Churro Cupcakes
Fluffy, perfectly spiced cupcakes topped with cinnamon spice buttercream and a generous sprinkle of cinnamon sugar for that classic churro crunch.
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Who’s been listening to The Tortured Poet’s Department on repeat?? I’ve been on a major TSwift kick lately, since Sirius XM dedicated channel 13 to be “Taylor’s Version” for the month in preparation for the release. So many throwbacks, and now all the TTPD songs.
It makes me want to sit sipping coffee on a rainy day, writing poetry for the first time in…gosh, years.
If only I didn’t have two young kids and 100+ students to keep teaching for…20 more school days! Maybe one day I’ll sit and write, weaving words to explore the universe of emotions that make up our lives, just like Taylor.
For now, baking will be my poetry. ;)
Why this recipe works
The cake part is just so fluffy with plenty of warm cinnamon flavor and just a hint of crunch from the cinnamon sugar coating on top. There’s plenty of brown sugar, giving it a warm, slightly caramelized taste. Plus, something about brown sugar in cakes makes them so tender and moist. While I respect that many people despise that word, there’s just no other way to describe these cupcakes! Alternate suggestions are welcome so I can properly describe the opposite-of-dry factor in future cakes.
The frosting just adds to the amazingness, as it’s warm and cinnamon-y and creamy-yet-crunchy thanks to the cinnamon sugar coating. You just can’t have churros without some cinnamon sugar falling all over the place!
Key ingredients
Flour. I’ve used both all-purpose and cake flour for these. Both are fine, but cake flour does make a softer, more tender and crumbly cupcake.
Baking powder. Be sure yours hasn’t been open longer than 6 months, as it loses its potency after about that long, regardless of the stated expiration date.
Ground cinnamon. Use a high quality cinnamon to ensure a brighter flavor.
Salt. Sea salt is ideal.
Butter. European butter is best for this recipe, as it has less water.
Sugar/brown sugar. Using both adds a bit more flavor and moisture while still helping it rise properly.
Eggs. Use fresh, large, room temperature eggs.
Oil. Just a tiny bit of oil (avocado, grape seed, or canola) helps keep this cake moist.
Vanilla. Use pure extract, not imitation.
Whole milk. I’ve heard soy milk works well, too. I don’t recommend nonfat, as it will make a drier cake.
Cinnamon spice buttercream. Simple and full of flavor. You could also sub vanilla bean or plain vanilla buttercream, brown sugar spice buttercream, or one of my favorites: browned butter buttercream!
How to make churro cupcakes
1. Sift and whisk flour, baking powder, cinnamon and salt.
2. Beat butter and sugars until light and fluffy. 2-3 minutes minimum on medium high. I usually beat it for about 5 minutes, because we use organic sugar that tends to take longer to break down.
3. Beat in eggs, one at a time. Beat on medium 30-60 seconds after each addition.
4. Beat in oil and vanilla. Beat on medium 30 seconds.
5. Alternate adding flour and milk on low. Beat on low until mostly combined, with some flour still unmixed—the next step will take care of that.
6. Bake. These bake quickly, in about 15 minutes, so watch carefully!
7. Make the buttercream. You can also make this ahead of time and refrigerate it for up to 2 weeks or freeze it 1-2 months. Just let it come to room temperature then stir well.
8. Frost cupcakes. I like to use a 1M piping tip to make simple rosettes, because it’s fancy but also easier than any other style of frosting a cupcake.
9. Top with cinnamon sugar. This is entirely optional but definitely adds a fun texture that mimics the real deal.
Enjoy!
Tips and FAQ’s for this recipe
Can I use a different frosting?
Yes! I chose a spiced buttercream to match the warm spices in the cupcakes, but you could use just about any frosting. Some good options are:
Brown Sugar Spice Buttercream, another fall-ish frosting with a great flavor and texture
Vanilla Bean Buttercream, for a nice earthy flavor without the nuttiness of browned butter
Whipped Sea Salt Vanilla Bean Buttercream, for that earthy flavor but with a pop of sea salt and a super fluffy texture
Coffee Buttercream, for a fun eggnog latte flavor!
Salted Caramel Buttercream, for a sweet contrast
Chocolate Buttercream, unorthodox, but still an interesting idea!
Can I make these ahead of time?
Yes! Depending on my schedule, I almost always make the frosting at least a few days ahead, whipping it quickly with a hand mixer before using. The cupcakes can be made 1-2 days ahead, if kept well-sealed. I recommend frosting them as close to when you’ll serve them as possible, so the frosting doesn’t cause the cupcake to turn soggy. I don’t recommend freezing cupcakes, as they tend to dry out faster than cake layers.
