum! They’ll be a bit different in texture but still delightful.

Remember, even with healthier tweaks, these are still treats – and that’s okay. Life’s about balance. It’s nice to know you can indulge in a slightly smarter way or accommodate everyone at the table with an allergy-friendly version.

Serving Suggestions

Now that your churro cupcakes are baked (and perhaps a bit lightened up), let’s talk about serving them. Here are some creative and fun ways to serve these cupcakes, tailored for different occasions and preferences:

• Classic Cinnamon-Sugar Finish: For an authentic churro experience, serve the cupcakes warm (or at least at room temperature) with a light coating of cinnamon sugar on top. If you skipped frosting, you can brush the cupcakes with butter while warm and dunk the tops in cinnamon-sugar so they have that classic churro crust. Serve with small dipping bowls of chocolate sauce on the side, as if your cupcake itself were a churro to be dipped – this is a playful nod to churros con chocolate. It’s an interactive dessert that guests love!
• Fiesta Party Vibes: These cupcakes are perfect for a Cinco de Mayo party or any fiesta-themed event. Dress them up with colorful liners and tiny flags or sombrero toppers. You can stick a mini churro (or a cinnamon stick that looks like a churro) into the frosting of each cupcake for a festive look. Serve them alongside spicy Mexican hot chocolate or horchata to drink. The combination of the cinnamon in the cupcake and the cinnamon in horchata is heavenly. Your guests will get a kick out of the theme and the clever twist on a traditional churro.
• Caramel Drizzle Decadence: Take these over the top by drizzling warmed dulce de leche or caramel sauce over the frosting just before serving. The caramel accentuates the cinnamon and adds that buttery sweetness. This serving suggestion is great for a birthday or celebration – you could even fill the cupcakes with a surprise center of dulce de leche (cut a small hole in the top, spoon in caramel, then pipe frosting over it). When someone bites in, they get an extra ooze of caramel. Talk about wow factor!
• Churro Sundae Cups: Turn your churro cupcakes into a plated dessert by making a “cupcake sundae.” Warm a cupcake slightly (10 seconds in the microwave to soften it up), remove the liner, and place it in a bowl. Top with a small scoop of vanilla ice cream, a drizzle of chocolate or caramel, and a pinch of cinnamon. The cold ice cream against the cinnamon cake is divine. This is a fun serving idea for a family dessert – kids and adults alike will adore it. You can even cut the cupcake into chunks and layer it with ice cream and whipped cream to make a churro cupcake trifle.
• Coffee Break Treat: Cinnamon and coffee are a match made in heaven. Serve your churro cupcakes with espresso or a steaming latte. In fact, you can turn these into “coffee cupcakes” by sprinkling a little instant espresso powder into the frosting for a mocha-cinnamon frosting. For a brunch gathering, serve the cupcakes on a platter with some chocolate-dipped strawberries and a carafe of coffee. They also pair wonderfully with an after-dinner liqueur like Irish cream or Kahlúa for an adult twist.
• Holiday Twist: Cinnamon feels right at home during the holidays. Serve churro cupcakes at a holiday party with a dash of nutmeg added to the cinnamon frosting for extra warmth. You can decorate them with white sparkling sugar (to look like snow) or a dusting of powdered sugar. They’ll remind people of snickerdoodles and holiday spice cookies. For New Year’s, a fun idea is to sprinkle edible gold or silver glitter on top for a bit of sparkle that matches the occasion.
• Personalized Toppings: Invite everyone to top their own cupcake! Set up a little topping bar with options like extra cinnamon-sugar, mini chocolate chips, caramel drizzle, whipped cream, and yes – mini churros. This is great for a kids’ party or even a bridal shower, where guests can customize their churro cupcake. It turns dessert into an activity. You’ll find people get really creative (and competitive!) with their designs.

No matter how you serve them, a key suggestion is: serve churro cupcakes at room temperature for the best flavor. If they’ve been refrigerated, let them sit out for 20-30 minutes. The butter in the cake and frosting softens up, making the texture perfect and the flavors more pronounced. Cold cupcakes can taste a bit dense or muted.

Finally, consider the occasion: for a casual get-together, simply plopping these cupcakes on a plate and letting folks grab them is just fine (they’ll disappear fast!). For a more formal event, plate each cupcake individually with a fork and perhaps a smear of chocolate sauce on the plate for presentation.

