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.
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!
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The buttercream frosting on these cupcakes is so good that you will probably want to use it with other cake or cupcake recipes.
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!
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.
Gather your Ingredients
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.
How to Make Churro Cupcakes with Buttercream Frosting
Make the Churro Cupcakes
- Preheat the 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 of sugar and 2 teaspoons of cinnamon. Sprinkle half of the cinnamon-sugar mixture over the batter making sure the batter is completely covered.
- 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.
Make the 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 the cupcakes. Sprinkle with the remaining cinnamon-sugar mixture.
Churro Cupcakes with Buttercream Frosting
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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.
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.