Easy Churro Recipe

There’s something inherently magical about churros, the Spanish treat that has captured dessert lovers worldwide. If you’ve ever been to a fair or a theme park, the aroma of freshly fried dough dusted with cinnamon-sugar is hard to resist. This easy churro recipe brings that delightful experience right into your home. In just a few simple steps, you can create crispy, golden churros that are perfect for any occasion.

I remember the first time I made these with my grandmother in her warm kitchen. It was a chilly afternoon, and the coziness of kneading the dough with her guidance was unforgettable. Each churro we made turned out a little differently, and that was perfectly okay because it was all about sharing the laughter and the sweet, crispy treats once they were done.

Why You’ll Love This Recipe

There are several reasons why this churro recipe will become a favorite in your kitchen. First, the ingredients are readily available, making it an accessible recipe for bakers of all skill levels. Secondly, the preparation is simple, requiring no special equipment beyond a piping bag. Finally, these churros can be paired with various dipping sauces, adding a customizable touch to fit any taste preference.

Ingredients Notes

The ingredients for this recipe are few but mighty. You will need all-purpose flour, which provides the perfect structure for the churros. Make sure to properly measure it to achieve the right consistency. Cinnamon, a key flavor component, should be fresh for maximum impact. Consider investing in quality cinnamon; the difference is noticeable. If you wish to make the recipe vegan, simply substitute butter with a plant-based alternative.

Recipe Steps

Step 1

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat, then remove from the heat.

Step 2

Add the flour all at once, then stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Step 3

Transfer the dough to a piping bag fitted with a large star-tip nozzle. Allow it to cool slightly before proceeding.

Step 4

Heat about 2 inches of oil in a large pot to 350°F (175°C). Pipe strips of dough into the hot oil, cutting with scissors when they reach your desired length.

Step 5

Fry churros in batches until they are golden brown and crispy, about 2 minutes per side. Drain on paper towels and immediately roll in cinnamon-sugar.

Storage Options

Churros are best enjoyed fresh but can be stored for later enjoyment. Keep them in an airtight container at room temperature for up to two days. For longer storage, freeze them in a freezer-safe bag. To reheat, bake at 350°F (175°C) until warmed through, about 5-7 minutes.

Variations & Substitutions

For a chocolatey twist, add cocoa powder to the dough for chocolate churros. If you follow a gluten-free diet, use a 1:1 gluten-free baking mix. To switch up the flavors, try sprinkling nutmeg or cardamom along with the cinnamon-sugar mixture.

Serving Suggestions

Churros make an excellent party treat or a sweet finishing touch to a barbecue. Serve them with a variety of dips, like chocolate ganache, berry coulis, or a simple vanilla glaze. They’re also a fantastic option for holiday breakfasts alongside coffee or hot chocolate.

Frequently Asked Questions

Can I make churros without a piping bag? Yes, you can use a zip-top bag as an alternative. Simply cut a corner to the desired size and pipe the dough into the oil.

Why are my churros raw inside? Churros may be undercooked if the oil temperature is too high, causing the outside to brown too quickly. Make sure the oil is at a consistent 350°F (175°C) and fry until golden and cooked through.

How can I keep my churros crispy? To maintain a crispy texture, store them in an airtight container with a paper towel to absorb any moisture. Re-crisp in the oven at 350°F (175°C) before serving if needed.

Easy Churro Recipe

These Churro Cupcakes are soft, cinnamon-spiced vanilla cakes topped with a rich, tangy cream cheese frosting laced with cinnamon and finished with a sprinkle of cinnamon sugar. They’re inspired by the flavor and texture of classic churros—sweet, warm, and perfect for dessert tables or celebrations.

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Course: Dessert

Kitchen: American, Mexican-Inspired

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 cupcakes

Calories: 120kcal

Ingredients

 

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• ▢ For the Cupcakes:
• ▢ 1 ½ cups 0.75 lbs all-purpose flour
• ▢ **1 ½ teaspoons baking powder
• ▢ **½ teaspoon salt
• ▢ **1 teaspoon ground cinnamon
• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, softened
• ▢ ¾ cup 0.38 lbs granulated sugar
• ▢ 2 large eggs
• ▢ **1 teaspoon vanilla extract
• ▢ ½ cup 0.25 lbs whole milk
• ▢ ¼ cup 0.13 lbs sour cream
• ▢ For the Cinnamon Cream Cheese Frosting:
• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, softened
• ▢ 8 oz 0.5 lbs cream cheese, softened
• ▢ 3 cups 1.5 lbs powdered sugar
• ▢ **1 teaspoon ground cinnamon
• ▢ **1 teaspoon vanilla extract
• ▢ Pinch of salt
• ▢ For Topping:
• ▢ 2 tablespoons granulated sugar + ½ teaspoon ground cinnamon mixed together for sprinkling
• ▢ Optional: mini churros or cinnamon sticks for garnish

Instructions

Preparation Steps

• In a saucepan over medium heat, combine water, sugar, and vanilla. Bring to a boil.
• Remove from heat and stir in flour until the mixture forms a ball.
• Stir in eggs until smooth. Load mixture into a piping bag fitted with a star tip.
• Heat oil in a deep skillet or pot and pipe churros directly into hot oil.
• Fry churros until golden brown. Remove and immediately roll in sugar.
• Make the Cupcakes:
• Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
• In a mixing bowl, whisk together flour, baking powder, salt, and cinnamon.
• In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
• Add eggs one at a time, then stir in vanilla.
• Mix in the flour mixture in 2 additions, alternating with the milk and sour cream, beginning and ending with dry ingredients. Mix until just combined.
• Divide the batter evenly into the cupcake liners, filling about ¾ full.
• Bake for 18–20 minutes, or until a toothpick comes out clean.
• Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Make the Frosting:
• In a bowl, beat softened butter and cream cheese until smooth.
• Add powdered sugar gradually, then mix in cinnamon, vanilla, and salt.
• Beat until fluffy and smooth, about 2–3 minutes.
• Frost and Garnish:
• Pipe or spread the cinnamon cream cheese frosting onto cooled cupcakes.
• Sprinkle the cinnamon sugar mixture on top of each.
• Add optional mini churros or cinnamon sticks for a fun presentation.

Notes

For an extra twist, roll churros in cinnamon sugar instead of plain sugar.