These serving ideas are just starting points. Personalize it however you like. The goal is to have fun and make the experience of eating these churro cupcakes as delightful as possible. Whether you’re enjoying one with your afternoon tea or wowing guests at a party, these cupcakes are versatile and always a crowd-pleaser.

Common Mistakes to Avoid

Even experienced bakers have cupcake mishaps. Here are some common baking pitfalls when making churro cupcakes, and how to avoid them:

• Overmixing the Batter: This is the #1 cupcake culprit. Once you add the dry ingredients to the wet, only mix until just combin. Overmixing develops too much gluten, resulting in tough or chewy cupcakes (far from the light, cakey texture we want). Avoid it: Mix on low speed and stop as soon as you don’t see dry streaks of flour. It’s okay if the batter isn’t silky smooth. Also, do not turn the mixer on high after adding flour – a gentle hand yields a tender cupcake.
• Overfilling the Cupcake Liners: It’s tempting to use up all that batter, but filling your liners too high can lead to overflow or sinking centers. If you fill above about 3/4 of the liner, the cupcakes may rise too quickly and collapse, or spill out and form an odd “muffin top” that then sinks. Avoid it: Stick to 2/3 – 3/4 full maxim . If you have extra batter, make an extra cupcake rather than overfill the others. Consistent sizing also means even baking.
• Baking Too Long or at Wrong Temperature: Cupcakes are small and can go from perfectly baked to dried out in a minute or two. Avoid it: Always preheat your oven and use an oven thermometer if possible to ensure 350°F is accurate. Set a timer a few minutes earlier than the recipe says (e.g., check at 14 minutes if the range is 15-18). Cupcakes are done when a toothpick has a few moist crumbs – if it comes out completely clean, they might be slightly overdone (they’ll continue to cook in the hot pan for a minute). Remember, every oven varies. If your cupcakes often turn out dry, try reducing bake time by 2 minutes or lowering oven temp to 340°F.
• Not Using Room Temperature Ingredients: If your butter, eggs, or dairy are too cold, they won’t incorporate properly. This can cause lumpy batter, uneven rise, or a curdled-looking mix. Cold butter doesn’t cream well, leading to less aeration. Avoid it: Plan ahead and bring ingredients to room te . In a pinch, you can warm eggs by placing them (in shell) in a bowl of warm water for 5-10 minutes, and soften butter in the microwave on low power in short bursts (or by cutting into small pieces to warm faster).
• Incorrect Measuring: Baking is a science, and little deviations can throw things off. Common mistakes include using too much flour (from scooping with the measuring cup), not leveling teaspoons of baking powder, or eyeballing liquid measures. Avoid it: Use measuring cups/spoons (or better yet, a kitchen scale). Level off dry ingredients with a straight edge. For liquids, check at eye level. Ensuring the right proportions will yield the texture you expect. Too much flour = dense cupcakes, too much liquid = may sink or be gummy, too much leavener = can cause a collapse (from rising too fast then falling).
• Frosting Fails (Curdling or Melting): A few things can go wrong here: If the butter or cream cheese in the frosting is too warm, the frosting can turn runny. If it’s too cold, you get lumps. Also, frosting a hot cupcake will melt your beautiful frosting right off. Avoid it: Use room temp but not melting butter/cream cheese for frosting (they should give slightly when pressed, not be oily). If frosting becomes too soft while mixing, pop it in the fridge for a few minutes, then rewhip. Always wait until cupcakes are completely cool to frost. If you’re transporting cupcakes on a hot day, keep them chilled and assemble or pipe at the venue if possible, to avoid sad melty frosting.
• Opening the Oven Door Too Often: It’s so hard to resist peeking, but every time you open the oven early, the temperature drops and you might cause your cupcakes to collapse, especially in the first 10 minutes of baking while they’re setting. Avoid it: Use the oven light if you want to check progress. Don’t open the door until you’re near the minimum bake time, and even then, open gently and just enough to slide your hand in with a toothpick. Sudden temperature changes are not a cupcake’s friend.
• Using Old Leavening Agents: Baking powder and baking soda can lose potency over time. If your cupcakes aren’t rising, your baking powder might be expired or your baking soda might be old. Avoid it: Check the expiration dates. You can test baking powder by stirring a bit into hot water – it should fizz immediately. Test baking soda by adding a drop of vinegar – it should bubble vigorously. If not, time to replace them. Fresh leaveners ensure your cupcakes rise fluffy.
• Ignoring Ingredient Order: Recipes often specify an order (cream butter and sugar, add eggs one at a time, alternate dry ingredients with milk, etc.). Adding everything together at once or in the wrong order can result in a flat or curdled batter. Avoid it: Follow the step sequence – it’s there for a reason. For example, creaming sugar with butter creates air pockets; adding sugar later won’t do that. Adding eggs slowly helps them emulsify; dumping them in can cause a cottage-cheese texture batter. Little details lead to big successes in baking.

