Churro Cupcakes with Cream Cheese Frosting

These churro cupcakes with cream cheese frosting are basically a funnel cake and a cupcake had a cinnamon–sugary baby, and I am not apologizing. They’re soft, a little chewy on the edges where the sugar caramelizes, and the tangy cream cheese frosting cuts through the sweetness so you don’t leave the kitchen sticky and regretful. If you like cinnamon, texture, and frosting you can eat with your fingers, you’ll understand why I make these on repeat.

My tiny household believes every weekend should include one baked thing and at some point this became the thing. My husband will literally patrol the living room during cooling just to nab the odd cupcake when my back is turned; our kid calls them “cinnamon donuts” and refuses to accept the word cupcake. Once I tried piping the frosting into wavy churro-like ridges to be cute and the kid declared them “too fancy” — so now I half-skim the top with frosting and sprinkle sugar like I don’t care. It’s become our Sunday ritual: coffee, a wild playlist, and too many cupcakes.

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I’ll admit — I once burned a batch because I walked into The Internet for three minutes and came back to a house that smelled like regret. Learning when to sprinkle the cinnamon sugar made a huge difference: do it too early and it sort of melts into the top; do it too late and it doesn’t stick. Also, piping frosting to look like a churro is adorable in theory; in practice my piping skills are questionable but my family ate them anyway. I’ve swapped half the butter for oil in emergencies and it worked okay, but butter gives that better edge and flavor. The cream cheese frosting is finicky if it’s warm, so letting the cupcakes cool properly is not optional unless you enjoy a frosting slide show.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and fresh baking powder/soda — stale leaveners = sad flat cupcakes. Granulated sugar is for the batter, and a separate cinnamon-sugar mix for dusting is easiest.
– Fats & Oils: Unsalted butter gives the best flavor and browning; if you buy salted butter, skip adding extra salt elsewhere. A bit of neutral oil can help keep cupcakes tender.
– Dairy: Full-fat cream cheese makes the smoothest, tangiest frosting; avoid low-fat versions if you want silky texture. Let it come to room temp before mixing.
– Eggs: Large eggs at room temp mix more evenly into batter and give a better rise — no need to overthink the carton.
– Spices: Use good ground cinnamon (and a pinch of nutmeg if you like). If your cinnamon smells faint, buy a new jar — spice freshness matters here.
– Flavor Boosts: Pure vanilla extract and a pinch of salt lift the whole thing; skip the fake vanilla if you can.

Prep Ahead Ideas

– Bake the cupcakes a day ahead and store unfrosted in an airtight container; frost right before serving so they look fresh.
– Make the cream cheese frosting the day before and keep it chilled; bring it to room temp and whip again briefly before using.
– Mix your cinnamon-sugar topping into a jar and stash it in the pantry so you can sprinkle on hot cupcakes without fuss.
– Freeze unfrosted cupcakes in a single layer on a tray, then transfer to a bag; thaw and frost when you need them.

✔Time-Saving Tricks

– Use a hand mixer or stand mixer to speed up batter and frosting—less arm work, more snack time.
– Swap homemade cinnamon-sugar for a good store-bought mix in a pinch (I judge you a little, but I’ve done it).
– Pipe frosting with a zip-top bag and snipped corner if you don’t own a piping set—cleaner and faster.
– Don’t rush cooling: a quick cool on a rack then a short rest keeps frosting from sliding off.

✔Common Mistakes

– Overmixing the batter makes dense cupcakes; mix just until combined. I once thought “more mixing, more air” and learned the hard way.
– Frosting on warm cupcakes? Big nope—frosting will melt and slide; cool completely. I’ve rescued melted frosting by chilling the cupcakes briefly, then re-frosting.
– Sprinkling sugar too early can melt it into the top; wait until cupcakes are out of the oven but still slightly warm, or dust after frosting for extra crunch.
– Using cold cream cheese creates lumps; always soften it first.

What to Serve It With

– Strong coffee or espresso — the bitterness plays nicely with the sugar and cream cheese.
– Mexican hot chocolate for a cozy, cinnamon-forward combo.
– A scoop of vanilla ice cream if you want to go decadent.
– Fresh fruit salad to add brightness and cut the sweetness.

