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Churro Cupcakes

Delicious Churro Cupcakes combine the crispy, sugary exterior of a churro with the soft, moist texture of a cupcake, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Spanish
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
Toppings
  • 1/2 cup cinnamon sugar for topping
  • Chocolate sauce optional for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (or 180°C) and line a cupcake tray with cupcake liners.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs and milk, and mix until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; be cautious not to over-mix.
  6. Using a spoon or a batter scoop, fill each cupcake liner about two-thirds full with the batter.
Baking
  1. Place your tray in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack.
  3. Once cool, roll each cupcake in cinnamon sugar for that signature churro finish. Drizzle with chocolate sauce if desired!

Notes

For added flavor, experiment with nutmeg or vanilla extract. You can fill the cupcakes with chocolate, caramel, or whipped cream for a delightful surprise. Store in an airtight container at room temperature for up to three days or freeze for up to a month.