By keeping these common mistakes in mind, you can troubleshoot issues before they happen. Baking should be enjoyable, so these tips are here to save you from any “uh-oh” moments. And remember, even if something isn’t perfect, frosted cupcakes are very forgiving – a swirl of frosting covers a multitude of sins (like that slightly sunken middle or a less-than-tall cupcake). In the end, it’s all delicious anyway! 😉

Storing Tips for the Recipe

Made a big batch of churro cupcakes (or have some leftovers)? Storing them properly will keep them fresh and delicious. Here’s how to store your cupcakes and even make parts of the recipe ahead:

• At Room Temperature (Short Term): If you plan to eat the cupcakes within 1-2 days and you used a buttercream frosting (no cream cheese), you can store them at room temp. Place the cupcakes in an airtight container, in a single layer. Keep them in a cool, dry place away from direct sunlight or heat. This keeps them soft and the frosting intact. Room temp storage for 1-2 days preserves the best texture – the fridge can dry out cupcakes. However, note for our recipe: we used cream cheese in the frosting, which is perishable. So if your frosting contains cream cheese (or whipped cream, etc.), it’s safest to refrigerate.
• Refrigeration (for Perishable Frosting or Longer Storage): **Cream cheese frosted cupcakes should be refrigerated if not eaten within a few hour . To refrigerate, again use an airtight container so they don’t absorb fridge odors or dry out. They will keep for about 3-4 days in the fridge. Before serving, let them sit out for 20-30 minutes to lose the chill – this makes a huge difference in taste and texture, as the butter in the cupcake and frosting softens up. If you have un-frosted cupcakes, you can wrap them tightly in plastic wrap and refrigerate; but honestly, refrigeration can dry cake out faster, so for un-frosted it’s better to keep at room temp or freeze if longer storage is needed.
• Freezing: Yes, you can freeze cupcakes! For unfrosted cupcakes, wrap each cooled cupcake individually in plastic wrap (this prevents freezer burn and avoids them sticking together). Then place the wrapped cupcakes in a freezer-safe zip-top bag or container. They can be frozen for 2-3 months with great resu . For frosted cupcakes, it’s a bit trickier but doable: place them in the freezer on a tray uncovered for about an hour to firm up the frosting, then wrap or container them (so the frosting doesn’t smoosh). When you’re ready to enjoy them, thaw un-frosted cupcakes at room temp for an hour or so. Frosted cupcakes can be thawed in the fridge overnight (still covered to avoid condensation), then brought to room temp. The frosting might not be exactly as perky as fresh, but it holds up pretty well, especially buttercream. Important: Do not microwave to thaw – that can make them soggy or melt the frosting.
• Make Ahead Components: You can easily make parts of this recipe ahead of time to streamline your baking day. For example, bake the cupcakes the night before and let them cool, then store them (unfrosted) overnight at room temp in an airtight container. Frost them the next day when you’re ready to serve – this actually can improve the flavor as the cinnamon has time to bloom in the cupcake. The frosting itself can also be made ahead: prepare the cinnamon cream cheese frosting and store it in the fridge in an airtight container for up to 2-3 days. When ready to use, let it soften a bit at room temp (about 20 minutes) and give it a quick re-whip with a mixer or vigorous stir to fluff it back up, then pipe or spread. This is super handy if you’re entertaining; you can do the work in stages.
• Storing with Toppings: If you garnished with things like churro pieces or cinnamon sticks, be aware that churros will soften over time from the moisture of the cupcake and frosting. It’s best to add crunchy garnishes (like churro bites) right before serving. If you’re storing leftovers that have churro toppings, just know the churro might not be as crisp later – though it will still taste good with that cinnamon flavor. Alternatively, you can remove the churro pieces, store them separately (or just eat them!), and add fresh ones next time.
• Transporting Cupcakes: To store or transport without messing up the frosting, use a cupcake carrier or place cupcakes back into the cupcake pan and cover with foil or plastic wrap tented (make sure it doesn’t smash the frosting). If the weather is warm, keep them in a cooler bag with a chill pack during transport to prevent the frosting from melting. Once at your destination, refrigerate if there’s going to be a long wait before serving.

