Churro Cupcakes with Buttercream Frosting

These Churro Cupcakes with Buttercream Frosting are so yummy! And the frosting is so delish you will want to use it on other cakes!

churro cupcakes

I love going to Disneyland just for their churros. While I have not yet tried to replicate their recipe (I have a copycat recipe), I made these Churro Cupcakes with Buttercream Frosting.

cupcake batter in muffin pan

While traditional churros are long sticks of fried dough, these churro cupcakes are a fun twist on a classic treat. If you’re a fan of churros, these churro cupcakes will not disappoint!

churro cupcakes fresh out of the oven

The buttercream frosting on these cupcakes is so good that you will probably want to use it with other cake or cupcake recipes.

churro cupcakes

Remember that authentic churros are typically deep-fried vs. baked, so these will taste a bit different than the deep-fried version but are just as awesome!

churro cupcakes

When it comes time to frosting the cupcakes you can either go old school and apply the frosting with a knife or make them look pretty by using a piping bag like I did.

churro cupcakes

You will need the following ingredients to make this Churro Cupcakes with Buttercream Frosting recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Milk, Baking Powder, Salt, Ground Cinnamon, Powdered Sugar.

  1. Preheat the oven to 350°F.
  2. Line 24 muffin cups with paper baking cups and set aside.
  3. In a large mixing bowl, beat butter on medium for 30 seconds. Gradually add sugar a 1/4 cup at a time, beating until well combined.
  4. Add eggs, one at a time, beating after each. Beat in vanilla extract. Add flour and milk alternately, beating on low after each addition until well combined.
  5. Add baking powder, salt, and cinnamon and mix well.
  6. Spoon batter into prepared cups, filling about 1/2 full. Combine 3 tablespoons of sugar and 2 teaspoons of cinnamon. Sprinkle half of the cinnamon-sugar mixture over the batter making sure the batter is completely covered.
  7. Bake for approximately 20 minutes or until a toothpick comes out clean. Cool cupcakes in the pan for 5 minutes. Remove cupcakes from pans and cool on a wire rack.
  1. In a very large mixing bowl beat butter on medium until smooth.
  2. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla extract. Gradually beat in remaining powdered sugar and cinnamon until smooth.
  3. Spoon frosting into a large pastry bag fitted with a large star tip. Pipe frosting on the cupcakes. Sprinkle with the remaining cinnamon-sugar mixture.

Printable Recipe Card

churro cupcakes

Churro Cupcakes with Buttercream Frosting

These Churro Cupcakes with Buttercream Frosting are so yummy! And the frosting is so delish you will want to use it on other cakes!
4.67 from 6 votes
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course Dessert
Cuisine American, Mexican
Servings 24
Calories 330 kcal

Equipment

Ingredients
 

CUPCAKE BATTER
  • 1 Cup Unsalted Butter, Softened
  • 1 ¾ Cups White Sugar
  • 4 Eggs
  • 1 Tsp Vanilla Extract
  • 2 Cups All Purpose Flour
  • ½ Cup Milk
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Tsp Ground Cinnamon
BUTTERCREAM FROSTING
  • ½ Cup Unsalted Butter, Softened
  • 6 Cups Powdered Sugar
  • ¼ Cup Milk
  • 2 Tsp Vanilla Extract
  • 1 Tsp Ground Cinnamon

Instructions
 

MAKE CUPCAKES
  • Preheat Oven to 350°F.
  • Line 24 muffin cups with paper baking cups and set aside.
  • In a large mixing bowl, beat butter on medium for 30 seconds. Gradually add sugar a 1/4 cup at a time, beating until well combined.
  • Add eggs, one at a time, beating after each. Beat in vanilla extract. Add flour and milk alternately, beating on low after each addition until well combined.
  • Add baking powder, salt and cinnamon and mix well.
  • Spoon batter into prepared cups, filling about 1/2 full. Combine 3 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle half of the cinnamon-sugar mixture over the batter making sure the batter is completely covered.
  • Bake approximately 20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 5 minutes. Remove cupcakes from pans and cool on wire rack.
MAKE BUTTERCREAM FROSTING
  • In a very large mixing bowl beat butter on medium until smooth.
  • Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla extract. Gradually beat in remaining powdered sugar and cinnamon until smooth.
  • Spoon frosting into a large pastry bag fitted with a large star tip. Pipe frosting on cupcake. Sprinkle with the remaining cinnamon-sugar mixture.

Nutrition

Calories: 330kcalCarbohydrates: 53gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 58mgSodium: 164mgPotassium: 75mgSugar: 44gVitamin A: 405IUCalcium: 40mgIron: 0.7mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Janice says:

    This churro cupcake recipe is to die for. And the buttercream icing topped it off. At first when I read the recipe I thought 4 eggs was a lot, but when tasting these cupcakes, the eggs make all the difference. Delicious.

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