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Churro Cupcakes with Cream Cheese Frosting Recipe

These churro cupcakes are even more irresistible when topped with a rich and tangy cream cheese frosting. The combination of soft cinnamon-sugar cupcakes with the creamy, slightly tangy frosting brings the perfect balance of flavors. This added layer of cream cheese frosting will elevate the churro experience, making these cupcakes a deliciously decadent treat.
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Equipment

  • Cupcake liners
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Cooling rack
  • Piping bag (for frosting)
  • Small bowl for cinnamon sugar
  • Small saucepan for glaze

Ingredients
  

  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Glaze Optional:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Make the Cinnamon-Sugar Coating:
  • In a small bowl, combine the granulated sugar and ground cinnamon.
  • Once the cupcakes have cooled, brush each cupcake lightly with melted butter and dip the tops into the cinnamon-sugar mixture to coat them.
  • Make the Cream Cheese Frosting:
  • In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
  • Gradually add in the powdered sugar, 1/2 cup at a time, mixing well after each addition.
  • Add the vanilla extract and a pinch of salt, and beat until the frosting is smooth and creamy.
  • Transfer the frosting to a piping bag and pipe it onto each cupcake in a swirl or your desired design.
  • Optional Glaze (for extra sweetness):
  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle the glaze over the top of each frosted cupcake for an added layer of sweetness.