Following these storage tips, your churro cupcakes will stay moist and flavorful. In fact, some folks swear cupcakes taste even better the next day because the flavors meld (the cinnamon may intensify a bit). Just be sure to bring them to the right temperature before serving – cold cupcakes = muted flavor, whereas room temp cupcakes = soft and fragrant.

If you somehow have leftover cupcakes after a few days (rare in our house!), you can repurpose them: crumble them up and layer into a trifle with whipped cream, or freeze the crumbles to use as a topping for ice cream later. But we doubt you’ll have many leftovers – these tend to vanish fast!

Churro cupcakes are a delightful mash-up of a beloved fried treat and a classic cupcake – and as we’ve shown, you can easily make them at home in five simple steps. From the cinnamon-infused batter to the creamy cinnamon frosting, every bite is full of “¡delicioso!” flavor. In this guide, we walked through an intriguing idea (who knew churros could be cupcakes?), gathered data-driven tips, and even explored healthier tweaks and fun serving ideas. Now it’s your turn: preheat that oven and give this churro cupcakes recipe a try! We promise the results are worth it.

Ready to bake? We’d love to hear how your churro cupcakes turn out. Drop a comment below with your experience – did you make any creative changes or serve them in a unique way? Have questions? Ask away in the comments and join our community of home bakers. And if you enjoyed this recipe, don’t forget to subscribe to our blog for more scrumptious, step-by-step recipes and baking tips. Happy baking, and enjoy your cinnamon-kissed cupcakes! 🎉

FAQs

Q: Can I make these churro cupcakes gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with a good 1:1 gluten-free flour blend (one that contains xanthan gum for structure). Follow the recipe as is with that swap. The cupcakes should turn out just as tasty – soft, cinnamon-y, and moist. Just be careful not to overmix the batter (gluten-free flours can get gummy if overworked). Many readers have reported great success making cupcakes gluten-free with blends like Bob’s Red Mill or King Arthur’s measure-for-measure flour. Also, ensure any other ingredients (like baking powder or vanilla) are certified GF if needed. Enjoy your gluten-free churro cupcakes!

Q: How can I make these cupcakes vegan?
A: You can turn this recipe vegan with a few swaps. Use flax eggs in place of regular eggs (mix 2 Tbsp ground flaxseed with 6 Tbsp water, let it sit 5 minutes to gel). Swap the dairy butter for plant-based vegan butter (or even use 1/2 cup vegetable oil in the batter, as some vegan recipes do). Use a non-dairy milk (almond, soy, oat) and a plant-based yogurt or sour cream alternative instead of dairy sour cream. For the frosting, use vegan cream cheese and vegan butter – whip them with powdered sugar and cinnamon just like in the recipe. The acid (sour cream) in the batter can be mimicked by adding 1 teaspoon of vinegar, which will react with the baking soda to help the cupcakes . The texture of vegan cupcakes is often slightly denser, but in this case they should still be fluffy and delicious. And the flavor will be almost identical – all that cinnamon and vanilla is plant-based by nature!

