Description
These Churro Cupcakes capture the beloved flavors of classic churros in a moist, tender cupcake form. Featuring a cinnamon-spiced white cake base, topped with a buttery cinnamon sugar coating and a rich cinnamon vanilla buttercream frosting, these cupcakes offer a delightful twist on a traditional Mexican treat. Perfect for parties or anytime you crave a sweet cinnamon indulgence.
Ingredients
Scale
Cake Batter
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tsp ground cinnamon
Topping
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2–4 tbsp milk or heavy cream (to adjust consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners to prevent sticking and allow easy cupcake removal.
- Make the Cake Batter: In a large bowl, combine the white cake mix, water, vegetable oil, eggs, and 1 teaspoon of ground cinnamon. Beat the mixture on medium speed for 2 minutes until the batter is smooth and well incorporated.
- Bake the Cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool in the pan for 5 minutes.
- Butter and Cinnamon Sugar Topping: While the cupcakes are still warm, brush the tops generously with melted butter. In a small bowl, mix together granulated sugar and 1 teaspoon cinnamon, then sprinkle this mixture over the cupcake tops. Allow the cupcakes to cool completely to set the topping.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until fluffy and creamy. Add cinnamon and vanilla extract, and continue beating until blended. Gradually beat in powdered sugar. Add milk or heavy cream 1 tablespoon at a time to achieve the desired piping consistency.
- Frost and Garnish: Once cupcakes are fully cooled, pipe the cinnamon buttercream frosting generously on each cupcake. Optionally, garnish with mini churros or cinnamon sticks for an extra decorative touch and authentic churro feel.
Notes
- You can substitute heavy cream with whole milk for a lighter frosting.
- For an extra churro effect, add a pinch of nutmeg to the cake batter.
- Use a piping bag with a star tip for a classic churro swirl effect on the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
