My kids had friends over for a taco dinner the other night, and we “needed” a special dessert. These churro cupcakes were perfect for our theme!
This recipe was adapted from Lady Behind the Curtain, via Sweet Carolines Cooking. I loved the cinnamon-sugar topping underneath the cinnamon cream cheese frosting. Although we did debate whether or not these cupcakes were more “churro” or “snickerdoodle,” we all agreed they were tasty. 🙂
I’m sharing this party food at Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!
Yield: Makes 24 cupcakes
For the Cupcake Batter:
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 T baking powder
- ½ tsp coarse salt
- 1½ T ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¾ cups granulated sugar
- 4 large eggs, at room temperature
- 2½ tsp vanilla extract
- 1¼ cups milk (I used 1 percent)
For the Cinnamon-Sugar Topping:
- 4 T unsalted butter, melted
- ½ cup sugar
- 1½ tsp ground cinnamon
For the Cinnamon Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter, at room temperature
- 8 oz. (1 brick) cream cheese, at room temperature
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- 3 cups confectioners’ sugar
- 1 tsp milk, if needed to thin consistency
- Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
- In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
- Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
- Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
- Fill each cupcake liner three-quarters full. Bake 17-20 minutes in a convection oven (longer in a standard oven), or until cupcakes bounce back at the touch of a finger and/or a toothpick inserted in the center comes out clean.
- Remove cupcakes from oven and place cupcakes on wire racks to cool.
- Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
- In another small bowl, combine the sugar and cinnamon.
- When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
- Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
- Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
- Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
- Refrigerate until ready to serve.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Chocolate & Butterscotch Chip Ice Cream Sandwiches
- Biscoff Crunch & Swirl Vanilla Bean Ice Cream
- Fudge Pops
Four Years Ago:
Churro or snickerdoodle, I don’t care; they look delicious Josette 😀
You need to make these, Jess! 🙂
Wow! I need one or two right now.
Indeed, you do! 😉
Oh my – these sure look good. What a great combination Josette – three layers of pure decadence! Love the addition of the cinnamon sugar under the frosting 🙂
LAYERS of decadence for sure! Thanks, Judi.
Thank you so much. ❤ Worth it, right?
Yum! The cupcakes look fabulous!
Thank you! I love an occasion to make cupcakes. 🙂
Oh yum! I love the flavor of churros but not always the overly crunchy texture. I bet it would be amazing to have the flavor in fluffy cupcake form! Thanks for sharing these on FF, I’ll have to give them a try!
It’s true! These cupcakes are an upgrade to a classic churro. 🙂 Please let me know when you try them!
Yum! Just can’t get enough cinnamon this time of year!
Thank you! Yes, I love cinnamon too. Especially with apples. 🙂
I would like either churro or snicker doodle!
I’m on your team. 😉 Thank you!
I love churro and snickerdoodle! These cupcakes look amazing Josette! Thank you for sharing with FF!
We love it all too. 🙂 Thanks, Julie.
Sounds yummy. I will try this
Dad will love them for sure. I know he is a BIG churro fan! 🙂
These look delicious!! Thanks for sharing them on Fiesta Friday! 🙂
Thank you! & Thank you for hosting FF this week too. 🙂
These look fantastic!
They were really decadent. A serious treat! Thank you. 🙂
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These look delicious, my daughter wants to make them right away!
Be a good mama and make them this weekend! 😉
WOW! I absolutely love the flavor combination of these cupcakes! and they look ADORABLE too boot!
Nice to “meet” your blog and you today! (I know this is a several months old post, but it caught my attention)
Thank you so much. 🙂 Nice to “meet” your blog today too!
I don’t bake but I would so purchase one of these delicious looking cupcakes 😉
I think you should start baking! 😉
Reblogged this on Singing about Cooking and commented:
LOVE ❤ these! My nieces adore churros, and I love making a simple but special treat for the families I cook for each week. These will be perfect for fajita night coming up soon!