Q: Do I need a piping bag and tip to frost these?
A: Not necessarily. While a piping bag fitted with a star tip (like the Wilton 1M) will give you that beautiful swirled frosting look, you can absolutely frost these with just a spatula or even a zip-top bag. If using a zip-top bag, fill it with frosting and snip a corner off to pipe a swirl. It won’t have the ridges of a star tip, but it still creates a nice even mound of frosting. Alternatively, use the back of a spoon or a butter knife to spread the frosting in a spiral on top of the cupcake – old-school bakery style. Another trick: dip the back of a spoon in hot water, dry it, and use it to make a swoop in the frosting for a professional-looking finish. So, piping tools are fun (and we do recommend the investment if you bake often), but they’re not a deal-breaker. Your churro cupcakes will taste just as good with a rustic application of frosting! If you do use a star tip, you’ll get that “churro-like” appearance with minimal effort – it’s a nice touch, especially if you’re serving these for an event.

Q: My cupcakes turned out a bit dense/dry – what went wrong?
A: Sorry to hear that! Dry or dense cupcakes are usually a result of one of a few common issues: overmixing the batter, too much flour, or overbaking. Next time, try the following: (1) When mixing in the flour, stir just until the ingredients are combined – do not keep beating the batter longer than neces . (2) Make sure you’re measuring the flour correctly (use the spoon-and-level method or weigh it). Too much flour will definitely dry out the cupcakes. (3) Check your oven temperature and bake time. Ovens can run hot, so even if you baked for 15 minutes, your oven might effectively be baking them faster. Consider checking earlier, or use an oven thermometer to calibrate. The cupcakes are done when a few moist crumbs cling to a toothpick – if the pick is bone dry, they might have baked a tad too long. Also, did you make any ingredient substitutions? Using all whole wheat flour or less sugar can sometimes make cupcakes tougher/drier. If so, try adjusting the wet ingredients (maybe a tablespoon more milk or using half AP flour) in the next batch. Lastly, be sure ingredients like butter and eggs were room temp to create a proper emulsion in the batter. Don’t be discouraged – even pros sometimes get a dry batch. With a few tweaks, you’ll achieve that soft, tender crumb. And remember, a generous swirl of frosting can rescue a slightly dry cupcake by adding moisture back!

Q: Can I fill these cupcakes or add extra flavors?
A: Definitely! These churro cupcakes are a fantastic base for creative additions. If you want to fill them, you can cut out a small cone from the top of each cooled cupcake (using a paring knife or a cupcake corer). Then spoon in a filling of your choice – some favorites that pair well with churro flavors are dulce de leche, caramel sauce, or even a spoon of chocolate ganache or pudding. After filling, replace the top part of the cupcake (trim the extra cake on the “lid” and place it back on) and frost as usual. When you bite in, you’ll get an extra surprise of gooey goodness in the center! You could also try an apple pie filling (small diced cinnamon apples) for a churro-apple combo. As for extra flavors in the batter, you could add a pinch of nutmeg or a little orange zest to complement the cinnamon. A tablespoon of cocoa powder could make them lightly chocolate-cinnamon (like a Mexican chocolate spin). Even mixing a bit of instant coffee into the batter can deepen the flavor (like a mocha churro effect). Just be careful not to add too much liquid if you add something like espresso – keep dry to wet ratios roughly the same. Another idea: top the frosted cupcakes with a light drizzle of melted white chocolate that’s been mixed with a pinch of cinnamon – it’ll harden into a little shell for texture. The recipe is quite versatile, so feel free to get creative and make it your own!

Q: How should I store the cupcakes, and can I make them ahead?
A: This is a frequently asked question, and we covered it in detail in the “Storing Tips” section above. In summary: if it’s just overnight or a day, you can bake the cupcakes ahead and store them (unfrosted) in an airtight container at room temp, then frost the day of serving. If they are frosted with our cream cheese frosting and you need to store them, keep them in the refrigerator in a covered container for up to 3 . They’ll stay safe and tasty. Let them come to room temp before serving for best flavor. Yes, you can make the entire frosted cupcakes a day in advance – many bakeries do this. Just refrigerate them and bring to temp as noted. For longer storage, freezing is the way to go: cupcakes freeze very well (unfrosted is easiest, but frosted can be frozen. Thaw at room temp or in the fridge. One tip if making ahead: you might want to hold off on any garnish like the mini churro on top until serving time, because as noted, it can soften. But the cupcakes themselves actually get even more moist by the next day in an airtight container. So feel confident baking ahead for an event!

Happy baking, and enjoy your churro cupcakes! If you have any more questions, feel free to ask in the comments. We’re here to help you bake with confiden