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Churro Cupcakes with Cream Cheese Frosting

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
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

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.