Perfect for a fajita night! They are a crowd-pleaser for sure. Enjoy & thanks for sharing my post. 🙂
Just finished making these and really had to fight myself to get the icing on the cupcakes instead of eating it all. The combo of buttercream and cream cheese icing is divine. And I love that it makes 2 dozen: 1 dozen to keep for my family and 2 half dozens to give away to friends.
Yay! So happy that you made them and enjoyed them like we did. I gave half away as well- our friends were thrilled!
LOVE this flavor combo!
Thank you! Me too. 🙂 🙂
My god those look good. I’m going to attempt to make this in a sheet pan as an actual cake, not cupcakes, because I don’t want to be slowed down by cupcake wrappers during the inevitable feasting that will happen once it’s done.
Nice plan! Please LMK how it works out.
Do we know if the sheet pan worked?? 🙂 I’m thinking of making these for tomorrow and I don’t know if I’ll have enough time to frost individual cupcakes!!
I don’t know!! I’ve only made the cupcake version.
Hi! I made these for a book club pool/taco bar party a couple of weeks ago! LOVE the recipe and the cupcakes! I’ll be showing the recipe on PlentySweetLife.wordpress.com on Friday, August 11! I’d love it if you’d take a peek! Thanks for sharing this delicious recipe!
I’ll check out your post for sure! SO happy that they were a success and that you enjoyed them too. 🙂 🙂
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Yum!! These look delish!
Thank you! 🙂
Oh, I’ll have to try these! I love churros – and cupcakes 🙂
You must! 🙂
Love this collection of cookies–they all sound yummy!
Thank you so much, Nancy. Happy New Year!
Awesome, I’m gonna have to try these
These are a family favorite now! 🙂
I’m a lifestyle blogger, and my upcoming post for 5/4/19 is titled, “How to Host a Taco Party.” Part of my post will discuss taco party dessert recipes. I tried your cupcake recipe and it is delicious! I would love to link to this blog post in my upcoming post, with your permission. I would also repost on Instagram and Pinterest within the week following the post. Let me know if you are interested!
Sure! Thank you 🙂
How many cupcakes does this one recipe make?
Can I half this recipe? If not, will it be ok if I can only bake 12 at a time? Will it affect the second batch of they sit out too long?
I half cupcake recipes all the time! If you do want all 24 cupcakes, I don’t think it would be a problem for the batter to sit out between batches. Enjoy! 🙂
To half the recipe do I just do exactly half of every ingredient? Thanks.
Have you made this into a cake? It sounds amazing. I’ve been volunteered to bring dessert to our family get together so I’m bringing to my taste… and this is it!
Wow! What a great idea! I’ve never tried it but I’m sure it’ll be a success. 🙂 I think it would be great as a sheet cake or a layer cake. Enjoy!
Your batter recipe states 1.75 cup sugar, plus 2T for dusting, but you never say where the dusting should go? Did I miss a step? I had 2T of leftover sugar when I was done.
You are absolutely right! I have made these cupcakes several times and have never spotted this error. I will modify the text. Thank you!
Looks delicious 😋 might have to try these over the weekend….
Please do! I have made them several times and they are well loved. 🙂 I make the entire batch so that we have enough to share with friends.
Sorry if this was already mentioned somewhere in the comments — but do you have this recipe in a layer cake form?
Thanks so much!
I don’t- but I do think that it would work well! I would still coat the layers with the cinnamon sugar coating because it is such an important element in the finished dessert.
Hi! I can’t wait to try this! One question, for the batter recipe I just see that it says 1 3/4 for the granulated sugar. Is that supposed to be cups or tbsp?
Cups! My apologies. I hope that you enjoy them as much as we do! 🙂
This made more than 24 standard size cupcakes 3/4 full. Makes more like 28. Found this out after filling all 24 cups and having leftover batter. Bake time was approximately 23 to 25 minutes.
I do think that ovens vary a lot. I truly rely on the toothpick test to check doneness. (although I am always in fear of over-baking desserts!)
Quick question to any who have made these? Do i NEED the cake flour or can I just use all purpose? I wanna nake these but dont have the cake flour. 🙄🤔
I think it would work well with all purpose flour. (The cake flour may make the crumb slightly more tender.)