Use room temperature ingredients
I cannot stress enough how important it is to make sure everything is room temperature. In the coldest months I leave my butter, eggs, and dairy out 1-2 hours, whereas in the summer I can get away with 30 minutes. Plan ahead so your cake will rise properly and have the right crumb (which is created partly by the ingredients coming together correctly).
Sift your dry ingredients
This is one of my top baking tips. It’s important to sift the dry ingredients so you get a light, fluffy cake crumb. I’ve tried it both ways and trust me, sifting makes a difference.
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
Don’t over mix the batter
I know this is the most frustrating tip ever. Like, how would you know??? I try to give you a time or stopping point so you know if you’re mixing too long. In this batter, it’s about how blended it looks. The butter and sugar is hard to over mix (although beyond 3 minutes is more than you need). After that, you’re looking for fully combined, fluffy batter when adding the eggs. Once it’s smooth (scraping the bowl might be necessary), you’re good. Once you add the flour, it actually smooths out, while adding the milk creates a slightly curdled look. This is where you can just ignore the texture and just mix until combined. When you do the next addition of flour, it’ll smooth it back out, as will scraping the bowl and mixing on high for a few seconds at the end. That’s the key—mix just a few seconds then see how smooth it is.
My tools
Here are my must-have tools I use for making these cupcakes. Affiliate links provided.
Mesh sieve (because sifting is KEY for a fluffy cake)
All-rubber spatula (this makes scraping the bowl easier so the batter and frosting doesn’t get all over a wooden handle!)
Cupcake pans (I’ve used many over the years and these are the most consistently successful.)
Reusable silicone piping bags (These are super easy to clean—just turn inside out, wear like a mitten, and wash! I stand mine like a cone hat on my tea kettle to dry.)
Churro Cupcakes
- prep time: 15-20 minutes (includes frosting)
- bake time: 15-18 minutes
- total time: 38 minutes (plus cooling time)
servings: 24
Ingredients:
- 2 cups plus 2 tablespoons (289g) all-purpose flour, sifted
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) ground sea salt (kosher salt)
- 2 teaspoons (5g) ground cinnamon (can reduce if you only want a hint)
- ¾ cup (1 ½ sticks or 6 ounces) unsalted European style butter, room temperature
- 1 cup (213g) packed light brown sugar (can sub dark, but it will make the cake denser)
- ½ cup (100g) granulated white sugar
- 3 large eggs, room temperature
- 1 tablespoon (13g) pure vanilla extract
- 2 tablespoons (30g) avocado, grape seed, or vegetable oil
- 1 cup (236ml) whole milk, room temperature
- one batch cinnamon spice buttercream (see above post for other great frosting options)
- ¼ cup (50g) granulated sugar and 1 teaspoon (4g) cinnamon, for topping
Instructions:
- Preheat oven to 325F/165C. Line two cupcake pans with cupcake liners.
- Using a large fine mesh sieve, sift and whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl using a hand mixer), beat the butter on high for about 30 seconds, until smooth. Add the brown sugar and white sugar and beat on high until light and fluffy, about 2-3 minutes. Scrape the bowl halfway through.
- Add the eggs, one at a time, beating on medium until well-combined and scraping the bowl between each addition. Add the vanilla and oil and beat on medium again until fully combined. If needed, beat on high for a few seconds just until smooth (room temperature ingredients help it come together more easily).
- Add ½ of the flour mixture and mix on low just until combined. Then, add the milk and beat on low just until combined. Don’t worry if it looks a little separated. Add the remaining flour, mixing just until barely combined. After it’s all added, scrape the bowl then turn the mixer to medium for 1-2 seconds to help smooth it out. Don’t mix it too long. It doesn’t have to be silky smooth, just not separated or curdled looking (it’s not curdled, it’s just that this type of batter sometimes has that separated look).
- Divide evenly between your cupcake pans, filling each liner between ⅔ and ¾ full. Bake for 15-18 minutes, until a toothpick inserted in the middle comes out clean. Check early, though, as ovens and climate can drastically alter bake time. Cool in the pans for at least 5-10 minutes then remove to a cooling rack until completely cool.
- Frost as desired once the cupcakes are fully cooled (I used a 1M piping tip).
- Mix together the ¼ cup sugar and 1 teaspoon cinnamon. Sprinkle a bit on top of each frosted cupcake.
Enjoy!
Cupcakes will last, on the counter, for 3-5 days.