✔Tips & Mistakes

– Rotate pans halfway if your oven has hot spots.
– Salt is not the enemy—tiny pinch in the batter highlights flavors.
– If the center is undercooked, tent loosely with foil and give it a few more minutes; if overcooked, toast and serve with soft frosting.
– Want crunch? Sprinkle sugar after frosting and torch lightly (careful!) or broil for a second.

✔Storage Tips

Store frosted cupcakes in a single layer in an airtight container in the fridge — cream cheese frosting needs cold. They’re perfectly fine cold for a grab-and-go breakfast if you’re the kind of person who eats cupcakes for breakfast (me). Unfrosted cupcakes freeze well; thaw then frost. If you refrigerate, bring to room temp before serving so the flavors bloom.

✔Variations and Substitutions

– Swap half the flour for whole wheat for nuttier flavor, but expect denser texture.
– Use brown butter for a nuttier top note if you’re feeling fancy and impatiently proud.
– Try a mascarpone frosting for a milder tang or add a little maple for autumn vibes.
– Toss chopped toasted pecans on top for crunch, or mix a pinch of cayenne into the cinnamon sugar for a sneaky heat.

Frequently Asked Questions

Churro Cupcakes with Cream Cheese Frosting

Soft cinnamon-swirled cupcakes are brushed with butter, dusted in cinnamon sugar, and crowned with tangy cream cheese frosting. Every bite tastes like a fair‑style churro in cupcake form.

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Prep Time: 25 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 43 minutes minutes

Servings: 12

Ingredients

 

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Cupcake Batter

• ▢ 1.75 cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 2 tsp ground cinnamon
• ▢ 1.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.5 cup unsalted butter, softened room temperature
• ▢ 0.25 cup neutral oil such as canola or vegetable
• ▢ 2 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 0.75 cup whole milk room temperature
• ▢ 0.25 cup sour cream

Cinnamon Sugar Finish

• ▢ 0.25 cup granulated sugar
• ▢ 1 tsp ground cinnamon
• ▢ 2 tbsp unsalted butter, melted for brushing warm cupcakes

Cream Cheese Frosting

• ▢ 8 oz cream cheese, softened brick-style
• ▢ 0.5 cup unsalted butter, softened
• ▢ 2.5 cup powdered sugar sift if lumpy
• ▢ 1.5 tsp vanilla extract
• ▢ 0.5 tsp ground cinnamon optional, for a churro twist
• ▢ 0.125 tsp fine salt
• ▢ 1.5 tbsp heavy cream add to desired frosting consistency

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
• Stir 1/4 cup sugar with 1 tsp cinnamon in a small bowl; set aside for topping.
• Whisk flour, 2 tsp cinnamon, baking powder, baking soda, and salt in a bowl.
• Beat softened butter, oil, and granulated sugar on medium speed until pale and fluffy, about 2 minutes.
• Mix in eggs one at a time, then beat in vanilla until smooth.
• Combine milk and sour cream. Add dry ingredients to the bowl in two additions, alternating with the milk mixture. Mix just until combined.
• Divide batter evenly among liners, filling each about 3/4 full.
• Bake 17–19 minutes, until a toothpick comes out clean. Let cupcakes rest 5 minutes in the pan.
• Brush warm tops lightly with melted butter, then sprinkle with the cinnamon sugar. Cool completely on a rack.
• For frosting, beat cream cheese and butter until creamy, 1–2 minutes.
• Add powdered sugar, cinnamon, and salt. Beat on low, then add vanilla and cream; whip until fluffy.
• Pipe or spread frosting onto cooled cupcakes. Dust with a pinch of extra cinnamon sugar if desired.

Notes

Try swapping half the vanilla in the frosting with a splash of maple or adding a caramel drizzle before serving. Store cupcakes covered in the refrigerator for up to 3 days; bring to room temperature before enjoying.

This recipe is an original creation inspired by classic Churro Cupcakes with Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.