I used all purpose flour (3cups) then took out 3Tbs of the flour and replaced with 3Tbs of cornstarch. It worked great!
Great! I’m sure that will help other people in the same situation. 🙂 It’s hard enough to track down all-purpose flour these days….
Can use all purpose. I sifted my flour for the cake flour portion but still used all purpose.
These were amazing! My 11 year old daughter has been wanting to make churros so this was an easier version for an inexperienced baker as myself. They were a great texture with the perfect amount of cinnamon! Yum!
Yay! Fabulous! 🙂 Thank you so much for letting me know.
My sister wanted those cupcakes so bad! So I knew I had to try and make them .. they were amazing! Awesome Recipe and super easy to follow! Thank you
You’re such a good sister! 🙂 I’m happy that you enjoyed them as much as we do.
Does the Capitol T stand for Tablespoon? I’ve never seen it used like that. TIA!
Yes! I hope that I haven’t created my own abbreviation system 😉 (small t or tsp is a teaspoon!)
What if all I have is all-purpose flour? Do I need the cake flour?
Someone else in the same situation commented that instead of using cake flour, they successfully used 3 cups of all purpose flour but then removed 3Tbs of the flour and replaced it with 3Tbs of cornstarch.
I don’t have much unsalted butter, can I use salted? And get good results?
It would definitely be okay to used salted butter in the cupcake batter (and omit the added salt). I have never made frosting with salted butter so I’m not sure just how salty it would taste! If salted butter is the taste that you generally prefer, you may also like the saltiness in the sweet topping.
Super Delicious!! I filled them with a cream cheese icing- perfect! I had lots of friends and family ask for one, I have to make a couple batches now 🙂 thanks for sharing!!! I wish I could share a photo!
Wonderful! They have been a crowd-pleaser over here too. I’m so happy that you enjoyed them! 🙂
Any idea how long you’d need to cook them if you made it into a cake instead?
I haven’t made it into a layer cake… Yet! My guess would be between 20 to 30 minutes for 9-inch rounds. Check for doneness with a toothpick and to see if the cake bounces back.
We were bored and decided to make these with my 4 yo and 8 yo daughters. The recipe was easy to follow and the cupcakes were fantastic! They helped with the batter and frosting (we only used 2.5 cups confectioner’s sugar so the cream cheese still shone through). Then my little one helped me dip them in the cinnamon sugar and the older one who loves to bake frosted them. They tasted delicious! I think they’d work beautifully as muffins too if you left off the frosting! So good and we’ll definitely make these again! 😊
You just made my day- Thank you so much for letting me know! 🙂 My kids love them too.
Wow, these look fab – I have to try them!
Please do! My crowd absolutely LOVES them. We have made them on many occasions and love to share them with friends.
So I made this recipe tonight, but I turned it into a two-layer cake. I put part of the cream cheese frosting between the layers and did the butter/cinnamon sugar coating on top, then frosted the sides. I wish I could attach a picture here.
Such a good idea!! I hope it was a success. 🙂 Did you make 8-inch or 9-inch layers?
I think they were 9-inch layers.
These cupcakes look scrumptious, your photos are gorgeous, and I love that you “needed”
(your quotation marks! 🙂 ) dessert. I get it! Thank you for posting!
You are too kind. 🙂 Thank you!
WOW!! These cupcakes were amazing, I simply couldn’t share them with anyone 😂 just a question though, I’m not sure if anyone else had a “mushroom top” to their cupcakes? I’ve never used 1 tbsp baking powder in my cupcake bakes before so I’m not sure if I did anything wrong? I didn’t have cream cheese either so made a cinnamon buttercream it was fantastic! Can’t get enough of sweet cinnamon!
Super happy that you enjoyed them! Your cinnamon buttercream sounds like a yummy adaptation too. I think that as ovens vary, the shape of a cupcake may be affected. They are delicious in every shape! 😉
How sturdy is the frosting? Does it hold up well or melt easily?
It has to be refrigerated so it becomes quite firm. I find that it then keeps nicely at room temperature before serving for at least an hour. (depending on the room temperature)