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Churro Cupcakes

Churro cupcakes with cinnamon-sugar frosting are baked until the tops spring back, then finished with a churro stick for a fun, handheld twist. The frosting is whipped until fluffy, piped, rolled in cinnamon sugar, and optionally drizzled with dark chocolate.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Cupcake base
  • 0.5 cup butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
Frosting and coating
  • 0.5 cup butter, softened (for frosting)
  • 2 cup powdered sugar
  • 2 tbsp cinnamon
  • 3 tbsp granulated sugar (for coating)
Toppings
  • 12 small churros or churro pieces
  • 1 oz dark chocolate (optional)

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cupcake batter
  1. Whisk together all-purpose flour, baking powder, and salt until evenly combined, with no visible clumps.
  2. Beat softened butter with granulated sugar for 2–3 minutes until light and fluffy, pausing to scrape the bowl as needed.
  3. Add eggs one at a time, beating well after each addition until the batter looks smooth and glossy.
  4. Alternate adding the flour mixture and sour cream, beginning and ending with flour, mixing just until incorporated after each addition.
  5. Mix in vanilla extract and whole milk until the batter is uniform, thick, and pourable.
Bake and cool
  1. Fill cupcake liners about two-thirds full, then bake at 350°F for 18 minutes until a toothpick comes out clean.
  2. Cool cupcakes completely so the frosting will set on top without melting.
Frost, coat, and top
  1. Beat butter softened (for frosting) with powdered sugar until fluffy, stopping when the frosting holds a soft peak.
  2. Stir cinnamon and granulated sugar (for coating) together until you have an even cinnamon-sugar blend.
  3. Pipe frosting onto the cooled cupcakes in swirls so there’s enough surface to coat.
  4. Roll or dip the frosted top in cinnamon sugar so the frosting is fully coated with a golden dusting.
  5. Top each cupcake with a churro stick, pressing gently so it sits upright.
  6. Drizzle melted dark chocolate (optional) over the cupcakes, letting it fall in thin lines for a contrast look.
  7. Serve once the chocolate drizzle has set, keeping cupcakes at room temperature for best texture.

Notes

For the neatest churro-sugar coating, make sure the cupcakes are fully cool before frosting and briefly chill the cupcakes 10 minutes if the frosting feels warm. Store in an airtight container in the refrigerator for up to 3 days; cupcakes can be frozen up to 2 months, ideally without the churro topping, then thaw and assemble. For a lighter option, use reduced-fat sour cream and half the butter in the frosting (texture will be slightly softer).